Drying question

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Bob K
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Post by Bob K » Tue Dec 18, 2018 16:25

Probably the top ones to try are pepperoni , Soppressata, and Finocchiona.

Everyone's chambers and environments are a bit different so it always takes a while to fine tune your process.

Another point to consider when running that dehumidifier is that along with the blower running the air produced is also warm which in turn will cause the cooling unit to run more often so its kind of a double whammy with fans running. In your dry environment air exchange may be a better option than a dehumidifier.
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StefanS
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Post by StefanS » Wed Dec 19, 2018 14:00

Loco wrote:Any suggestions on a type of salami to try that would help a newbie gain some confidence?
look on our pages for "projects" like this one - http://wedlinydomowe.pl/en/viewtopic.php?t=5123 - recipes in every possible details with comments.
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