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I did it! I built my curing chamber! (Massive amounts of Build-View)
I have 1 question, seems to me that by using the fan for your air exchange you are losing your desired Humidity and Temperature making your compressor and humidifier work overtime. I have been making sausage and pepperoni (both fresh and dry cured) for 18 years and it seems to come out...- quantri
- Post #49
- Forum: Slicers, Grinders, Tools, Equipment
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Healthier kielbasa with cheddar and bratwurst...
You can buy a fat replacer which is TOTALLY SAFE and recognized by the heart association.
