Thanks for all the replies, everybody.
Looks like I need to cut some vents, then.
Back to the Boerwurst. . .
Search found 2 matches
- Sun Apr 10, 2022 02:18
- Forum: Curing chambers and Related Equipment
- Topic: Curing chamber - to vent or not to vent?
- Replies: 5
- Views: 5062
- Sat Nov 06, 2021 04:19
- Forum: Curing chambers and Related Equipment
- Topic: Curing chamber - to vent or not to vent?
- Replies: 5
- Views: 5062
Curing chamber - to vent or not to vent?
Hi Newby here, in rural Victoria (Oz, not Canada). I'm a few sausages along the way, having made, with degrees of success from excellent to throwing out: bacon, fresh sausage, lomo, capocollo, landjaeger, chorizo, saucisson sec & kielbasa. I have a curing chamber from a converted upright frost free ...