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Fennel salami "done" after 3 weeks?
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I made a batch of fennel salami. It went in my curing chamber on 6/12. I let it cure for two days until the pH dropped to 5.0 (using t-spx), then switched the chamber to drying at 55F with 75% humidity. I did a weight test today and everything is hovering around a 45 - 50% weight loss. I normally pull at 35% weight loss, but only 2 weeks seems really fast to dry completely. Should I let them hang longer? I used cure #2, if that matters
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