Homemade Sausage Making

hi just wondering if i need a chamber temp here is 80f to 70f with 80% humidy it will get a little bit colder in the coming months but not much thks

Normally you are looking for 50-55F max temp, and 80-85% RH for drying.
70F is too warm, you will have issues. But if you use the Umai bags you can dry in your normal fridge, no chamber needed.

Lance-
Like Jason said, if this is for your fermented salami you need a controlled space.

thks all will i be right to cure at my temp for the 2 to 3 days before going in the fridge also have you used these bags any tips would be good i have got some coming

After stuffing in the bags you need to ferment, Temp would depend on what was recommended with the culture. After fermentation they are refrigerated to dry.

right ho just got a wine fridge will run at 19c got biostart sprint 50 raps going to give it a go will let u know how it goes

Nice going northener! just make sure the humidity is as high as you can get it during the fermentation stage.

just one more question have fermented for 3 days in wine fridge i had to turn it of was running to cold so i put frozen bottle of water in and it did the trick changed it every 12 hrs i used umai bags can i just leave them in the wine fridge and turn it back on temp range avavable is 18c to 12c or should i put them in a normal fridge 2c to dry thks

Depending on the culture used, the fermenting normally gets done at close to room temperature. As far as curing, Umai wants to see a refrigerater. A
wine cooler is too warm.

After 3 days it's best to put it into the fridge.

ok there in the fridge nice red colour no smell also if i had used collagen casing would i dry them in the wine fridge or normal fridge

Collagen casings are treated the same as natural casings. Cure them in the wine fridge. Keep your humidity up. The collagens will shrink and stay bound to the meat like natural casings. Umai's won't do that. Umai is concerned about the mold that can accumulate between the bag and meat if not using a frost free fridge. At least that's what I was told.

What Lou stated above is correct, but you still need to use a collagen casing that is suitable for dry cured products. Confirm with your supplier that the collagen casing is protein lined or manufactured specifically for that purpose.

ok will make some with natural casing use the recipes on the home page and ferment as stated and dry in the wine fridge thks heaps

just made some chorizo from the home page i put 1tsp of cure no2 as per recipe but all the uami recipes say 1/2 tsp and on the cure bag is says 1/2 tsp per kilo did not realize until now will i chuck them in the bin or keep them was only 1 kilo will only use 1/2 tsp from now on no matter what the recipe says