Not sure how many of you guys/gals do aged fermented style sausages like salami or pepperoni, but i have a question. I would like to get into making salami, but i need the aging environment to be consistent. I was thnking a wine cooler/fridge might be a good place to store salami during aging?
I want temps around 55-60F and thats pretty much what a wine fridge was designed to maintain.the humidity level i can just do as Rytek Kutas suggests and use salt saturated with water to keep the 60% humidity level.
I'm just wondering if anyone else has tried using a wine fridge for a drying or aging box?
Thanks
I want temps around 55-60F and thats pretty much what a wine fridge was designed to maintain.the humidity level i can just do as Rytek Kutas suggests and use salt saturated with water to keep the 60% humidity level.
I'm just wondering if anyone else has tried using a wine fridge for a drying or aging box?
Thanks