The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Italian Dried Salami › Italian Dried Salami
I’m by no means an expert at this but I would first, not make any dried product without using cure #2 and second, monitor readiness by weighing the product when fresh and periodically while drying in a refrigerator rather than using time. I shoot for a 40% weight loss to determine if it’s ready or not. I suspect that curing for less time would lead to soft and possibly “raw” meat in the middle. Finally I would really not store anything in olive oil. Oil does not permit air and thus if there are anaerobic bacteria that have contaminated the meat (say Botulinus) you could get really sick or worse.
I follow the Umai recipes and use their casings with good success. Adjusting the spices is OK but I don’t mess with changing the salt, cure and bacterial additives.