Search found 573 matches
- Tue Jan 19, 2016 13:51
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 60088
- Tue Jan 19, 2016 02:52
- Forum: Curing chambers and Related Equipment
- Topic: Dehumidifier
- Replies: 8
- Views: 12398
- Tue Jan 19, 2016 02:46
- Forum: Curing chambers and Related Equipment
- Topic: Dehumidifier
- Replies: 8
- Views: 12398
Hello Bob, Yes I realize that. The settings are quite weird due to having to make calculations based on the HYD and HYH sub-settings. I wish there was a way that displays the H-1 based on what you really want,,,,then the HYH and HYD settings will compensate for the range. This was the reason I creat...
- Tue Jan 19, 2016 00:34
- Forum: Curing chambers and Related Equipment
- Topic: Dehumidifier
- Replies: 8
- Views: 12398
Redzed. I saw your link. Those are the identical dual temp and dual humidity controllers I have. I only have the heat plugged in during fermentation and I have not needed it during curing. I read the other link regarding the sensor reading high. Mine too. But, instead of relying on the numbers on th...
- Mon Jan 18, 2016 15:26
- Forum: Curing chambers and Related Equipment
- Topic: Dehumidifier
- Replies: 8
- Views: 12398
Dehumidifier
Has anybody used one of these wired into an outboard dehumification controller? Let me know.
https://www.eva-dry.com/dehumidifiers/e ... umidifier/
https://www.eva-dry.com/dehumidifiers/e ... umidifier/
- Mon Jan 18, 2016 03:37
- Forum: Dry Cured Meats and Sausages
- Topic: Salami problems
- Replies: 31
- Views: 22154
- Sun Jan 17, 2016 05:09
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 60088
http://imageshack.com/a/img905/1943/okNco0.jpg I know it's not a great picture, but my brother made soppressata last week and made sausage also. He makes it the old standard way. The sausage is made with fennel and red pepper. He uses the same amount of salt as curing, in his situation was close to...
- Fri Jan 15, 2016 17:15
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 60088
I have an excel spreadsheet that I created that's very useful. If anyone is interested, send me your email and I will send you the attachment. It's a great conversion tool. Let me know. Send to Lsantello@media-designers.com
- Fri Jan 15, 2016 15:00
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 60088
- Fri Jan 15, 2016 14:25
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 60088
I tied most of them up last night (12 hours ago). In the process of tying one, I snapped the casing. I managed to re-tie a midnight snack out of one and I had extra meat from inside that casing. I figured " what better way to test the PH that was in the casings. 4.96 I think we are good. The first t...
- Fri Jan 15, 2016 05:34
- Forum: Curing chambers and Related Equipment
- Topic: Jasons Curing Chamber Build
- Replies: 9
- Views: 13345
- Thu Jan 14, 2016 23:54
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 60088
I like my c-clamp idea. LOL. My nephew asked me what country I was from. I had a refrigerator that worked perfect until I hit the condenser coil last week too. I called and ordered the same model and carefully drilled from the inside out and gradually took the foam out and found the coil again. Then...
- Thu Jan 14, 2016 20:42
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 60088
- Thu Jan 14, 2016 20:41
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 60088
- Thu Jan 14, 2016 20:41
- Forum: Dry Cured Meats and Sausages
- Topic: Italian sausage questions
- Replies: 131
- Views: 60088