Smells like true charcuterie.
No strings attached
Hello Atomic Smoke, you have motivated me. I want to try and make this, it looks fantastic.
I have a couple of questions for you.
1. The recipe discusses some very specific R/H's. How did you maintain a level of 90% in the 85degree smoker?
2. How did you maintain a R/H of 75% during the drying?
Your help is very much appreciated.
i plan on trying this recipe (scaled to about 10 kg) this week but my question is: why did you dry it all the way to 45% weight loss when the recipe calls for 30%. does it have to do with the amount of water you used to dissolve the culture? The packet usually suggests using about half a cup if i'm not mistaken.