Certainly won't deny its a first world problem!

Thanks michi

Hi guys For those who use a stand/planetary mixer (like a kitchenaid) for mixing your meat, how far can you fill the bowl before the machine struggles? I have a 30L planetary mixer with a paddle attachment. I'm guessing it could do about 10kg comfortably. Maybe 15kg. But would be good to hear from a...

Thanks Michi. Good to hear others are using similar methods. I thought I might put towels underneath and on top of the salami to absorb any excess moisture, but I see how the trays would work well too. I'm also contemplating hanging them from dowels atop a large plastic tub which I then cover with a...

Hi All Having experienced some difficulty using my salami cabinet for both fermentation and drying, I am looking to adapt my process to avoid using my cabinet for fermentation. This will enable me to leave my cabinet set to drying setting throughout the year enabling me to dry different batches 9g s...

High humidity during the fementation stage and the first three or four days after that, is critical in avoiding excessive case hardening. I really think this ^ was the major cause. Humidity was no where near what it should have been early on and throughout the drying process. Thanks for the words o...

The cabinet itself has an inbuilt facility for providing humidity however it does not pump moisture into the air as aggressively as the humidifiers Just curios on how that works and can you adjust/regulate it? You can find the cabinet I use here: https://www.cleaversalumicabinets.com/salumi-curing ...

Thank you both for your input. Bob K, The cabinet itself has an inbuilt facility for providing humidity however it does not pump moisture into the air as aggressively as the humidifiers I have seen other home salami makers use. The cabinet is designed to operate all year round however it is the midd...

Hi all. First time poster here. Hoping those with a little more experience than I can weigh-in on my present salami situation. Apologies for the rather long post. I have recently made my first attempt at Salami Finocchiona. I followed Stanley Marianski’s recipe to a tee. I used 60mm fibrous casings....