www.sausagemaking.org

I am going to have a bash at salami, which I have never made before and would like a bit of advice.
I am looking for a suitable place to hang it and I have a walk in cupboard in the spare bedroom its a dark area when the doors are close and after checking for a couple of days I find the humidity and temperature hovers between 45-55% and 60-70f.
Would this be o/k or would I have to increase the humidity somehow.
Also would I need a fan going to circulate the air?

Thanks in advance for any info.
wallie

That humidity is a bit low, if you can hang your salami inside a plastic lidded dustbin you may be able to get the humidity up that way, maybe with a tray of saturated salt in the bottom.

Dave

Thanks Dave
So the saturated salt is like a brine solution ie salt & water?
Also as I mentioned before would I need any sort of air circulation?
especially if I used a bin.

Cheers
wallie

The saturated salt is just salt and water, a brine so concentrated there is solid salt at the bottom of it, or it's very wet salt, depending on how you look at it. Not sure about the ventilation, I do mine in a wine fridge so there is some fan assisted air movement by default, but I don't think it's necessarily needed

Dave

Dave that dustbin seems a great idea, I happened to have on that I once bought as a water butt for the garden but have never used.
I put a dish of strong salt solution in the bottom and hung my hygromer in it after 1 hour it was 66% and 65f.
I will test it for a few days and probably go that way.

wallie