Salami problems

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LOUSANTELLO
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Post by LOUSANTELLO » Mon Jan 18, 2016 03:37

How much salt was used? Did you use cure #2 also? I had the same issue although I knew right after I cased mine that I had the wrong amount of salt. It lost 23% weight in 23 days, yet the center was still mushy. The smell and color was fine.
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Saltedtyme30
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Post by Saltedtyme30 » Mon Jan 18, 2016 03:45

56 grams salt and yes pink 2. 4 lbs of meat
Philip Anthony
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