Tried making a batch of 100% beef salami following the 2 guys and a cooler’s recipe.
Lost 39% in ~4 weeks, but it feels rather soft to touch and when I tried to remove natural casing from one of the sausages it seems like the meat is sticking to it.
My setup was 13°C/85% rh for the first week or two, then I dropped humidity down to 80%.
I put as much as possible of the casing back, trussed it again and re-hanged but not sure what my new target weight should be or if it’s possible to fix it at all?
by TwoSeveral749