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
How to use Dry Curing Wraps
September 25, 2020
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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
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.
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
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