I've done my first salami which is from the "Salumi" book.
I have a chamber with temp and humidity controllers so they have been nearly on point... the temperature ranges from 46-58 F and the humidity is around 60% sometimes it drops lower and i just open the door.
I do not have a fan for air flow yet. (no one apparently sells them in the winter)
SO: i have salami hanging that i put in a beef middle and they are very squishy in the middle after almost 20 days.
How do i know if it is a lost cause ? if the case hardened and it will not dry out anymore?