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root cellar
Most of what I make are 1/14 to 13/8 range or in the 21/2 range. -
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root cellar
Another question, I have a 12'x12' root cellar for my garden vegies. This morning 11/27/20 the temp is 43 degrees with a RH of 41%. If I wrap in brown paper will this work for drying sausages? -
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making a dry sausage with a semi dry recipe
A big thank you for all the wonderful replies,so happy I found this site! -
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making a dry sausage with a semi dry recipe
Another question, what do you use to control the PH? -
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making a dry sausage with a semi dry recipe
thanks i'll be experimenting -
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making a dry sausage with a semi dry recipe
Just what I was wanting to know, thank you much! As a newbie to this site I am starting to love it, thanks again. Thanks for the reply,I use a lot of tenderquick myself, wish I knew the salt sugar ratio of TQ. -
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making a dry sausage with a semi dry recipe
I am just trying to make it shelf stable/ -
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making a dry sausage with a semi dry recipe
Thanks for the reply. Would I be ahead using a mixture or just straight #2? -
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making a dry sausage with a semi dry recipe
After reading about AJ's dry salami I am wondering if I can modify my favorite semi dry 10lb recipe which calls for 11/2 cups dry buttermilk and 2 tsp cure#1 to 1tsp cure#1 + 1tsp cure# then drying chamber till it achieves necessary weight loss?
