Search found 1 match
- Thu Mar 30, 2023 06:56
- Forum: Dry Cured Meats and Sausages
- Topic: Newbee with some questions
- Replies: 9
- Views: 13242
Re: Newbee with some questions
My first batch was ready in just over 3 weeks, the mould 600 covered the whole salami very nicely but there is too much air flow in my chamber as they didn’t dry in a consistent manner. Im concerned the ink bird controllers aren’t accurate either. They were also very soft, tasted ok but the smell wa...