I’m making my first dry cured salamis. They’re fermenting in the oven with a sheet pan of water for 48 hours. Temperature says 65° and 85% humidity. I’m making a curing chamber out of a tall mini-fridge with a temperature/humidity controller. I have a small ultrasonic humidifier for inside of it. The 32mm natural casing I ordered was smaller than I had imagined. Any suggestions to help make this project turn out successful?
by chaz113
3 Comments
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Good luck!
Good luck ,, love to he 👂how it turns out!
Keep us posted.