www.sausagemaking.org

Im looking to make my first Salami and like the look and simplicity of Spuddly's easy recipe.

I do have a question or 2 and im certain i will have more as i move along.

So first question
Spuddly suggests temp and RH of 8-18C at 55-70%RH to dry and mature, thats a nice wide margin but what is the "optimal" temp and rh?

Colin

12°C is good for me. For RH? Start high and gradually reduce if possible, but 70% - 80% would be my optimum.

Phil

Thanks for the reply Phil
Next questions, will the chamber RH increase when i put something in it, ie some Salami?
Empty the chamber is sitting at an RH of 61 with the temp at 11C, im presuming i will go up when i put something in it, am i right? either way it seems its a Humidifier i will need first.

Colin

Yes, the RH will increase massively when you put product in to it. I'd try it before you buy a humidifier (assuming that you can get one pretty quickly if needs be).

Phil

wheels wrote:Yes, the RH will increase massively when you put product in to it. I'd try it before you buy a humidifier (assuming that you can get one pretty quickly if needs be).

Phil

Yes Phil, i have one spotted a a local store, its an Ultrasonic unit.
I have visitors from UK at the min so earliest try will be next week, the visitors brought Rusk and supaphos so ill be making fresh Cumberland first which is what i have been craving.