Search found 40 matches

by jrittvo
Fri Jun 29, 2018 00:53
Forum: Dry Cured Meats and Sausages
Topic: Drying Rate for Whole Muscles
Replies: 6
Views: 1746

Thanks! I trust your eyes a lot more than mine, but with help and advice, I`ll get there slowly.
by jrittvo
Thu Jun 28, 2018 19:17
Forum: Curing chambers and Related Equipment
Topic: Post pictures of your fermentation chambers and drying rooms
Replies: 4
Views: 2047

Top one is for initial fermenting, it has a small heater inside. The bottom one is for dry curing. The temperatures and humidities shown were during "post assembly testing". Now that I am starting to use them, I am feeling my way through the right settings. https://imageshack.com/a/img921/413/jkWmBg...
by jrittvo
Thu Jun 28, 2018 18:57
Forum: Dry Cured Meats and Sausages
Topic: Drying Rate for Whole Muscles
Replies: 6
Views: 1746

Testing image linking. If this works, these are of my first dried meat, a pork tenderloin, as noted above:

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by jrittvo
Thu Jun 28, 2018 18:35
Forum: Dry Cured Meats and Sausages
Topic: Drying Rate for Whole Muscles
Replies: 6
Views: 1746

Thank you for this advice. Your drying humidity is higher than I usually see listed for muscles, but again, I think my 75% setting is going to be too low for larger pieces, so I'm game to bump it up to just above 80%. My next try is going to be salami, probably in 2.25" to 2.5" casings. I would like...
by jrittvo
Thu Jun 28, 2018 16:37
Forum: Dry Cured Meats and Sausages
Topic: Drying Rate for Whole Muscles
Replies: 6
Views: 1746

Drying Rate for Whole Muscles

I've had my first 3 pieces dry curing for a few weeks now, so I am able to calculate the rate at which they have been losing moisture. I have my chamber set at 75% humidity, but I think that with fluctuations as the humidifier cycles, it is actually a bit below that. I dried a 3/4 pound pork tenderl...
by jrittvo
Sat Jun 23, 2018 05:40
Forum: For beginners
Topic: Beef Mortadella Lyoner receipt
Replies: 18
Views: 3969

I Googled a few of the ingredient names. They all come from the same company, Friedrich Ingredients, so that must be where the recipe originally came from. The first few are their branded seasoning mixes. You could probably substitute the seasonings from the pork mortadella recipe you tried before, ...
by jrittvo
Fri Jun 22, 2018 10:18
Forum: For beginners
Topic: Beef Mortadella Lyoner receipt
Replies: 18
Views: 3969

I found this, which looks like a pretty thorough explanation of making a mortadella type product using only beef.

https://www.ingredients.de/gfx/file/rec ... adella.pdf
by jrittvo
Fri May 04, 2018 18:06
Forum: For beginners
Topic: Mixing Molded & Unmolded In The Same Cabinet?
Replies: 13
Views: 3645

Butcher shop visit permitting, I should be putting my first products into the chambers in the next 10 days. My goal is more about watching and learning than anything else on this first round. So I can experiment. They are virgin chambers, so not a very good test because there will be no ambient mold...
by jrittvo
Mon Apr 16, 2018 21:09
Forum: For beginners
Topic: Mixing Molded & Unmolded In The Same Cabinet?
Replies: 13
Views: 3645

I cut two holes, and both went through the lines that I guess are the waste heat dissipation coils. I didn't realize I'd cut the first (at the very top of the hole) until I cut the second (right across the middle of that hole). The saving grace is that were I live, in western Colorado, the air is ve...
by jrittvo
Sun Apr 15, 2018 20:34
Forum: For beginners
Topic: Mixing Molded & Unmolded In The Same Cabinet?
Replies: 13
Views: 3645

Mixing Molded & Unmolded In The Same Cabinet?

I`m a few days away from having a working dry curing cabinet. (Also a separate fermenting chamber, after I killed the first refrigerator by cutting two 2" holes in the sides, before reading here about coils buried inside of the side walls.) Someday, I can envision having a few different things aging...