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]