Advice with salami

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Re: Advice with salami

Postby BriCan » Sat Oct 22, 2016 3:39 am

robduca wrote:Thanks for all the replies.
This stuff turned out tasty. Still have half of them vac packed in the fridge, but they don't last too long once opened. Haha :P
I need to sort myself out a decent humidity controller as I think mine is playing up again. I have a MH13001 controller, but it is reading a fair way off a couple of weather stations that I have in to compare. Controller reads 65% and the weather stations are up around 74-81% (There are 3 sensors)
Not sure which one to believe.

Buy a analog one they only cost a few $$ and to me these are more reliable than the electronic ones ;)
But what do I know
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