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July 15, 2015 at 3:15 am #9397
Hi edu, I really did nothing to regulate the humidity. I cure all my meat in a new fridge I bought for the garage, it must be doing something right. I did you use the Umai recipe and I ground the pork shoulder a little smaller than called for. My fiancé’ loves salami but doesn’t like when it has big chunks of fat. I made to chubs at a sort of flat loaf, the sausage stuffer was clogging up. My next investment is a good stuffer.