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Old 11-17-2012, 03:26 PM   #8
somebody shut me the fark up.
IamMadMan's Avatar
Join Date: 07-30-11
Location: Pemberton, New Jersey

Originally Posted by GARNAAL View Post
I have been making cured/airdried sausages and salami for a couple of years now and always was fiddling around with some homebrewn setup in the oven to hold the temp at ~ 90F for 15 hours or so to get the fermentation of the added Starter Cultures going..

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