Great looking stuff. What did you use for a curing chamber? Did you build one? I build one from a slightly used newer type fridge (frost-free) with temp and humidity controllers and a humidifier and de-humidifier inside. Keeping 12.5C and ~77% humidity. No fans inside, seems to work fine without fa...

Thanks, for everyone still in the beginner mode, the following resources (besides this forum) helped me a lot. Books: recommend starting with reading books before browsing the internet Charcuterie - The Craft of Salting, Smoking and Curing The Art of Making Fermented Sausages Home Production of Qual...

After some research and lots of reading, I engaged in the fantastic world of charcuterie, and here below are my first results. Proud that none of them failed, I did equalize them in vac for a week after these pictures, and the darker ring on the outside was gone. Family and friends have been eating ...

So I just did my first ferment sausage according to the 2guys recipe for saucisson sec. I wanted to try a mix of T-SPX and SafePro® EasyCure LC , similar to B-LC-007 but without the Pediococcus acidilactici which is considered as "fast fermentation" and with the addition of Staphylococcus vitulinus ...

Your humidity readings actually look really good. Was there product in the chamber at the time? thanks, yes i had 2 coppas, one breasola and 2 pancetta tesa, attached pic of the chamber and latest humidity readings chart from today. Good the hear that i can continue with this setup. Will be adding ...

a better graph of the humidity variations here
Seems like median humidity is around 81% vs 79% set value

Hello, I just started using my curring chamber made of a newer fridge. Have dehumidifier and humidifier controlled by IHC-200 and the fridge is controlled by ITC-308, no heater used. Have been looking for optimal settings and would like to get some input from you guys. How do my settings and actual ...

Thanks, i'll guess i'll just have to start and learn. This forum is amazing with so much useful info. I will be visiting the butcher next week and revert with some progress report once I start making. Will make two coppas, once without culture and one with SafePro® EasyCure LC so to compare for the ...

Hi, I've done some fair reading and research but still have some questions. This will be my first time making fermented and dry-cured sausages. I've built my curring chamber from a new full-size fridge with temp and humidity controllers so for that I'm confident that it will work fine. I have some p...