Hi all, I am in N.California, started making salami several month ago, made total ~15 lbs so far with great results. So far I was drying it in my garage and the temperature/humidity was perferct (50-60F, ~60%) until a few weeks ago, when it became too warm during daytime. Then I converted small dorm fridge with diy temperature controller. Now, I had a batch of Salame di Sant'Olcese with a T-SPX starter, fermented with a light smoke at ~75F for 60 hours, then put it in my fridge. Longs story short, few hours later accidentally disconnected my temperature controller and the temperature in the fridge dropped to about 37F for 5-6 hours or so while I noticed it, then I returned it back to 55F. Now, the question is: is this batch completelly ruined or is it safe to use it when it is dryed? Anything can be done to salvage it? Thanks anyone!
