www.sausagemaking.org

Hello everyone
I have a question about making air dry sausages like Salami.
I've looked fro more than 2 hours but failed to find a string for this topic so excuse me if I am doubling the topic.
My question is : what are the figures of temperature and humidity when it comes to making salami from the start to the end ?
Is there any general figures to stick with? or it all depends on the recipe, volume of meat, etc ... ?
I was looking at this recipe if an example is exclusively needed to answer my question.
Roger

60-54 F and 85-80 % humidity is what you should try for. It can be even slightly lower in temperature and it can be slightly higher in humidity as the start of the process. I always recommend this book for all of the details:

https://www.amazon.com/Home-Production- ... =Marianski

Thanks Paul ! This book was amazing so that I read most of it in one night !