First post
I finally got myself a curing fridge. Made in Australia by Cleaver (small family business).
This one is suitable for salumi, cheese, and dry-aged meat. Temperature can be set between 0 ºC und 25 ºC; humidity can be set between 60 % and 85 %. For dry-aging, it maintains 80 % humidity at as low as 2...
Last post
Saucisson Sec is ready after 40% weight loss. It took a 5½ weeks to reach target weight.
Saucisson sec (3).jpeg
I am extremely happy with the way that turned out. Perfect bind, absolutely no dry ring, and really nice flavour, better than even top artisanal brands here. The mould adds some...
