Salami Calabrese has been drying for 24 days. First two weeks were 55f and 84% RH, dropped to 80%RH on day 12 and wiped off the thick PN mold that had developed. On day 17, dropped it to 76%RH. Today, I weighed everything and I’ve hit (or surpassed) 30% weight loss. During my final wipe down before hanging for 12 hours before vac sealing, I felt a few salami that had softer sections and seem to have dried unevenly. Some, quite soft. Will vac sealing remedy this?
by Salmon_Berries