Curing and Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 6) in Cooking Posted March 23, 2009 Use the "large" KA die that comes with the grinder. You're correct, the smallest KA die just makes a mush in my experience.←Thanks, that is what I did. Checked your blog before grinding and came to the same conclusion.The salami is fermenting right now. I'm fermenting in the oven, but at room temperature (24C/75F) so I figure around 24-36 hours.←Duration depends on your culture...←I'm using Gewürzmüller LS 25 (from Sausagemaking.org). It contains Lactobacillus Sake and Staphylococcus Carnosus which are the same bacteria as in Bactoferm RM-52Any rule of thumb to see when fermentation is done?