I have a curing chamber that I built and have been experimenting with different salami recipes for about a year now. I am having a problem with the center of my salami still retaining moisture, even after a significant drying period and after they have lost over 30% of their original weight. I am able to keep the chamber right around 60 degrees F, and the humidity ranges between 55-70% since the refrigerator cuts on and off. If anyone has any ideas on how to get these salamis dry throughout please let me know what I'm doing wrong.
The incubation phase hadn't been a problem. I have a ph meter so I can see that the bacteria culture has been working during that phase. I guess the outside of the salami has been drying too quickly, trapping moisture on the inside. I'm thinking I need to keep the humidity higher
I also use [product="6305"]Charcuterie The Craft Of Salting Smoking And Curing [/product] You should try adding a small bowl of water for a little more moisture.
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