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Hey all, so I have everything except my dehumidifier. Using inkbird controllers itc-308 and ihc-200. I just have leads clamped in door at moment fridge only drops 1 degree low but goes 2 degrees above(cermaic bulb). Do you think my heater is maybe underpowered or is this 3-4c fluctuation ok? I...

Looking for small scale mixer and grinder. Prob be doing 10lb every 3-4 months mostly salami. Compact machines a must. Dont want big bulky things that will take up heaps room. Have seen drill mixers in a bucket here by kirby looks interesting (and his water stuffer)anyone comment on these...

Is it safe to cold smoke cheese in a u.d.s that has previously been used for meat? I have an amazen smoker and a clean rack to use..

Is it ok to use fresh herbs spices(minced garlic chilli onion etc) in salami/salumi or should dried/ powdered ingrediants be used?

Gathering stuff to start on Charcuterie/salami/salumi adventure. Wondering about slicing meats. Will never have big volume to slice but lots different types at a time for making cheese/meat boards. With a meat slicer I guess you need to wash between each different meat I can see it becoming...

Wondering when making salami/salumi do you select starter culture for sausage type or for fermentation environment?. Do specific cultures produce specific flavors to suit specific types sausage?

I did two pieces pork shoulder about 4lb each in pops brine I also injected. Through thickest one was about 4" it was kind curled over and put in a elastic string bag. I left it for 17days in the brine then smoked it at 100c for 5hrs internal 80c. There is some inconsistent colour and wondering...

Just wondering how big problem mites and other unwanted critters are when curing meat in refridgerator curing chambers. does normal meat/ food hygiene in the chamber take care of them? Are they more of a problem when hanging meat in more traditional places like the smoke house or barn then in a...

I live in a hot climate often 40c in summer. Wondering cold smoking in a fridge, anyone that does it, how much mess does it make in the fridge. Thinking of getting a fridge with glass door for salumi charcutcherie. Want to ferment smoke dry in the one cabinet. Is keeping the glass clean gunna be...

Another question about cure #1 2%. Is selling it at 2% rather than 6.25 just a marketing thing to sell your more of the "other ingredients" in the cure. Or is there a legit reason? Can I just use 6.25% and use less of it? Or do I need a bag of 6.25% and one of 2% for different sausages?

Anyone know of some where in Australia that sells pre mixed spice mixs for traditional style sausage , pepperoni kabana chorizo etc that dont contain nitrite/nitrate or small packs for up to 2kg sausage per batch that do. Bit worried bout splitting big packs that have nitrite as I doubt you...

How do I calculate the amount of cure #1 when dry curing when there is a large amount of bone in the meat. I usually go with .25% weight on boneless cuts but wont the amount of bone, in say ribs a shoulder or a whole chicken throw out this calculation?

When dry curing bacon I use a vacuum bag. I am wondering can I cure meat then freeze before smoking? Will washing the outside off stop the process or will it keep getting more and more salty. I do my cure by weight of meat 2.5% salt 1% sugar and .25% pink cure. Reason I ask I live in a hot dry...

Hey all found this forum and decided to join up. I am located in Queensland Australia, I have a u.d.s and have been doing chickens streaky bacon candaian bacon and some susauges. Look forward to sharing info.