My cheese cave is in salami mode. I have a temperature and humidity controller to keep the temp at 60F and humidity at 70% RH.
I've made these a couple of times before, but this time I'm experimenting with a wider casing (65mm, 2.5") and a different acidifying culture (T-SPX this time). So now it's just a waiting game for the meat to dry out to about 65% of it's original...
More salami in the chamber of meatiness
I've made these a couple of times before, but this time I'm experimenting with a wider casing (65mm, 2.5") and a different acidifying culture (T-SPX this time). So now it's just a waiting game for the meat to dry out to about 65% of it's original...
More salami in the chamber of meatiness
