I'm into my second batch of salami which I fermented for 36 hours and the PH had dropped to 5 so I lowered the temp to 13C. But after a few days there was a bad smell coming from the fridge everytime I opened it. My first batch had a nice smell of fennel and other spices I used and this one was the same recipe.
The smell has died down a bit but now I can detect what is possibly a feint smell of ammonia. I'm not sure if it's the fridge itself or the salamis. They have a nice coating of white mould spots here and there and have been in the curing chamber for almost two weeks. They certainly look like the first lot did at this stage and there is no black mould or anything else on them.
If they are no good I can't work out why as I too, all the usual precautions and I fermented them too.
Any ideas on what could be wrong here?