Failed first attempt.
1700.1 grams Meat
3.5% 59.5 grams Non-Iodised Table Salt
0.25% 4.25 Grams Cure #2
90-85% humidity @ 68F for 3 days
85-80% humidity @ 60-54F for 2 months
75% humidity @ 60-50F for storage and remainder
Maybe too humid, or not enough airflow.
Also didn’t let the meat sit at a fermentation temperature, maybe this was important to lower the acidity first?
Covered in Salt and cure, then stored in the fridge in tupperware container. There was some airspace in container but not much and the juice quickly came out of the meat. I rotated the meat in the container daily.
Rinse pork with water, coat with wine, apply paprika , wrap in beef bung, tied up, hanging in salami box, Current Basement temp 62F
87% Humidity @ basement temp ~62F for 3 Days, no fan, should probably get one
83% Humidity @ basement temp ~62F for 3 Days, no fan, should probably get one
Slight White and slight grey/green mould, computer fan added to box, see pictures
80% Humidity @ basement temp, Wiped mould off with White Wine Vinegar, computer fan still running, holding for 2 months
Slight white fuzz, thought it was alright
Started to smell really bad, mold got really long and fuzzy.