I need some help as my head is spinning with all the ideas and theories on curing, incubation, humidity etc etc
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I am about to try my hand at Salami making. Bought a great Hygrometer and Thermometer combo, which comes with a station so I don�t have to leave the house.
I have been measuring how my old chest freezer would work as I followed some examples on Len Poli�s site. Then I see lots of people just hang them in ventilated areas like the porch or garage.
I can see that the 1st Incubation has a high temperature, so I am guessing I can use the freezer for that as long as I increase the heat and control the humidity, using humidifier, light bulbs, thermostat etc� is this right? Should I then find somewhere to hang them OUT of the chest, as they are not ventilated enough? Or could I leave them in there as long as the temperature and humidity is different for the curing phase? Could I use a heat fan blowing warm air in the chest which would cover my heat and air circulation problems in one go?
Sorry to go on but I have been very good and read so many topics on this site since the start of December. Made a nice long list and are now more confused than when I started.
Your humble servant JOHNNY