Humidity and temperature
Posted: Wed Mar 23, 2016 1:20 pm
I had an old fridge lying around so I build myself a drying/curing chamber. It's got heat and cooling controlled by a digital thermostat, humidity controlled the same way and via an ultrasonic type humidifier and a fresh air fan/exhaust.
I'm wondering what others do for temperature and humidity during salami fermentation and subsequent drying.
And, if using beef middles for casings, how long should it take to lose 30% of its original weight?
I'm wondering what others do for temperature and humidity during salami fermentation and subsequent drying.
And, if using beef middles for casings, how long should it take to lose 30% of its original weight?