Hi all, I have been making sausages for about a year and am planning my first attempt at salami. I have just one question that i couldn't find an answer to. If I use cure #2 is there a minimum cure time to ensure the amount of nitrites and more importantly nitrates is not too high? I am planning on ...

I eagerly await your results Redzed. I am looking to make my first batch of salami and am planning on using yoghurt. I would love to have some direct comparison between yoghurt and commercial starters before i start to give me confidence in using yoghurt!

Thanks Ross, what sort of band would be acceptable for the temp and humidity? Would something like 10-15C be alright for temp? What about RH?

Cheers
Luke

Hi Dave, How did the chamber go with meat in it? Did it still maintain the humidity? I have been working on a similar project with the raspberry Pi and am still struggling with the humidity. I will give the bucket of water trick a go. Mine is set for 13Deg C and 75% RH. It is a challenge at the mome...