I now have my curing/fermenting cabinet up and running.
I made a batch of Salami Milano and some lonzo.
pH was measured at 4.9 @ 47 hours 68 F 87% RH and then put into maturation.
Sausages are maturing at 57 F 85% RH for first week.
Mold looks like it is just starting to form on the rear salamis.
The air purge valve I put on the cabinet is perfect for regulating humidity. Ambient RH is 35% so cool dry air entering the cabinet dries it very well.
Control system
Salami and lonzo beginning maturation.
Lonzo on left is Thyme, Rosemary, pepper
Lonzo on the right is Herbs de Province and black pepper
Salami at end of fermentation stage
pH test sample in sandwich bag.
I made a batch of Salami Milano and some lonzo.
pH was measured at 4.9 @ 47 hours 68 F 87% RH and then put into maturation.
Sausages are maturing at 57 F 85% RH for first week.
Mold looks like it is just starting to form on the rear salamis.
The air purge valve I put on the cabinet is perfect for regulating humidity. Ambient RH is 35% so cool dry air entering the cabinet dries it very well.
Control system
Salami and lonzo beginning maturation.
Lonzo on left is Thyme, Rosemary, pepper
Lonzo on the right is Herbs de Province and black pepper
Salami at end of fermentation stage
pH test sample in sandwich bag.
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