Rosen Salami Update

Here's the latest from the Rosen Chamber. Conditions have been holding steady in the mid 50s for temp and 70-80% humidity. I've been keeping my humidity up a bit more than the Ruhlman/Polcyn book calls for for a few reasons. First, because the outside of the giant genoa was starting to get dry and it's so big, I want to make sure I don't get case hardening. Second, I wanted to encourage more mold development. Third, I just got the Marianski book on fermented sausages and it recommends a humidity range of 70-85%, rather than Ruhlman's lower 60-70%, and I put more stock in Marianski. One interesting (and disconcerting) thing I found was that my remote humidity sensor generally reads about 7% higher than my base unit for the same conditions. Who knows which is correct. I have an analog hygrometer in the mail that I'll add to the mix ($5).

You'll see that all seem to be doing nicely, with plenty of mold on the tuscans and a slow but steady development on the genoa. I wiped off some blue/green/khaki mold spots yesterday with a water/vinegar mix. Probably wasn't necessary, but did it anyway. Also, interesting to see that much of the "white" mold on my tuscans is really off-white tending toward yellow/brown. I hope that's OK.

I haven't weighed anything yet, but plan to do so soon.