2 Guys & A Cooler

  • Home
  • Charcuterie
    • Fresh Sausage
    • Smoked Sausage
    • Emulsified Sausage
    • Salami
    • Salami Starter Cultures
    • Salumi/Whole Muscles
    • Dry Aging Meats
    • Jerky/Snack Sticks
    • Equipment for Charcuterie
  • Cheese Making
  • Fermented Foods
    • Black Garlic
    • Sauerkraut
    • Koji
    • Other Cool Ferments
  • Miscellaneous Stuff
    • Recipes
    • The Ultimate Series
    • Knife Sharpening
    • Soap Making
    • Gardening
  • About
  • Contact Us

Category: Equipment for Charcuterie

Let's talk about Equipment. Here you will find the equipment I use to make high quality charcuterie at home. Everything to monitor temperature and humidity, dehumidifiers, ph meters, and sausage making equipment, plus every thing else.

Never Miss A Post

Receive fresh content direct to your inbox
Loading
Equipment for Charcuterie , Salumi/Whole Muscle

How to use Dry Curing Wraps

Dry curing whole muscle is an incredible facet in the world of charcuterie. It’s easy to do, delicious, and very rewarding. If you are into sausage making and are looking for your next challenge this is a great place to start. The difference between good charcuterie and great charcuterie comes
EricEric
September 25, 2020 12
Read More
Equipment for Charcuterie , Salami

Building a Salami Chamber/Cheese Cave

So you ‘re itching to get into a new hobby. Maybe something like advanced charcuterie (salami/salumi) or even cheese making. Well you’ve come to the right place because today I’ll be showing you how to build a drying/aging chamber for your salami or cheese… Before we begin I want to
EricEric
August 2, 2020 19
Read More
Equipment for Charcuterie

How to Program the Inkbird WiFi ITC-308 (Temperature Control)

In many of our projects we use special equipment to regulate the temperature and humidity. Projects like cheese making, Salami making, beer or wine brewing are just a few. This same type of equipment is often used in Mushroom growing operations as well as medicinal herb growing operations as well.
EricEric
July 26, 2020 0
Read More
Equipment for Charcuterie , Salami

The importance of accurate pH in salami testing

Salami pH is one of the “safety hurdles” that needs to be achieved when making a fermented sausage. Regardless of the type of salami you plan on making your pH must be below 5.3. This is considered the safe zone. Recently we were making some very unusual salami (nothing new
EricEric
July 18, 2020 8
Read More
Equipment for Charcuterie

How to hit your salami’s pH target every time

Making salami at home is like turning meat into art. There’s really nothing like it. You have a blank canvas, a palette full of spices, and virtually limitless combinations of textures and flavor. The process of making salami is relatively straight forward and as long as you work in a
EricEric
July 12, 2020 3
Read More

Want to help us out?

Companies we recommend

Search on Amazon

Our Latest Posts

Italian Cremona Salame al Parmigiano Reggiano

April 10, 2021

Tejuino – The Ancient Mexican Drink

April 3, 2021

Spanish Sobrasada

March 27, 2021

Queso Fresco

March 20, 2021

The Reaper Salami

March 13, 2021

2 Guys & A Cooler

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 2 Guys & A Cooler - All rights reserved.

Privacy Policy