I have made some salami Len Polis favorite formulation. It has been in my fermentation chamber and has lost 37% of weight but when i cut it open the inside is still mushy. What should i do. I have my chamber set to 57 and 80% humidity

I made 22# of dry cured spanish chorizo and it turned out too salty. I used 280g of sifto kosher salt as called for in the art of making fermented sausage book. just wondering if it is the brand of salt or the recipe. any tips would be great.

first of i found myself an old pepsi cooler that was in good shape, paid $150 for it. then to control the temperature and humidity i bought an al in one controller for $215, you can order one here http://www.dwyer-inst.com/Product/Humidity/Temperature-HumiditySwitches/SeriesTHC/Ordering. for the hum...

I used the recipe from the art of making fermented sauasages book. temp was 68 and humdity was 85 for 72 hours. i am on day four now and some white mold is starting to appear. I will try to post some photos when i get it figured out Meats Metric US lean pork, ham or butt (<20% fat) 1000 g 2.20 lb. I...

This is my first attempt at with my curing chamber, I made 25 pounds of spanish chirizo and during the fermenting prosses the is a strong sour smell coming from my curing chamber temp was at 68 and humidity was 85% neither went one point off the set temp and humidity. is the sour smell normal or did...