This is all fun to watch. Lordy, what a kitchen!What recipe are you using? Or are you just winging it? I'm thinking of making some Spanish Chorizo for my next salami project....
My outdoor kitchen - South Carolina .. Love to cook and this Charcuterie is a big challenge ! I love it ..
You've got me curious what the readout on this display is indicating, only because your humidity should be 80-plus percent (IMO ), preferably closer to 90% for a ferment, but yet it appears to be 40% despite all the tenting with plastic. I'm not trying to second guess your work because your fist salami attempt turned out much better than mine. I'm just trying to how you're moving through the early stages of the ferment.All done for the day and tented up..View attachment 491737View attachment 491738
M&M, that is the room thermostat reading.... I'm sure the RH% is 90% or better inside the plastic tent around the salamis....You've got me curious what the readout on this display is indicating, only because your humidity should be 80-plus percent (IMO ), preferably closer to 90% for a ferment, but yet it appears to be 40% despite all the tenting with plastic. I'm not trying to second guess your work because your fist salami attempt turned out much better than mine. I'm just trying to how you're moving through the early stages of the ferment.
I considered that but I see that wire going into the plastic tenting so ..... you know. Does LA or SC ever have humidity levels in the 40% range? I lived in Jacksonville FL for 3 years in my Navy days and I can't remember it ever being dry down to 40% humidity, but that was a long time ago and my memories are often more made-up than accurate. Still, 40% humidity sounds more like the desert SW,