Just as a point of clarification, Ph should be written pH. It stands for -log of the hydrogen ion concentration. Neutral would have a concentration of 10^-7 moles/liter where ^ means to the power of. That would translate to a pH of 7.

You can also use the concept for other concentration. pCl would be -log of the chloride concentration.

Thank you for the clarification and knowledge...Most on the site know the concept of it is Bentley, and you are please when he spells air right!

I think we are there.  Will not be sharing this with anyone, as I believe it is just to much fat for most.  I like it and will eat it, it makes a pretty good salami sandwich, and it goes well on pizza, but it is not a charcutier plate type salami.  Will go to 20% fat next time.  Will takes some other photos as I slice this and will show some when the others get to 40%!

This is 34% weight loss.  I think 40% will be even better, and by the time I finish this, I think the other 3 chubs will be there.  Gonna start some mostly beef Slim Jims, Spanish Fuet, and some Calabresa next week in the new curing chamber.  I can whole heartedly endorse these UMAi bags and there process if others are looking to make home made salami for about 1/4 the price of deli & supermarket.  What I will say, and I won't know if I am right till this second batch.  The flavor, the depth of flavor might be a better statement.  I think that is developed through the mold on the outside of the salami, and that cannot be achieved with the bags.

I would eat that. It looks pretty good to me. I have never tried to make any but I may have to look in to it. I have been using the bags for my dry cured stuff. Did you use one of their kits? I will go back to the start and look.

I'm with Dave, looks pretty good to me too.

Probably too much fat for me especially big chunks of it.  I am assuming that salami has significantly less fat content than this style.

Almost finished.  #2 is 21.0 oz. or a loss of 35.5% and #4 is 23.5 oz. or a loss of just over 35%.  Some say they are finished at 35%, I am still going to see if I can get to 40%, as i have come to believe I like a very dry, hard salami!



 

Started making them on the 12th of October, and drying and curing on the 15th.  So roughly 68 days from start to finish.

I believe I have the Drying/Curing chamber ready to go.  Have not permanently attached everything, but have it where I think it should be.  Just added a variable speed fan. So I think I am almost ready to start a new batch of different Salami.  A Calabresa, and a Catalonian Fuet.  I worry that starting before we go on vacation that if we have a power outage for any length of time it could be bad news, but will roll the dice.

The fan looks something like I used.
Took an old computer fan and an bought a variable speed controller for it.

Do you run it the entire time you are Drying/Curing?  If so, at what speed?

I ran mine at lowest speed for entire time in the curing chamber.
I'm not 100% sure it's necessary, but my thought was to circulate the humid air around the sausages.

Here we go with the real deal in my mind.  60 hours at 75° & 90% RH.  Then drop temp to 55° & RH to 75%.  This calls for 30-35% weight loss.  I like a harder salami, so unless it is different from 1st round, will probably shoot for 40% loss.  Big Chubb's are 3 inch Fibrous casing and small is 34mm Hog Casing!

At the end of the 60 hour fermentation process, I will spray them with what is called Mold 600, which I am told is Penicillium nalgiovense...yeah, sure I did not have to look that up to spell it right.  That will create the classic white mold you see on salami.  Decreases chance of bad mold getting in and also prohibits case hardening!

Your pics #47, not sure how I missed it but if you care to share, yes please. It truly looks great.