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- Mon Mar 10, 2014 15:49
- Forum: Dry Cured Meats and Sausages
- Topic: T-SPX fermentation temp - briefly too high
- Replies: 1
- Views: 12404
T-SPX fermentation temp - briefly too high
Hello all, I'm relatively new to this rewarding hobby and have found you all to be a wealth of information. Thank you all for this amazing resource. I'll get down to brass tacks: first use of a broken full-size fridge for a stand-alone curing chamber. In an interior room with consistent ambient air ...