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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.

Equipment for Charcuterie

How to Calibrate the Apera instruments pH Meter

Having a pH meter for home DIY projects can be a useful tool. We use our pH meter to test the pH in many of our hobbies. Things like homebrewing, charcuterie, cheesemaking, fermentation, gardening, and even some cooking all require accurate pH testing. A pH meter does require some care
EricEric
July 11, 2021 2
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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 24
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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 101
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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 4
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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 25
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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 15
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