u/mdandr

I just want a sanity check for my very first batch of "Simple Salame" using Ruhlman's Salumi book as my guide (Bactoferm T-SPX, Mold 600, Prague Powder #2).

The salami sits at 40% weight loss. This took exactly 28 days (i was thinking it would have taken closer to 40) using 55mm beef middles at about 10" final lengths.

What things do i need to check with a finished batch?

1. pH was safe prior to hanging
2. No bad molds, although i was disappointed with the amount of white mold growth.
3. No uninviting smells, only lightly of lactic acid.
4. I do not see overly concerning air pockets.
5. I see case hardening. What amount of case hardening is unacceptable? Should i vacuum seal and place in fridge?

This is a new fridge and I am trying to see what improvements need to be made. Based off my research i think the air flow needs to be reduced, humidity was at 70%+ for the entire duration.

I’m dealing with a leaking hose bib from a defunct manufacturer. After opening it up, I found a failed gasket and tried punching a custom replacement, but it still has a slow leak under pressure.

According to a local plumbing supply shops, these units use a 1" fine thread (not sure on exact measurement) setup, and the company is no longer in business. Because the bib is set tight against my stucco, I really want to avoid a full replacement.

Does anyone know of an adapter that converts this fine thread to a standard 3/4" MHT? My goal is to simply screw on an off-the-shelf vacuum breaker to the adapter.