HI981036 on australia hanna site says
+- .05 accuracy ?
Is it new model

Yes thats the same one I followed. Did you sweat at high temp right from when cured or did you dry to a % loss first. Thinking I will take it to 20% then use sugna(being a picnic rather then ham there is a fairly big area of exposed meat) then sweat it for final 15% loss at 23c ish..

Looks awesome devo. Yea i will prob be happy to settle for coppa and pancetta but figured I had to try a big bone in cut at least once.

On side note my lamb proscuitto is ready. So will have that and plenty coppa and bresaola over Christmas. Pancetta crudo has been my fav so far.

Country ham 3.9kg 4.7% salt 2% brown sugar .3% cure #2 2% bpepper 2% sweet paprika. 35 days cured including equalization at 3c. I plan to cold smoke between 20c-25c 24hrs I got 4hrs smoke time yesterday. Plan to sweat at 23c 80% humidity going by colour smell. People say it gets a nutty flavour gues...

Wouldnt vinegar sour it and add a healthy lacto bacteria colony?

My country style shoulder is in the smoker getting cold smoked. I plan on 3x 8hr sessions thought I would take advantage of a cool day. Question about sweating it. On the university of kentucky video they sweat it straight after its cured and equalized. This ok or should I take it to 30% loss then l...

I feel the same but about itallian. Found heap videos but all in itallian..

Thanks fellas thing to think about for next round..

No texture is good

Will do red. So wondering why would salami at 40% loss still have a rather distinct raw meat taste. Am I right in thinking i stuffed up the fermentation?

Looking good

I use a non frost free bar fridge. Even empty humidity in the 90's. Where I have it it sits on about 25c i am in a hot climate most stuff I see ferments round 23 so it just ticks over..

Thanks for the input, Redzed! Yes, I had seen your mention of the old Hanna HI98103 in a previous post and the subsequent retraction. I wasnt aware of the new Hanna model when I initiated this post. Once bluc mentioned the new Hanna "6" model I checked it out and was pleasantly surprised at the imp...

Heres better photo hard to get a good shot.

Couple sticks of chorizo. Not terrible but not fantastic. First ones i kept. Into fridge to equalise..