I ordered more casings from Butcher and Packer, and some mold and bacteria.  I got some of the largest hog casings for making fresh sausages, and more of the beef middles I’ve been using both for dried sausages and for stuffing the loins.  I also ordered some larger beef middles so I can vary the size of the dried sausages a bit.

Everything looks good.  The Lomo has a few more days, and the Saucisson Sec is darkening (albeit slowly).  I’ve been turning the loins and the beef eye round that are curing daily.

A little concerned about humidity.  It seems to drift up into the high 70’s - I’d like it to be down between 60 and 70%. Don’t mind it drying more slowly, but don’t want to see any green mold.  I’m also getting ice on the back of the fridge, a sign it’s too humid.  I guess I should check my humidistat.

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