Hi All,
I need some help/advise. So I'm make biltong and droewors regularly (beef-cured and dried) as I'm a southern African and I use both the traditional methods and my biltong box.
I've recently wanted to start making chorizo and salami and have followed the river cottage recipe on YouTube to make Salami-all has gone well and I've hang it in my biltong box to incubate but have not turned the fan on.
Question 1) Can I dry the salami in the biltong box?
Question 2) After 24hrs incubation period can I turn my biltong box on to dry the salami with a 40w bulb?
Question 3) Can you actually make Salami this way as it's a fast drying process, my biltong is normally ready in 2/3 days?
Question 4) Has anyone ever tried this method?
Or does Salami need to air dry in a pantry?
Thanks, any advise or help greatly appreciated as I've 24hrs to decide.