The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › bactoferm in unfermented meat › bactoferm in unfermented meat
The T-XPS is a dry cure agent and needs to be fermented. I dont think i would cook any salami with the t-spx, you may end up is a hard brick with the use of cure 2 added.
You will need the temps 65-80 hanging for the fermentation to work. Hang in your kitchen at room temp. I use a cupboard for fermenting.