zebtax
Assistant Cook
Hello everyone. So I am new to fermenting sausages and salami etc.. I have some GREAT books about it and have done a lot of research and videos' etc.
I made a batch 2 days ago of salami. Everything was followed exactly as it should be and I used the starter culture as the recipe called for. The chamber for the first 72 hours of fermentation is set properly..68 degrees 85-90 percent humidity.
All ingredients were fresh.
So here is the question.. is there supposed to be a sour/bad smell coming from the fermenting salamis? It is pretty strong and started pretty quickly after I placed them in the fermenting chamber.
I made a batch 2 days ago of salami. Everything was followed exactly as it should be and I used the starter culture as the recipe called for. The chamber for the first 72 hours of fermentation is set properly..68 degrees 85-90 percent humidity.
All ingredients were fresh.
So here is the question.. is there supposed to be a sour/bad smell coming from the fermenting salamis? It is pretty strong and started pretty quickly after I placed them in the fermenting chamber.