Search found 20 matches
- Sun Mar 19, 2017 22:57
- Forum: Dry Cured Meats and Sausages
- Topic: Sopressata drying
- Replies: 28
- Views: 13365
- Sun Mar 19, 2017 20:05
- Forum: Dry Cured Meats and Sausages
- Topic: Sopressata drying
- Replies: 28
- Views: 13365
Sorry, I omitted that answer - no starter mold culture was used. More details follow. Fridge is a 15.6 cu ft Hotpoint - using bottom fridge only. Humidifier- Crane 45w 1gal Ultrasonic WillHi WH1436H humidity controller prewired Bayite BTC211 1650w digital temp controller Zoo Med Ceramic Infrared Hea...
- Sun Mar 19, 2017 14:11
- Forum: Dry Cured Meats and Sausages
- Topic: Sopressata drying
- Replies: 28
- Views: 13365
- Sun Mar 19, 2017 13:37
- Forum: Dry Cured Meats and Sausages
- Topic: Sopressata drying
- Replies: 28
- Views: 13365
- Sun Mar 19, 2017 03:42
- Forum: Dry Cured Meats and Sausages
- Topic: Sopressata drying
- Replies: 28
- Views: 13365
Sopressata drying
Hi all. I just joined after lurking for awhile...think I first bookmarked this site a couple of years ago. I've been making and smoking sausage for several years and decided to jump into dry curing. After some research I came up with this as my chamber. http://i1139.photobucket.com/albums/n559/farri...