ok guys, i have my curing cabinet built for some genoa style all pork salami's. ive made 2 batches and everything works great. I havent had any problems with case hardening or rate of dry down or maintaining humidity. life is great, but know i have a question for someone who has been doing this awhile. i have been using bacterum spx, which workes great and i have been fermenting for 72 hours maintaining around 70 to 75 degrees. my question is how do i obtain more of that salami tang flavor. do i ferment longer or do i dry longer ( been drying to 30% loss of green weight.) or is there something in the recipe to refine. I'm going for a taste close to a filtzette or volpi salami.