Master of the Pit
SMF Premier Member
- Joined Sep 28, 2018
I got this book for an Xmas present this year.
I am not usually a fast reader unless it comes to applied physics and sciencey kinds of stuff like this, I can finish a book in one day.
I finished this book last night and am now going to be gearing up to make some fermented sausages.
I want to start with an old world kind of Salami Milano and a fermented mortadella.
I am in the process of putting together a curing cabinet that will be capable of any temperature or humidity level needed for curing meats.
My fermenting and curing cabinet build will be covered in detail in another thread. At present, I am getting the components I will need to build the control system together.