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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Homemade Smallgoods - Sausages - Salami - Bacon - Cured Meats - Cheeses › Salami › Finocchiona (Fennel) Salami

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Finocchiona (Fennel) Salami (Read 746 times)

Reply #10 - Jun 27^th, 2026 at 1:49pm

Derek Offline
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It is the one on the right. Going good.

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Reply #11 - Jun 29^th, 2026 at 6:52pm

Derek Offline
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Sorting things out before heading off in the morning and while cleaning the humidifier and de-humidifier decided to weigh this one to see how it was going.

Really surprised that it is at 663 grams so only 20 gram away from the target weight so should be ready when we get back.

Looks, smells and feels good.

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Reply #12 - Jul 8^th, 2026 at 4:28pm

Derek Offline
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I think something has gone wrong.

Was drying for 4 weeks and lost 42% weight however in the middle it is soft and wet just the same as when I packed it. Smells ok though. I have vacuum sealed and in the fridge. Not game to taste it yet.

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Reply #13 - Jul 8^th, 2026 at 5:09pm

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Maybe should have rehung but with no humidifier ,no control.

Had a few people mention to me that the 80% was way to high and to drop to 65%. Also read a couple of other post which suggested the same thing. Have mine at 70% at the moment and will keep an eye on it over the next few days.

Ordered another of those hydrometers so will have one bottom, one top and the inkbird in the middle. This sho7ld tell me if I need more circulation. Cheers

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Reply #14 - Yesterday at 5:47pm

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Derek how is the Italian Salami going, or do you have to leave it in the bag for a longer period.

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Reply #15 - Yesterday at 6:41pm

Derek Offline
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I am planning to leave for around 2 months before I pull it out. Hoping the firmness comes to it. It is looking good.

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