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!
by christ2000 » Sat Nov 07, 2009 12:36 am
ok a have a chamber that temperature is 50-55, but himidity is 79-84
colud be this humidity ok to dry chorizo and sopresatta?
thanks
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christ2000
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