sour salami

Please do not eat this salami. It should have been hung up to dry!

This is the climatic control for Salami which should be strictly adhered to.

CLIMATIC CONTROL

Temperature 21C - 23C
Humidity 94%

Every day reduce the humidity by 3% - 4%.
After 48 hours, smoke the product.
Allow to dry until a weight loss of 25% - 30% is achieved with a room temperature of 14C - 16C and a humidity of 76% - 80%.
We would recommend that you use the Salami Kit from Designasausage for a Hot smoked salami - much safer and really tasty Click on the link below for the product.

Hope that this helps



http://www.designasausage.com/pages/prods.asp?catid=2&subcatid=28

throw it out - it sounds horrid - too damp in the fridge I suspect - did you have it covered up - surely it should be kept dry!

I made my first salaml - 3% salt, touch of wine, spices, but no bug culture. HAs been in domestic fridge for about a month and now smells a bit sour.
What to do? Leave or dry out in the fresh air?
Any helpful comments welcome,
thanks
jpc