ok i have the salami in the fridge it seems to be drying good it has been 7 days
looks good and smells good
the reason i started this was because of a salami my dad used to buy for us he got it at Oscars Deli in Winnipeg
it came in a plastic casing just like the one i am using from here.
the deli used to hang it in the room above the cash register and it dried out to be really hard but VERY tasty
My question is
this sausage we make with the bacto and cure could it not be hung the same way?