test
test
Just a test of down loading images.
Soppressata di Calabria, Hungarian Salami, Rosette de Lyon in hog casings (baby Jesus), "Legnicki" Calabrese, spicy coppa and American Genoa Salami
Re: test
My fermenting chamber is a 3’ metal book rack wrapped with poly. Inside is a inexpensive humidifier and Auber controller. My dry chamber is a $100 fridge from garage sale $35 humidifier from Walmart and another Auber temp humidity controller. My Auber controllers are super durable but if they ever crap out I might just go with an inkbird. I believe they are half the price.
I might need to also get a dehumidifer if I add too much more sausage!
https://www.amazon.ca/dp/B01KI84NY2/ref ... UTF8&psc=1
They show below frequently bought together items showing humidifier and humidifier.
I might need to also get a dehumidifer if I add too much more sausage!
https://www.amazon.ca/dp/B01KI84NY2/ref ... UTF8&psc=1
They show below frequently bought together items showing humidifier and humidifier.