Salami drying temp?

[georgeamer]

Some books suggest a drying temp of 45-55, others 55-65, one as high as 72.
Is there a "best"? Why the difference in recomendations?
George

[Habanero Smoker]

It's difficult to answer your question with out any reference. Can you point us to any of those references.

There are a lot of salami recipes out their and I've only seen a few. Most sources I've seen recommend a temperature of 55°F - 65°F for the drying; but with 60°F the preferred temperature. In some recipes it may call for as higher temperatures at the very beginning to incubate the bacteria for 12 - 72 hours, other recipes call for lower temperatures during the last stage of drying. Those could be possible answers. When in doubt follow the recipe you are using, if it is from a reliable source.