CharcuterieLog: Salami Tracker

WHAT IT DOES - Log every batch - salami, coppa, pancetta, bresaola, lonzino, prosciutto, or any home-cured project. - Weigh-in log with weight-loss % chart. Set your own target; the chart shows your trend versus your line. - Environment log - temp and humidity from your hygrometer, plotted over time. - Photo timeline - add a photo each weigh-in. Tap play to scrub a stop-motion progression of your batch. - Reminders - pick the cadence per batch (every few days, weekly, or custom). Notification arrives when it's time to weigh. - PDF batch report - cover page, weight log, environment log, photo gallery, your notes. - Compare batches - overlay multiple weight-loss curves to refine your chamber technique. - Cloud backup - optional, anonymous, your data and photos. - Stop-motion GIF export - share your batch progression. - Works offline. Your batches stay on the device. WHO IT'S FOR - Home charcuterie hobbyists with a dedicated curing chamber or repurposed fridge. - Sausage makers tracking dry-cured salami across weeks of drying. - Whole-muscle curers logging coppa, bresaola, lonzino, pancetta. - Anyone tired of spreadsheets and scattered camera roll photos for their cure log. IMPORTANT - LOG ONLY, NOT ADVICE CharcuterieLog records what you log. It does not give food-safety advice. Always follow USDA, FDA, your local food-safety authority, or trusted practitioners such as Stanley Marianski's books, Michael Ruhlman's Charcuterie, and the Two Guys & A Cooler channel. Contact: [email protected]