First time making ventricina salami (two guys and a cooler recipe), pulled a bit later than I was going to (aimed for 35-38%) so seems like there is a bit of case hardening despite 90% humidity for the first week and 78-80% for the next two.
Tastes and smells great though!
by TwoSeveral749
3 Comments
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I wish people would stop labeling everything as case hardening.
Do you have a fan in your chamber, or otherwise something that is blowing air?