Nice, with your expert information things are starting to make a lot of sense and I start to understand the whole process much better. Thank you so much for all the time you have taken to answer my questions. My Kefir batch still seems to do ok and in a couple of weeks they should be ready. Thanks a...

Thank you very much for your reply. I completely agree, in the future I will certainly use a commercial starter.... I have learned my lesson 😁. Starting PH were 5.82 for batch 1 and 5.79 for batch 2. I use a Hanna meat pH meter and stick it into the salami to measure the PH. I measured the PH of an ...

Interesting! Tell me more about the fermenting process you used on both. Starting pH, curing method, fermentation temps, and how much and type of sugar added. What are the parameters in the chamber? Recipe from Swiss Butcher Association: 20gr Nitrit Salt 7gr salt Total 27gr salt, I had to adjust Ni...

Interesting! Tell me more about the fermenting process you used on both. Starting pH, curing method, fermentation temps, and how much and type of sugar added. What are the parameters in the chamber? Recipe from Swiss Butcher Association: 20gr Nitrit Salt 7gr salt Total 27gr salt, I had to adjust Ni...

Hey Amandajams937 and Hojdiinnz welcome to the forum! Start cranking out the sausages and show us your stuff! Don't hesitate to ask if you need any help or advice. I'm also getting ready to start up a new curing chamber and get back to making salami type products. But right now it's wine making sea...

Kia Ora from New Zealand, I guess due to my mixed and somewhat 'untraceable' European heritage, I always had an interest in dried meats and salamis. I even once started a butchery with the goal to produce dried meats to sell commercially, however, the butchery got too busy and I never ended up 'goin...