Back on the horse

Here's proof that it doesn't always go the way you want. After making that N'duja with which I was so happy, I committed N'dujacide. Having skipped a starter, I figured I would ferment at a little higher temperature than usual. So, I thought 90 was a good number, I'd fermented other salami at this temperature and it's been fine. Well, I have never made a salami from all jowl meat. I'm not 100% sure, but I'll go out on a limb and say jowl melts at around 90. I woke up and found the temperature in the oven to be 93 degrees. I removed the N'duja from it's container in the oven to find it a sack full of red liquid. After conferring with Larbo, we concluded it was indeed a bag full of hot melted lard and was toast. I hit it with the pricker and got most of the liquid out. I will hang and dry as normal, hopefully I can at least use it in pasta and pizza. So, I bought a couple more pounds of jowl and went right back at it. Same exact thing........3.5lbs. of jowl meat, 1 lb. hot pepper paste half pound of hot pepper powder Products, 3.5% salt and .25% cure #2.......that's it. Ferment for a couple days, cold smoke for a couple days(just got my cold smoke generator), and dry for a couple months. This is being gently fermented at 70 degrees.