Well, it looks as though my latest batch of salami was just too late
They had been maturing nicely for the last two weeks, with the weather staying fairly cool they had developed a nice bloom of white mould but were a bit slow to dry, probably due to all the rain we have had.
But when I went to check on them this morning things were not looking so good. The green mould (usually just a few pin head size pieces) had grown considerably and there were several areas of fawn coloured mould developing.
I did a quick temp/humid check and found it to be 19C & 89%RH, which is obviously not good. I will leave the salamis for another couple of days to see what happens but I think they are only fit for the bin, especially as the weather is set fair for the weekend.
Oh well, I knew it was a risk making them this late in the season but had hoped to get away with it. I'll just have to either get hold of a cooling unit or wait til autumn for the next lot.