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Today we get to reveal the Italian Genoa Salami that we started a few months ago. This has been drying in my chamber for 60 days and then we equalized it in the fridge for 30 days.
We use The Sausage Maker for all many of our projects (They have a little bit of everything).
This is my recommendation for my absolute favorite thermometers.
• Thermapen Mk4 –
• Magnetic silicone boot for Thermapen –
• DOT Kitchen Temperature Reader –
• Signals (4 Channel Temperature Probe) –
• Extra Big and Loud Kitchen Timer/Alarm –
• Pocket Temp/Humidity Meter:
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Eric