I have done two coppers and two bresaola just put my third coppa in chamber. I use collagen sheet then an elastic netting seems to work. Zero issues with them. I like the frankenstein look of the natural cases once sewed up.

I was just thinking how cool they look and was going to try a bung instead of collagen sheet next time

Took everything out and scrubbed chamber insect activity zero lets hope it stays that way..

I have an inkbird 4 probe wifi works well.

Just hung my spalla crudo while doing so noticed some tiny flying insect. Fruit fly?? What shall I do remove everything clean and bug spray it? They seem to be getting in from drain in fridge..

Great idea thanks.

My lamb proscuitto now is at 37% after 3months and it has a fair amount of green mould. What is best way to remove the mould and sugna? scrape then brush then wipe down with vinegar? Plan to debone and slice on deli slicer Thanks in advance will post some pics later today when I start cleaning it up...

I have some port which is dregs from a port barrel. It has a lot of wine sediment and oak barrel sediment and stuff in it. It is still fine to drink not sour but just not that great due to sediemnt etc. Is it ok to use this to wash down my two legs before ageing them or am I better off with buying n...

Watching with interest

Did you compress this like sopressa? Sopprasatta?

Couple more goodies for chamber. Coppa and nuther panchetta arrotalata. This time i rolled belly opposite way short fat rather than long thin. Will see how that works out..hope to order my ph meter next week get some more salami happening. @Cajuneric your buffulo hot wings salami is a winner!! image...

Looks like its going to be tasty. What recipe did you use?. I agree flipping but weekly prob be enough but am total newb..

A small win. This recipe is cajuneric's buffulo wings. Tasty but could benifit from more weight loss still a bit doughy at 38% loss. Will take rest to 45% .

The size is main reason I didn't do the rear leg I don't think it would fit in my chamber.

I did it just to try. After 4ish hours it has a nice amount of smoke flavour very tasty.