The Salami seems to be progressing well. It's shrinking and shrivelling a bit, so something is definitely happening.
We haven't had any mould on the outside yet. Not sure if this is a good thing or a bad thing. The instructions say that mould can just be wiped off - so we aren't sure if mould is expected or just a possibility. It's quite free and cool and dry air in the loft, so the conditions aren't really right for mould development.
We tried one of the little "Peperami" style salamis a couple of days ago. Teh flavour was OK, but I didn't really like the ratio of inside to outside. But I don't like Peperami either, for the same reason.
So I guess it's all going according to plan...
We haven't had any mould on the outside yet. Not sure if this is a good thing or a bad thing. The instructions say that mould can just be wiped off - so we aren't sure if mould is expected or just a possibility. It's quite free and cool and dry air in the loft, so the conditions aren't really right for mould development.
We tried one of the little "Peperami" style salamis a couple of days ago. Teh flavour was OK, but I didn't really like the ratio of inside to outside. But I don't like Peperami either, for the same reason.
So I guess it's all going according to plan...
