Two pics from today.. I have to mention all is made by me, have not paid for nothing, exept the equpement, from bilding the room, wireing and refrigeration... https://scontent-otp1-1.xx.fbcdn.net/v/t1.0-9/14632845_1606428369382823_7724603419316446637_n.jpg?oh=9e3581b5b672a79f0bd5a966797cf587&oe=5889...

After 2 years form my last post, walk-in chamber is ready.

Cant make good photo, but this are first batches inside

What sensours are you using? Cuould you post some pics and the code? I have dried several tons of sausages in my chambers, but thik making bigger chamber(about 12-15mm3. , this time more professional, adruino is good platform. Hope it wont crash, as I made elevator with arduino, but sometimes it wan...

Here the content of additive I use in all of my products.
Skimmed dry milk , lactose, Е-451ii, E-452i, E-450i;Е-252; salt,Е-301,Е-331i, E-325; colorant: Е-120.

Your products look very good

Next time try not smoking, bit smaller casings and press them.

Wow redzed, that is very good information. As it say it could be made from hand chopped meat, but I use kidney plate to grind it (if grinders is Unger sistem I used 2 kidneys). My recepie using ADDITIVES is per Kilo: 22g salt 10g cummin 6g black pepper 15g Lukanka 2 additive (will post contents late...

Will post recipe soon after Translate it.. Will post Traditional recipe, because I use Additives in production. After some research, I understood that its local product, as I am from central region of Bulgaria, and its produced in range of less than 100km. Also that Puska is most salty dry sausage p...

A year and more later... winter is coming soon, temp goes down so I convert an old room to a drying chamber. Using Temperature controller, dehumidifier and 2 fans... Here some pics. https://scontent-frt3-1.xx.fbcdn.net/hphotos-xpa1/t31.0-8/11229426_1258649750827355_6174473045652981142_o.jpg https://...

Lukanka, and other tipical bulgarian types of dry sausages are Mould covered. But most of peoples do not like it (as they think it is spoiled) so I have to clean it before selling it. Last month I has dispute with my ex uiversity teachers about market requerments of mold on sausages... However one o...

No, Tipical Bulgarian dry sausages are not smoked.
Only semi-dry european types of sausages sold here are smoked. There is no reason to try, but you wont have genue lukanka, but something else

I've tried to translate the guideline of producing of Panagiurska lukanka. Recipe for 100 kg Lukanka Panagiurska "Луканка Панагюрска": MEAT Fresh beef - up to 10 % fat - 60 kg Fresh pork meat - up t...

Will post it later these days... I can give traditional recepies, diferent of them is, that I dont use Nitrates, but a Combo from Spain, its called Lukanka MN2. It is consisted of: Skimmed dry milk, lactose, emulgators, conservants, salt, antioxidants and colorant E-120. As I'm small scale producer ...

Both filled up.. https://scontent-a-fra.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/s720x720/10590613_961228603902806_413448249367412412_n.jpg?oh=10444395b4295e29f389aed6b1524c40&oe=546EC2AE https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-xpa1/t1.0-9/s720x720/10613141_961228597236140_2650912937088721943_n....

More pics Controllers, lights and switches https://scontent-a-fra.xx.fbcdn.net/hphotos-xfa1/t31.0-8/10547066_960586683966998_3742487187446284317_o.jpg Some wires https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-xap1/t31.0-8/10550141_960586693966997_956415487499965626_o.jpg The racks https://fbcdn-s...

Looks good so far... Tell me, is there a specific reason for the temp controller over the Auberins dual temp/humidity unit? Or did you just have it. I am stocking up for my own build... Jan L I have 7-8 of these(2 was left for spare, this is the one of them), use them for my cold rooms and display ...