First batch from my new big curing chamber is ready and I am a happy a can be. Turned out great. It’s a basic Italian Salami with added squid ink to turn it black. No discernable taste from the ink but it looks so much cooler, lol. 41% weight loss after 4 weeks of curing at 13°C and 80% rH.
Should have a different new batch ready about every 8-10 days now (currently curing German, Hungarian and a cold smoked salami where I just made up the seasoning to try something different). Woohoo
by the_sour_kraut
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That’s pretty stuff.