kyle Thank you Kyle that is just how I rember doing it with my grand mother but I couldn’t remember the salt ratio
Saturday Meats! Soppersatta, Salami
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Ridley Acres just come by and I can hook you up
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lkrfletcher said in Saturday Meats! Soppersatta, Salami:
deplorablenc1 - Is that a home made humidity chamber? Humidity is a real issue here in Denver area, we hardly ever have any.
My meat locker is a used commercial freezer which I retrofitted with some controller for humidity and temperature. As you can see I have computer fans for circulation when I decide to use it as a dry aging locker. Currently the fans are not active because when you age charcuterie you want minimal airflow to prevent the dreaded hard ring of death. I do have a 6L humidifier and a dehumidifier in the locker to keep perfect 50-55F and 80% RH
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Dr_Pain just awesome
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I have a mini-fridge in my bar area in the basement that rarelygets used and it does have some sort of humidity function…I think? Darn it, now I need to check but my main question is Dr_Pain have you ever done anything and instead of hanging it perfectly vertically it hangs sort of in a loop?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon said in Saturday Meats! Soppersatta, Salami:
I have a mini-fridge in my bar area in the basement that rarelygets used and it does have some sort of humidity function…I think? Darn it, now I need to check but my main question is Dr_Pain have you ever done anything and instead of hanging it perfectly vertically it hangs sort of in a loop?
Like this Jon? Pepperoni and ring bologna and polish get put in a loop.
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That looks delicious! I have 3 going right now using UMAI dry bags. Once it’s completed I will make a post about the process and result.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
John Belvedere please do. Thanks
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John Belvedere said in Saturday Meats! Soppersatta, Salami:
That looks delicious! I have 3 going right now using UMAI dry bags. Once it’s completed I will make a post about the process and result.
Never thought about Umai!!! Can’t wait to hear about the results and the process
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Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors last edited by
Dr_Pain beautiful. Can’t wait to build a chamber someday.
“A smooth sea never made a skilled sailor.”
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Surg said in Saturday Meats! Soppersatta, Salami:
Dr_Pain beautiful. Can’t wait to build a chamber someday.
Do it man! Even if you start small. You’ll never buy pepperoni or salami from the store ever again. Neither will you buy cheeses if you are interested in experimenting
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