Search found 60 matches
- Wed Oct 24, 2018 14:32
- Forum: Curing chambers and Related Equipment
- Topic: meat cabinet
- Replies: 33
- Views: 22004
- Tue Oct 23, 2018 12:43
- Forum: Dry Cured Meats and Sausages
- Topic: Salame Calabrese
- Replies: 42
- Views: 27785
- Tue Oct 23, 2018 04:59
- Forum: Dry Cured Meats and Sausages
- Topic: Salame Calabrese
- Replies: 42
- Views: 27785
- Mon Oct 22, 2018 22:43
- Forum: Dry Cured Meats and Sausages
- Topic: Salame Calabrese
- Replies: 42
- Views: 27785
Hi Redzed: I am trying my hand at your Salame Calabrese recipe. I had a couple of questions to ask if you don't mind. I was able to obtain pork back fat from a local amish farmer's market. I cut it up, but then took a look at your photo above. Mine has striations of meat mixed with the fat. See the ...
- Tue Oct 16, 2018 01:14
- Forum: Curing chambers and Related Equipment
- Topic: meat cabinet
- Replies: 33
- Views: 22004
- Sun Oct 14, 2018 16:17
- Forum: Curing chambers and Related Equipment
- Topic: meat cabinet
- Replies: 33
- Views: 22004
Thanks guys, I think John is spot on with his water balance calculations. I initially thought about cutting the floor between the freezer and fridge so that the ambient conditions within the freezer would match the curing chamber and allow the coils to melt between cooling cycles. This would not cha...
- Sun Oct 14, 2018 12:55
- Forum: Curing chambers and Related Equipment
- Topic: meat cabinet
- Replies: 33
- Views: 22004
That sounds right with the thermostat setting. I was hoping that maybe the freezer section would get above 32F during the non-run time so the coils would defrost. The heating pad does not go on at this time of year. I might try hooking it (or some heat tape) to the second temp. controller and puttin...
- Sat Oct 13, 2018 17:15
- Forum: Curing chambers and Related Equipment
- Topic: meat cabinet
- Replies: 33
- Views: 22004
Hey John, I am going to adjust the fridge thermostat to see if that helps. I had duct open wide but had thermostat set to "coldest". Maybe lowering that will do it. I have a second temp probe I just put in freezer. It is 16 deg. F. In there. - right now I am maintaining 55 Deg. F. Ambient has been 7...
- Fri Oct 12, 2018 17:58
- Forum: Curing chambers and Related Equipment
- Topic: meat cabinet
- Replies: 33
- Views: 22004
A meat cabinet issue
So, I have a top freezer/bottom refrigerator that is fairly new. I use an Inkbird temp controller to turn on the refrigerator to cool the bottom section and to turn on a heating pad to warm the bottom section. I have an Inkbird humidity controller to turn on an ultrasonic humidifier to raise and a p...
- Thu Sep 13, 2018 00:19
- Forum: Smoked pork products
- Topic: Taylor's Ham (aka Pork Roll)
- Replies: 54
- Views: 128392
- Wed Sep 12, 2018 21:46
- Forum: Smoked pork products
- Topic: Taylor's Ham (aka Pork Roll)
- Replies: 54
- Views: 128392
Thanks for the reply! I followed your advise and used the full meat weight to calculate the salt. We made 24 lbs., plenty for the freezer. I fermented for 18 hours, cold smoked for 7 hours and then sous vide to 152 IT. The fibrous casings split in the water bath and I lost a bit of fat. The test pat...
- Fri Sep 07, 2018 20:38
- Forum: Smoked pork products
- Topic: Taylor's Ham (aka Pork Roll)
- Replies: 54
- Views: 128392
Bob K, I am going to try your tweaked version of the recipe early next week since I want to use the culture to get the tang. All of the ingredient percentages are based on the pork fraction, not just the salt percentage where you have that written, since the bacon is already cured...correct? Have yo...
- Mon Feb 12, 2018 23:59
- Forum: Hardware
- Topic: Climate Control Solution for Curing Room
- Replies: 7
- Views: 4978
he only issue with it is the tank is only 7 litres and I would have to continuously refill it. Any suggestion on getting around that? You could also use something like this: https://www.amazon.com/gp/product/B0077RAUTA/ref=oh_aui_detailpage_o03_s02?ie=UTF8&psc=1 It is a float controlled valve that ...
- Tue Jan 16, 2018 00:27
- Forum: Dry Cured Meats and Sausages
- Topic: Is this mold ok?
- Replies: 15
- Views: 11114
Wow! Thanks for the speedy replies. The tandem peppercorn response is relieving. It did not occur to me that I would need to adjust the dextrose. In The Art of Making Fermented Sausage, the ideal is between .1 and .3 % sugar for slow fermented sausage. I didn't think this would change just because I...
- Mon Jan 15, 2018 23:22
- Forum: Dry Cured Meats and Sausages
- Topic: Is this mold ok?
- Replies: 15
- Views: 11114
How about these spots?
These spots appeared halfway through the 48 hour fermentation period of Stanley Marianski's Soppresetta recipe. I used T-SPX even though no culture is called for in his recipe. Fermented at 68 F and 80-90% humidity. Mold 600 was applied midway and is now starting to grow. Spots are below the casing ...