See what happens when left unattended. I tend to get wacky. Thanks for setting me straight on some technique. I just finished editing the video. Ill re-upload as soo as I can. This way there's no confusing info out there...

Awesome
CajunEric

Is that a pork tenderloin wrapped in Salami meat?

Thanks Bob!!! That's what I've been missing/ I've never let it go for 10 minutes for fear of overmixing. So glad to know that my product is about to get even better!! :mrgreen: Good advice on the fat!! I'll be making more salami next week. Will 100% try that. I'm tryig to find where I read about the...

Besides all that, Cajun, how do you like that Ph meter and where did you get yours? I love it!!! It's ridiculous and accurate. Well built and easy to operate and calibrate. For the price I was hoping that it would do more but it des exactly what it claims with extreme precision.. https://hannainst....

Absolutely. I was going to make a separate video of all the special equipment we use in making sausage but 100% of everything we use we are completely satisfied with. It was all worth every penny. I couldn't imagine making sausage and salami the way we do without it. Here is the stuffer: https://www...

I made a very rudimentary video of this salami experience...


https://www.youtube.com/watch?v=HLWTPnbwNrE&t=102s

Don't judge me too harshly!!

Eric

So here's a technical question. Does a fridge have 2 fans? I removed the one on the top inside of the fridge that blows air on the condenser coil. It was too much air. Is there another one that kicks on when the compressor kicks on? With that fan gone is air still circulating inside the chamber?

So that poses a different question. If I use S. Erythorbate will it cure/dry faster? If I am using cure 2 in salami for a 6-8 week dry time will the SE convert the nitrate into nitric acid rendering the cure ineffective or do I have it all wrong... I see that commercially produced salami uses this i...

Nice!!! I didn't even think of using the sticky stuff!!! I like that he decarboxylized his herb. I thought about the same thing with blue cheese. Penicillium roqueforti might die off encased in the sausage and leave a slimy mess or it might give the sausage blue streaks... I just got some Sodium Ery...

Good to know about the casings. Is it bad to leave the mold on if I vac seal or is there some adverse reaction? I guess I was curious as to my final pH being that I was uncertain as to my starting pH (using so much dextrose and all). Thanks on the encouragement. I have found that 42% - 43% is right ...

I am rounding down the first 4 weeks of Salami making. In these 4 weeks I've been contemplating different flavors of Salami and was wondering if anyone out there has ventured outside the realm of traditional. Here's a few ideas that I was thinking about. I am anticipating in the next few weeks most ...

Thanks for the info. I decided to have the best of both. I unplugged my temp controller and activated the full use of the fridge AND kept the temp probe in there just to see the readings. What I found is that without the fan running against the compressor I need to keep the fridge at 10C in order to...

Let me know if this looks ok

I have the
HY at 3.0
HYD at 3.0
HYH at 3.0

and the AS (Cycle delay for dehumidifier at 4 minuts


This means that at my set point of 80% the humidifier turns on at 74% and the dehumidifier turns on at 86%

I just received my auberinst hd220w. Very cool unit as I wasn't too happy with the readings from the inkbird. After calibrating it (24hours) and hooking it up wirelessly to the auber app I now have it in the chamber. I feel more confident that this unit will keep my chamber dialed in quite nice. My ...

Now I understand. I didn't get it at first. Sorry