Hi Folks
Last year I embarked on my first salami which turned out ok, however. What I made was hard/firm compared to the shop bought. I reduced the weight by 35% but wonder if this figure is what the shop guys go for, as there seem to be a great deal softer.
Is 35% the min safe figure, if so then how are they producing soft fully cured sausage?
When I say soft I don't mean fresh sausage soft, firm but with a slight give to it and when sliced is very flexible.