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test
Posted: Fri Jan 08, 2021 18:47
by Albertaed
Just a test of down loading images.
Soppressata di Calabria, Hungarian Salami, Rosette de Lyon in hog casings (baby Jesus), "Legnicki" Calabrese, spicy coppa and American Genoa Salami
Re: test
Posted: Fri Jan 08, 2021 23:55
by bcboy
You did it!!Thanks for sharing.
What is the make and model of your curing chamber?
Re: test
Posted: Sat Jan 09, 2021 00:24
by Albertaed
My fermenting chamber is a 3’ metal book rack wrapped with poly. Inside is a inexpensive humidifier and Auber controller. My dry chamber is a $100 fridge from garage sale $35 humidifier from Walmart and another Auber temp humidity controller. My Auber controllers are super durable but if they ever crap out I might just go with an inkbird. I believe they are half the price.
I might need to also get a dehumidifer if I add too much more sausage!
https://www.amazon.ca/dp/B01KI84NY2/ref ... UTF8&psc=1
They show below frequently bought together items showing humidifier and humidifier.