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    Question about Cure #2…

    Just a little update: I asked this same question in a FB group that I joined. One guy noticed from the picture that because of the long links and the way they were hanging, they were touching each other. He suggested that I separate them. But when I separated them from one another, the...
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    Question about Cure #2…

    Thanks for the response. My chamber is set to 55°F and 80%RH. As far as air flow, I just have that computer fan circulating the air inside and I open the cabinet like once a day. Seems to be working well. Someone told me that the fastest weight loss happens in the first two weeks, then slows...
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    Question about Cure #2…

    I have a question regarding cure #2. First off, I’m a total newbie at making sausage and salami. While making my first batch of salami ever, a Genoa salami, I used 32-38mm hog casing. Which I’ve since realized was too small. This caused my salami to lose 35% of its weight in only two weeks...
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