Salami Dry Weight at Marvin Whitney blog

Salami Dry Weight. the salami is allowed to dry over time, and can be pulled at as early as 30% weight loss. While i use 30% weight loss as my marker for whole muscle cures, i have. if you have a basement or cellar that’s not very drafty and has an average of 55f (13c) with a high humidity (80%) then you can hang your salami. when the salami have reached 40% weight loss, i pull them from the chamber. When salami is hung for drying,. check your salami periodically to see how it’s drying (as if i had to remind you) and once you hit the target weight loss (i like a more firm salami so i. I remove the casing, rinse the down with red wine or vinegar, and. You can see other mistakes in the picture above, such as excessive.

Original Dry Salami Hickory Farms
from www.hickoryfarms.com

You can see other mistakes in the picture above, such as excessive. While i use 30% weight loss as my marker for whole muscle cures, i have. check your salami periodically to see how it’s drying (as if i had to remind you) and once you hit the target weight loss (i like a more firm salami so i. when the salami have reached 40% weight loss, i pull them from the chamber. I remove the casing, rinse the down with red wine or vinegar, and. When salami is hung for drying,. if you have a basement or cellar that’s not very drafty and has an average of 55f (13c) with a high humidity (80%) then you can hang your salami. the salami is allowed to dry over time, and can be pulled at as early as 30% weight loss.

Original Dry Salami Hickory Farms

Salami Dry Weight check your salami periodically to see how it’s drying (as if i had to remind you) and once you hit the target weight loss (i like a more firm salami so i. check your salami periodically to see how it’s drying (as if i had to remind you) and once you hit the target weight loss (i like a more firm salami so i. While i use 30% weight loss as my marker for whole muscle cures, i have. When salami is hung for drying,. You can see other mistakes in the picture above, such as excessive. the salami is allowed to dry over time, and can be pulled at as early as 30% weight loss. I remove the casing, rinse the down with red wine or vinegar, and. if you have a basement or cellar that’s not very drafty and has an average of 55f (13c) with a high humidity (80%) then you can hang your salami. when the salami have reached 40% weight loss, i pull them from the chamber.

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