I was away from sausage/salami making for a few years. I went back through the online courses done by chuck wagon. It is a must to read!!
viewtopic.php?f=4&t=6794

I’ve been reading so much on presenting hurdles to keep the “bad bacteria” at bay in dry and semi dry products I thought I’d ask. I will make small batches as I’m the only one who will probably eat it anyway :? On a side note I forgot what a well thought out and thorough this forum is!! I spend nigh...

I see a lot of recipes stating to ferment at a certain temp and humidity without talking about PH. I am about to make a Mettwurst from meatsandsausage that calls for a 48 hours ferment with no culture. Since this is basically fresh sausage (from what I can see) am I stating the obvious by saying cul...

What are you using now?

Well this is disappointing to see. I have been using this one for awhile. I guess thats what you get when you don’t do your homework.

I have been gifted umai bags. Can I ferment and dry them exactly as I would my traditional salami. The info given is vague other than 68 degrees during ferment and then into the fridge. I was thinking of fermenting and drying with them same temp and humidity as I normally would.