Hi, so after 3 weeks in the chamber at 10°C / 75-80% RH my venison salamis (34 mm casings) are at 45% weight loss and have a slight tint of powdery white mold (which is good as I understand).

However some of them dried unevenly: not like a case hardening where the outer level is dry, but rather an issue of bad airflow in the chamber. One side is dry, and another is soft to touch and slightly sticky.

Should I vacuum pack them for a week in the fridge? Or add a fan and leave for longer? I am afraid that in this case they will loose too much moisture.

by TwoSeveral749

3 Comments

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  2. does your chamber have a strong fan and maybe they are being subjected to more airflow on one side than another?

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