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Search found 1 match
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- Tue Dec 11, 2018 02:20
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Humidity in Smoker
- Replies: 1
- Views: 1001
Hi all, new to the site and new to fermented sausage so hope someone can give some good advice. My first batch of Salami and Sujuk is in the meat chamber and drying about 2 weeks now. All is going well and averaging about 1% weight loss per day. I put the Sujuk in the smoker for about 12 hrs and had...