Salami Tartuffi Progress

The salami are moulding over and drying at an orthodox rate: these have lost 11% water weight in 10 days in the drying chamber.  The Bactoferm-600 mould is growing in a bit of a patchwork but this one sausage is pretty well moulded over except at the top and bottom where I may have touched it with vinegary fingers (occasional outbreaks of black or green mould need to be swabbed with vinegar or brine).  The salami still have retained a very strong truffle aroma, long may it last.


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