Thanks Redzed. I guessed it ‘should’ be ok but good t hear you thinks so too. I am surprised and pleased equally that you think that drying rate is ok; I was put off reading Marianski’s suggestion that a medium diameter sausage should loose 0.5 to 0.7% a day while drying and if my maths is right I a...

Hi All I am completely new to dry curing having started just back in Novmber 2021. I have found the first issue that i just cannot seem to find any information on so thought i would join your marvellous forum and ask the question! I have a batch of salami that has been fermented with Flora Italia LC...