Yes, old traditional tasso was dried like jerky so it was shelf stable. It was carried by hunters, trappers, and fishermen into the swamps along with beans. If they killed meat, they had fresh to eat, but if not, then the dried beans and tasso sustained them. All the seasoning for the pot was on the...

Now that one is right in my wheelhouse. I live in the heart of cajun country. color looks great!

Thank you for the clarification Bob...

@Redzed- very cool site you found for looking up PGI info. I have been looking for just such a resource. Thanks for posting.

O.3% Cure #2 is still well within the limits While I really don't think a little extra nitrite will harm you the US regs are at 156ppm in going nitrite for a commuted product...I think the CA regs are less. The in going nitrate however is WELL below the limit whether your cure #2 contains 1% 0r 4% ...

Very nicely done Redzed! I have yet to venture into German or Hungarian style salamis.

I've gone through 3 myself. Not impressed with them at all. I just recalibrated my humidity controllers using the 75% Boveda calibration pack. Both were off...-5.5% and +4%...

http://wpage.unina.it/giamauri/Materiale_vario/Casaburi.pdf Abstract: The aim of this study was to determine the technological properties of 2 strains ofStaphylococcus simulans(Ssm12, Ssm21) and 4strains ofS. carnosus(SC28, SC31, SC54 and SC55) for the selection of a potential starter cultures to e...

Looking to add an analog hygrometer to y chamber. One that I can manually adjust with a screw on the back or by turning the plate to align with the arm. What do y'all recommend?

It's the heat from the fan motor in the small space that is causing the temp. to spike. You can use a variable speed controller like this one: https://www.amazon.com/AC-Infinity-Controller-Connector-Ventilation/dp/B00809BQZG/ref=sr_1_20?crid=183JBIL6EDSWH&dchild=1&keywords=120v+variable+speed+contro...

I agree with DanMcG, analog thermometers are notoriously inaccurate, sometimes off by +-25*F. I would recommend a digital thermometer with probes.

Thanks for posting StefanS. I understand the concept of water activity, but your post was very helpful.

Thanks for the info Butterbean.

I did read that old thread with your note on drying. If I remember correct, your mince had 14% fat content, so would contain more water in the batter than a higher fat mix like 70/30. On average, the Aw should be higher at 30% with less fat content. I would be curious to know the results of your exp...

If you wish to be precise and do what meat science dictates, adjust your RH to be approximately 10 points below the water activity level. But if you are like me and and don't want to spend $4,000 on a water activity meter, aim to keep tour humidity in the 75-80% range. This brings up a question I h...