Cured for 6 weeks at 40+% weight loss. Came out great. Not as spicy as I hoped it would be but I know for next time to add some more pepper.
Let me know how I did! First time making cured meat.
Used this recipe here: https://www.meatsandsausages.com/sausage-recipes/fermented/italian/salame-cremona
by Ok_Shopping_6644
4 Comments
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Looks very very good
Looks great!!
Can you tell me about the curing fridge? What kind of humidifier and dehumidifier are you using, do you have a data logger in there? I’m thinking about building an Arduino controlled unit and could use any extra information