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Albertaed
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Post by Albertaed » Fri Jan 08, 2021 18:47

Image

Just a test of down loading images.

Soppressata di Calabria, Hungarian Salami, Rosette de Lyon in hog casings (baby Jesus), "Legnicki" Calabrese, spicy coppa and American Genoa Salami
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bcboy
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Re: test

Post by bcboy » Fri Jan 08, 2021 23:55

You did it!!Thanks for sharing.
What is the make and model of your curing chamber?
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Albertaed
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Re: test

Post by Albertaed » Sat Jan 09, 2021 00:24

My fermenting chamber is a 3’ metal book rack wrapped with poly. Inside is a inexpensive humidifier and Auber controller. My dry chamber is a $100 fridge from garage sale $35 humidifier from Walmart and another Auber temp humidity controller. My Auber controllers are super durable but if they ever crap out I might just go with an inkbird. I believe they are half the price.
I might need to also get a dehumidifer if I add too much more sausage!

https://www.amazon.ca/dp/B01KI84NY2/ref ... UTF8&psc=1

They show below frequently bought together items showing humidifier and humidifier.
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