Hi
I am just about fully rigged up for a first crack at making salami. I've got my larder fridge, temperature and humidity controllers, humidifier if required and I am now ready for at least a few practice runs to monitor the internal environmental conditions for both fermentation and drying stages.
I am fairly sure that I can get the additional items as required if and when I find them to be necessary. I do however feel I could use some advice with regard to the heating during the fermentation stage. The use of a light bulb seems to be a popular option but I am not sure which type would best suit this purpose with consideration to effectiveness, safety and the possibility of hastening fat rancidity. The benefit of a little experience would be greatly appreciated.
Cheers
Stoat's Tail