Basic fennel salami recipe and I added MSG and black garlic. 1248 g starting weight. Reached under 40% in a little over 3 weeks which I know is not right however it looks fine other than some case hardening and it taste good.
Proper fermentation, I always check my pH and my chamber is a constant 55f and 80 humidity on average. I will let it equalize but I'm constantly getting things drying what I consider fast. Results are good tho.
by Fine_Anxiety_6554