So the Arles is fermenting slower the the other 3.  It tests at about 5.43 pH this morning, and the other 3 have hit their numbers.  So off to the caves of Mayberry, for I am hoping about 12 hours to get under that magic 5.3 pH.  Surprisingly the closet is 67° and 77% RH. so very close to the fermentation numbers.

 

Now the Genoa, Salchichon & Chorizo have hit their Numbers. 5.04, 5.07 and 4.98 pH respectively!  You can see the mold starting on the Genoa.  So now the fermentation chamber becomes the Drying Chamber.  Temperature goes to 57° and the Relative Humidity goes to 80%!

Day 4.  Never sure why the Mold 600 works so well on some and not others.  Maybe the dehydrator move much more air then the hydrator!  Or, maybe I should have sprayed the Salchichón & Chorizo during fermentation and not wait till drying!  Oh well, good notes for next time.

I have the Mold-600 but forgot to use it on the salami I made. Haha

Bentley, what is your plan on how you will consume each of those items you made (hoagie, sausage sandwich, etc.)?

Not sure if the Arles is gonna make it, it just got below 5.3 by a hair and am not sure how it will turn out.  The rest, well the Chorizo is for a friend that helped me make this stuff, so I will try a few slices, but they are gone.  The Genoa & Salchichón, maybe a couple of sandwiches, but my favorite way to eat is either a Ritz or Triscuit, with Easy Cheese!

Bentley, what is your plan on how you will consume each of those items you made (hoagie, sausage sandwich, etc.)?

Day 8.

Looks like the mold is gonna take hold on everything!



​

Definitely making it's way around.  Even on the samples for Ph testing.

From L to R. Salchichón, Chorizo, Genoa.  All are 37% loss or more, but only the Chorizo has the texture that I like the other 2 do not seems as hard.  That always makes me worry, did I do something wrong!

Not sure about the texture etc. but they look great.