Thanks Alhunter

I will post pics when they are done. Both have lost 5% in the first week. I havent attempted this size (3 inch x 24 inch) before. I am thinking they will be 3 months in the chamber. They both weigh almost 5 lbs...lol

Toby

A couple weeks back I tried CWs Hobble creek ham recipe. I smoked it instead of boiling and it turned out awesome. Thanks Chuckwagon. It was going to be a christmas ham but alas its all but bones. So I have another one just done brining, ready for the smoker tomorrow. http://i1294.photobucket.com/al...

Cheers Chris

I think you are spot on there they did get a lot firmer after 48 hrs at 25c fermenting. The first time I have used Bactoferm FRM 52 also. Before that I was using mondostart 2m.

I was looking for the same, gave up and ordered this http://www.ebay.ca/itm/281211489835?ssPageName=STRK:MEWNX:IT&_trksid=p3984.m1439.l2649 Its only accurate to 5 g, but if you are just looking to weigh drying items to determine if the appropriate weight loss has occurred 5 g difference wont matter ...

Thanks Jan

The texture was the biggest difference than previous salamis, really nice and firm. I dont know if it was the moose or maybe mixing was more thorough.

Then I thought Id try my had at some longer term curing and made Finocchiona and Saucission sec in 3 inch casings. Again both with moose and pork. This time I used FLC as a culture. And got some nice penicillium nalgiovense growing this time......so no smoke needed http://i1294.photobucket.com/album...

Originally didnt plan on cold smoking the sopressa, but my mould spray didnt take and some undesirables started to grow. So they went in for 24 hrs as did the chorizo. Made with 1/2 moose and pork butt. Taste is great and a nice tight firm texture. Used F-RM-52 as a culture and stuffed in 45mm hog c...

Yeah I think if you are careful it will work fine. There is a meat probe, its $100. Could always replace it with that if the glass one broke. I would imagine it would last longer

Was wondering if anyone has tried the Milwaukee PH meter that sausagemaker.com sells? http://www.sausagemaker.com/11213milwaukeephmeter.aspx Its a good price but the sausage probe is worth more than the meter. I wonder if you are careful one could get away with using the probe it comes with. Reviews...

Thanks Chris I will try the F-LC. I know traditionally the french do saucisson sec in smaller casings, I plan on using 3.5 inch protein lined so I would feel better using a culture in a longer cure. Also you did Stans Finocchiona a while back. How did that turn out for you? Would you change anything...

I am planning on making a batch of saucisson sec. The recipe has no culture in it, its the recipe from The Charcuterie book. I have F-LC and FRM-52 am thinking of adding some to it . Has anyone tried this or will it be fine to leave it out? And if yes which culture would work better?

Thanks
Toby

ok great thanks

Hey Redzed

Does the meter probe feel like the glass might break easily? I have read that they are quite fragile. And do you need to calibrate it each time you want to use it?

thanks
Toby

Thanks Mike Yeah I had issues with my controller too, humidity sensor kept reading 20% low....what a pain. But I seem to have it sorted now. Once again I wish I had the same controllers you have and not the plug and play....its been up and down like a yoyo. http://i1294.photobucket.com/albums/b606/t...

Looks spot on Mike, good work.

Hey I plan on incubating some salami in my smoker, as my curing chamber has product in it. What did you use for creating humidity in your smoker? And what temp did you ferment your salami at? I have the mondostart 2m too, thinking 24c should be fine.

Thanks
Toby