Hi all
My italian family have been making salami for aslong as I can remember, we start from scratch with a couple of pigs delivered each year, But the last 2 batches of roughly 140Kgs haven't cured the best ( We are living in a new property and not making them at the farm like the old days).
We hang our salami in a double brick garage with no humidifier no fan or anything like that just like we used to at the old place but right from about 72hours after hanging they seemed to go alittle dark on the outside and then they seemed to go rock hard, Usually they are covered with mould but to date ( 5 1/2 weeks ) they have very little.
They also seem to be pulling apart on the inside.
PLEASE HELP!!
Cant work out how to attach the photos?