• Trying one in the pantry and another in a cupboard. Not entirely sure how I’m going to monitor the humidity levels, but they both have bowls of water under them for the time.

    Any tips for a first timer? 😅

    Edit- have you heard of yoghurt or kefir being used as an acceptable culture? My mate and most other resources I find don’t recommend it but I’m curious. Not going to try it until I have my mind wrapped around fundamentals though.

    Edit2- I’ve been (slowly) reading Marianski’s book, so I have some basic understanding.

  • Sounds good, no tips really, it’s been a long time since I made cured sausages, I remember hanging them inside while they fermented then downstairs in a cool cellar.

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