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What size are they? Hog or beef? Thank you so much for Lens site!!! Im going to try his Salami Cascina.

Not really, I just would be following the book. Is there anywhere else I can get more info. Would you recommend another recipe for a first timer?

I'm looking at making Genoa sausage recipe from the "art of making fermented sausage" by Stanley Marianski". The recipe calls for 46-60mm beef Middle. So I'll take your advise foam heart, and use a 28/32. I'm sure I can expect that the cure time will be significantly shorter than the 2-3...

Is it alright to use smaller casings than a recipe calls for? Is there an advantage to using larger sizes? Smaller sizes seem more manageable to me, especially for my first one.

Ya, It's a Camco unit. I have not opened up the back to see where the lines are but ya I was thinking the same thing, I'll cut a whole trough the plastic than push through the insulation until I hit the metal exterior, hopefully. Thanks for all the replies, fingers crossed.

I'm building my curing chamber and am hesitant to drill through my fridge, I'd hate to hit a line. Here's the fridge, I wondering if anoyone has an idea if I can drill through the right side, for my extension and probe lines? I also tracked down the schematic but I'm no expert and can't make...

Thanks so much for the replies. In your guys experience, without a dehumidifier is it a pain constantly fighting high humidity? Am I better off just to bite the bullet an buy the inkbird temprature controller, and inkbird humity controller with a dehumidifier? I'd like to set up a system that...

Well I guess what you call a curing chamber I'd call a fermenting chamber. So if that's the case I'd like to make my refrigerator a curing and curing/aging chamber. Do I not require a high humidity along witha higher temperature during the initial curing/fermentation stage?

I primarily want to make fermented dry cure salami

I guess I'm confused on what's the difference.

Hello all, So after buying most of the equipment a few years ago and not doing anything with them, I have finally been inspired to get my chamber up in running. I have a few questions I'm hoping you veterans can help me with. I'll be using my refrigerator for the fermentation and curing...