27 days, 34% weight loss, chamber has been steady at 54F/73% a nice coating of white mold and no off smell, maybe just maybe they will be a good first try.
Would you guys cut one yet? had to hold off when i weighed them today, was itching to slice one
So 1 of my "Salamis" has a 35% loss today, i do realize it needs more but couldnt resist cutting it to look. To me it looks good, taste is very mild, still has a "raw" texture to me, what you guys think?
13 days vac packed in ref, it just gets better, perfect texture, great taste, im real pleased with them, the second Salami got vac packed yesterday at 41%, there is still 1 in chamber, its lost 44%, was going to leave it a while longer and take it out at 50%.