Search found 4 matches
- Wed Apr 09, 2014 11:53
- Forum: Microbiology of meat and products
- Topic: Minimum Cure time
- Replies: 2
- Views: 6680
Minimum Cure time
Hi all, I have been making sausages for about a year and am planning my first attempt at salami. I have just one question that i couldn't find an answer to. If I use cure #2 is there a minimum cure time to ensure the amount of nitrites and more importantly nitrates is not too high? I am planning on ...
- Sat Apr 05, 2014 02:47
- Forum: Microbiology of meat and products
- Topic: Yogourt as starter culture in sausage making
- Replies: 84
- Views: 106620
- Fri Jan 17, 2014 04:05
- Forum: Curing chambers and Related Equipment
- Topic: My meat curing chamber build
- Replies: 27
- Views: 36483
- Thu Jan 16, 2014 23:46
- Forum: Curing chambers and Related Equipment
- Topic: My meat curing chamber build
- Replies: 27
- Views: 36483
Hi Dave, How did the chamber go with meat in it? Did it still maintain the humidity? I have been working on a similar project with the raspberry Pi and am still struggling with the humidity. I will give the bucket of water trick a go. Mine is set for 13Deg C and 75% RH. It is a challenge at the mome...