Real Time Salami
summary
Covers home salami curing with concrete numbers and a working monitoring stack: 80% meat / 20% fat, 0.5% dextrose, 0.012% bacteria (≈1–2 g for 5 kg), pink salt cure #2, 60–70°F, 90% RH for three days then 65%, and 30% minimum water loss (45% after 30 days). Hardware list: wine fridge, ionizing humidifier, humidity controller, fans, grinder, stuffer. Built a BeagleBoard + TI Launchpad sensor pipeline that posts JSON to Rails using response.stream IO and Server-Sent Events; live reload demo works. Ruby/DTrace work finds require time drops from 30% → 16% with a patch.
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