Ridley Acres If you make it to TX check out Buc-ees
Potassium sorbate vs. Mold 600
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mrobisr Lookin good. I can’t wait until I have some time to build my out chamber and get going. Meat curing and cheese making books and equipment have already been placed on the Christmas list and some I think have already been purchased.
We have a second fridge we use to store extra condiments, surplus milk, and meat thawing. My creations will have to share this space until I find an incredible deal on either a replacement for that fridge or single door cooler. I am considering using a small deep freezer for the curing chamber, but research indicates humidity tends to be higher thus bad mold is more common with these.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Ridley Acres Ridley Acres you can put a little dehumidifier in it, that’s the little machine on the bottom left corner of the chamber. It doesn’t turn on much, but when it does it drops the humidity fast.
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mrobisr That was the plan, I was looking at getting an eva-dry which appears to be the same unit you have but with a different brand sticker on it.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Ridley Acres eva-dry-edv-1100
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
mrobisr very interesting post. Thanks for sharing.
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mrobisr Do you have a fan to circulate air?
Is there any value in exchanging air from outside or should that be avoided as to not introduce foreign bacteria spores?
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Ridley Acres closed system only no outside air introduced except when opening the door. A fan kicks on when the refrigerator has to cool back down and I added a very small computer fan that only runs when the humifier kicks on. If you use a deep freezer i would definitely put in a very small fan to help keep the air more consistent.
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mrobisr I will be following this as closely as I can, interested to see how it all turns out
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Ridley Acres at first I didn’t put the fan in, but I monitored the temperature and humidity and it fluctuated too much. I put the fan in and it completely stabilized both temp and humidity. If you want I’ll take better pictures so you can see the set up.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
2 Spanish Lomo are now added to the chamber.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
mrobisr wow those look great. Keep us posted.
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mrobisr very interesting post!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
cdavis will do
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Fermenting Genoa Salami today hopefully will have it in the drying chamber later this afternoon.
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Nice. Hope to see the in progress and final pics.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
mrobisr finally hit PH 4.9-5, so the salami is drying.
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Hey mrobisr, which recipe are you using for your Genoa salami?
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Dr_Pain the Marianski’s, from their book.
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