Hi all,
I'm very new to this, doing my first batch of salami in a converted fridge. I put it in 2 months ago and for the first couple of weeks it was possibly a bit cool, humid and with not enough air flow. I added an outlet fan and an inlet vent and since then the temp has been between 10-15 deg C and humidity between 70-80%.
The salami is still soft in the middle and when I chopped open one I could see that it was pink in the middle but grey/brown on the outside.
Do I just need to wait longer? Is it ruined, and if so what could cause this to happen?
BTW I used curing salt and starter culture number 3 in my recipe. I have quite a bit of mould on the outside that is mostly white.
Thanks in advance
Bill