Great job, looks delish

So the chamber has been doing well this last week, temps 51-53F and Humidity 71-73%. As you can see, a nice white mold has developed Weighed them, Total 17 days one at 21% the second is 22% and third 24% loss, is this on track? http://i476.photobucket.com/albums/rr125/col5567/IMG_1053.jpg [/URL][/img]

mmmmmmmmm, dang didnt think of that
It has a digital controller for the ref temp, wonder how high that goes, have to try it out i guess, probably not high enough

Drying chamber, im using a wine cooler at present, the ham is just in there to give our house ref some more room, when its finished curing ill swap them out(3 more days), i have 3 Salami's in the wine cooler right now, seem to be doing ok, still gathering some equipment, need a humidity controller.

New Chamber free off Craigslist, the tub inside is my Sweetheart Ham, few more days in ref, wife is happy to get the room back in the ref

Also nice to have some extra freezer space

That looks delicious.
A question, when you say "fresh ham" is that just fresh meat from the ham of the pig?
(ham to me is an already cured/cooked product) well i am originally from UK

Now have a controller linked to a bulb in the chamber, the temp is at 58-60F and the humidity 78% 59° is the high end temperature for drying. I suggest that you dry at 52-53. Slower and safer. I will lower it, shouldnt be a problem, was just following the recipe which says 55-60F but i like "safer"...

Good to know, thank you Bob

Colin

Now have a controller linked to a bulb in the chamber, the temp is at 58-60F and the humidity 78% Took the Salami's out and weighed them, all 3 pieces right at 12% loss and a fine white dusting of mold on 70% of the surface and a few larger spots. I did notice ever so small specks of green in the ce...

Cliff

I found 2 sizes of S hooks in my local 99c shop, not stainless but work well, i also use lots of butchers twine

Colin

They all seem to have everything sorted, nice home made rack's ect, im sure some of you here have similar but they do have a few hundred years start

So today i see about 15 white spots on all 3 Salami thats after 5 days with the M-600 on them.

Im finding the same thing out as you, bigger is better
I have a small wine cooler, only 3 lengths of Salami and its nearly full, ok for now i guess but i have already started looking on Craigslist again, good luck with yours.

Moved, good i asked, thank you Bob

Reading through the forum yesterday and came across Sweetheart Ham recipe posted by Butterbean. http://wedlinydomowe.pl/en/viewtopic.php?t=8012&highlight=sweetheart+ham I had just bought a pack of 2 very nice pork sirloin roasts weighing about 1 kilo each and decided to give it a try, cooked up the ...