https://imagizer.imageshack.com/v2/150x100q90/923/mGeOSG.jpg As you can see, running strings of 38-42mm cased sausages top to bottom are the norm in my chamber. I have exhaust fan (top left) and Intake (bottom right), runs 2 times a day for 10 min each time, A dehumidifier and the fridge pushes air...

Hello all, so, I`ve noticed in my dry chamber the lower half of the chamber holds a higher humidity % then the upper half from moisture settling I am assuming. I have two separate hydrometer`s set up inside to verify my numbers. The upper have usually stays around the 77% mark while the lower half s...

Any facts / truth to their old methods?

Redzed, what if you wanted to try this same recipe but not as soft as the French like it, and wanted it a little drier, for example, 1-2 extra weeks in chamber. Let`s assume we will be doing everything exactly as stated above with a 5.5-6 week dry time at 77% humidity. Would it still be acceptable ...

Hats off to you sir, looks amazing.

Next time you are at a local grocery store, or corner market / liquor store and see a refrigerator repair guy working on the stores commercial fridge, start up a conversation with him and tell him what your looking for. They usually know where you can find one. Finding a commercial fridge in great r...

Redzed, what if you wanted to try this same recipe but not as soft as the French like it, and wanted it a little drier, for example, 1-2 extra weeks in chamber. Let`s assume we will be doing everything exactly as stated above with a 5.5-6 week dry time at 77% humidity. Would it still be acceptable n...

I purchased the cooler used.

https://imagizer.imageshack.com/v2/150x100q90/923/qvK0bY.jpg https://imagizer.imageshack.com/v2/150x100q90/924/Kg16t8.jpg https://imagizer.imageshack.com/v2/150x100q90/924/QeBTO3.jpg Drier vents, double layer of bug screen on inside and outside of exhaust and intake for a total of 4 layers per vent...

I agree with Bobk, I have the Eva-Dry 1100 in my chamber. Our ambient humidity has been 90-100 everyday now for almost 3 weeks due to fog. Since starting my last batch of salametti`s 2 weeks ago, the humidifier has not turned on ONCE yet and the dehumidifier has been running 24/7. Week one the humid...

https://imagizer.imageshack.com/v2/150x100q90/923/mGeOSG.jpg https://imagizer.imageshack.com/v2/150x100q90/924/lDhE15.jpg https://imagizer.imageshack.com/v2/150x100q90/923/GFz70E.jpg Current Venison Salametti`s drying in my chamber. Day one, versus day 12. These should be done around week 5.5-6.5

This one I did in the old days. http://wedlinydomowe.pl/en/viewtopic.php?p=25748#25748 You can also make a less tangy version by reducing the sugar to 3g/kg. Since it is wild poultry, I would still ferment faster, that is, at a temp of 77-80F. And it also might be a good idea to use a bio protectiv...

Bob K wrote:Sounds good Nick. How much pork do you plan to add?

Wrong coast Kijek

I think I`m going to go with a 60/40 mix.

Kijek, I remember my first run and I asked the same question 100 Times to 100 different people! I actually keep my temp between 53-58*F. I have mine programmed to start when temp reaches 58.5 F and turns off when temp drops too 52.5. I like my humidity a tad bit higher then most, I`ve noticed a much...

Hello all! I have 10-15 lbs of fresh wild duck meat ready to go. I currently have a batch of venison salametti`s in the curing chamber, but when complete I was thinking about making a batch of wild duck salami of some sort. Flavor profile I had in mind: Cracked Black peppercorns Garlic Smoked red pe...