Hey charcutiers!

I have a question about combining fast fermented “American style” semi-dry sausages with dry curing.

Basically, I’m wondering if taking smaller (35mm) natural hog cased pepperoni/summer sausage from the fermentation chamber to a dry curing room/chamber with a relatively low...

Two days ago I cut into a ham that I first salted in January 2017, two and a half years ago. I never intended to leave it that long, but here we are. For those of you who are interested in the process, a summary is below

Salting The 9.5kg ham was first rubbed with a mixture of 500g fine salt and...

Have any of you seen this?

Unbelievably low price. You can connect to it with your smart phone. I was looking for something to do remote monitoring of the chamber, since it's it's a ways off to the shed where the chamber is. Probably gonna put one of these on order and see how it goes.