First timer for salumi. Soppressata made, fermented, and packed in Umai Dry casing. Dried in the fridge as the Umai Dry system says because I don’t have a curing chamber. Looked nice and pink after fermentation, has shrunk away from the casing nicely. Scale says some of them have crossed the 40% mark in weight reduction. I was pulling the ones at the mark and I notice a strong smell of vinegar. Did I make a mistake somewhere? It had a bit of wine in the mix and fermented with TSP-X. Is it just the wine fermented too? Either way I packed into vacuum bags to even moisture between the middle and outside. Safe to eat??
by joelwill