www.sausagemaking.org

Hello Folks

Having now read up a little it would seem my drying room maybe a tad cold at min 2 degC max 10 degC over the last 5 days. Humidity has been around the 70% - 85% mark. The room is very well ventilated.

However my salami is looking OK, I guess, no mold of any sign, good or bad and they have lost 21 - 23% in weight so they are drying out despite the cold temp. Lets see what they do in the next 9 days.

Shame they were made without any cure #1 or #2!!

Was hoping for a little feedback here folks?... These are 9 days old and have lost 21 - 23% in weight.

Would you say these are drying out ok so far?

It's impossible to tell. Is the black mark at the bottom of the one on the left (in the bottom picture) a peppercorn under the casing?

Yes its a whole pepper corn, these had a tea spoon of them. Are they drying at a good rate after 9 days? There's no mold of any sort that I can see, I am not sure if this is a good thing or not.

For hog casings the drying rate seems about right. The early loss of water is fast, it's more difficult later in the process. When the salami have lost 35 % the cross section will show how the drying went.

Cheers, I best point out there are 3 salami and 3 chorizo type here. Hence the different colours, lets see what that look like in another 9 days.