So I tried to make a salami, I was loosely following a recipe of which I have forgotten which one (I used different ratios of meat and different spices). I used the quantity of cure as in the recipe as well as T-SPX. I then fermented it for about 4 days at 18-20c 90% RH then left it hanging in a cardboard box at 10c 70-80% RH
All was going good for the first week or so but then as it started to shrink more I realised I had not stuffed the casing tight enough as it was not taking the casing with it as it shrank and had huge air bubbles forming all around the inside of the casing. By the 2nd week it smelt slightly rancid, though very mild, you had to put your nose up to it to get any smell.
So for some reason I decided to remove it from its casing and cold smoke it for 2 hours (I ran out of sawdust) then I fried a piece and tasted it. It tasted kind of funny and if you pressed a piece on your tongue it gave a weird fizzy/tingling sensation.
I consumed about 50grams and suffered no adverse affects 24 hours later, but not sure what to do with the rest of it now.