First time salami making hiccups
Posted: Thu Sep 03, 2015 10:15 pmHi all,
First time poster long time forum stalker.
I am hoping to get some advice, i stuffed my first batch of salami into hog casings last week, i used cure #2 and opti start sprint quick red culture (Staphylococcus carnosus, Pediococcus pentosacius).
I fermented at 20-21c at 85% for 48 hrs then it started to dry cure at 10-15c and 75% for 5 days before disaster struck.
I checked it yesterday morning and the controller had malfunction and it was 35c and 95%humidity. I don't know how long it was like that and the last time i checked it was 12hours before and it was fine.
I reset it to the 10-15c/75% range.
Is it a lost cause and should be chucked out or is there still hope?
I would appreciate any advice as this is my first attempt.
First time poster long time forum stalker.
I am hoping to get some advice, i stuffed my first batch of salami into hog casings last week, i used cure #2 and opti start sprint quick red culture (Staphylococcus carnosus, Pediococcus pentosacius).
I fermented at 20-21c at 85% for 48 hrs then it started to dry cure at 10-15c and 75% for 5 days before disaster struck.
I checked it yesterday morning and the controller had malfunction and it was 35c and 95%humidity. I don't know how long it was like that and the last time i checked it was 12hours before and it was fine.
I reset it to the 10-15c/75% range.
Is it a lost cause and should be chucked out or is there still hope?
I would appreciate any advice as this is my first attempt.
The temperature was right on the edge of the danger zone, so for me, if I have a doubt.... 
One of the hardest things about salami making is not knowing whether or not it is safe without professional testing. You can use what you made as a test run for the drying conditions and can chart the weight loss to see how the curing chamber works.