u/Clarkey-812

Made chilli salami that has Korean chilli paste in it red wine, and cayenne pepper. Used cure2 and cured for 5 weeks. Dont use stater culture and put straight in fridge at 12.5 deg 83% humidity. The curing % loss was near text book. No case hardening, no air pockets.43% weight loss. Sprayed with bactoferm and had a solid coating of white mould which formed evenly over the first week. There was no other moulds visible. Washed it clean, dried it then Vacuum packed it and left for two weeks in the fridge.

The taste is gorgeous. But

There is a weird mild funky smell. Not sure if this is good or bad?

Ive eaten a couple of them now no issues but im a bit weirded out by the slight smell.

Any comments would be appreciated.

We did up some chilli salami and are struggling to get any heat into them.

Should I use chilli powder or chilli flakes or both?

What quantity per kg do I need to hit to get some med to hot warmth?

Would love some help with this. I seem to be missing the target.