Search found 573 matches

by LOUSANTELLO
Sat Jan 23, 2016 13:55
Forum: Dry Cured Meats and Sausages
Topic: Italian sausage questions
Replies: 131
Views: 59459

Who makes a 24 event timer to turn this on for 5 minutes every hour?
by LOUSANTELLO
Sat Jan 23, 2016 06:47
Forum: Dry Cured Meats and Sausages
Topic: Italian sausage questions
Replies: 131
Views: 59459

Easy enough. i will put an intake vent on the bottom and an exhaust fan on top. The cool thing about this setup is I can always flip the fan around and slide it in the other slot or visa versa. The channles were made the same dimension, so anything can slide into each slot
by LOUSANTELLO
Sat Jan 23, 2016 06:32
Forum: Dry Cured Meats and Sausages
Topic: Italian sausage questions
Replies: 131
Views: 59459

Im lost. Are you suggesting 2 fans? An intake fan on top and exhaust fan on bottom? Or are you suggestion an intake on the top and an open vent on the bottom? Or are you suggestion a vent on the top and an exhaust fan on the bottom?
by LOUSANTELLO
Sat Jan 23, 2016 05:52
Forum: Dry Cured Meats and Sausages
Topic: Italian sausage questions
Replies: 131
Views: 59459

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Day 8
by LOUSANTELLO
Sat Jan 23, 2016 05:50
Forum: Dry Cured Meats and Sausages
Topic: Italian sausage questions
Replies: 131
Views: 59459

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by LOUSANTELLO
Sat Jan 23, 2016 05:49
Forum: Dry Cured Meats and Sausages
Topic: Italian sausage questions
Replies: 131
Views: 59459

Well, I decided to take everyone's advice and I'm convinced I need to circulate the stale air. I thought about how I wanted to do this and make the refrigerator a normal "can of pop" unit when the swimming pool opens, so here's what I decided to do. I created 2 j-tracks. Tommorrow, within the j-trac...
by LOUSANTELLO
Fri Jan 22, 2016 00:15
Forum: Dry Cured Meats and Sausages
Topic: Italian sausage questions
Replies: 131
Views: 59459

redzed, If I decide that I would prefer not to vent the unit, How many times per day do you think I need to transfer the stale air? The unit was not intended to be a full-time curing chamber. It's also used as my "drink" refrigerator during swimming pool season.
by LOUSANTELLO
Thu Jan 21, 2016 13:31
Forum: Dry Cured Meats and Sausages
Topic: Italian sausage questions
Replies: 131
Views: 59459

I ran a small fan on them last night for about 15 minutes. Just enough to watch all the tags flutter. This morning, I ran a small fan again for about 10 minutes with the door open. When I do this, the temperature of course rises, but the temp doesn't increase more than 58-59. I would imagine that's ...
by LOUSANTELLO
Thu Jan 21, 2016 12:31
Forum: Dry Cured Meats and Sausages
Topic: Italian sausage questions
Replies: 131
Views: 59459

I was trying to avoid cutting in vent fans. Can I locate fans within the unit to circulate without venting new air in? If not, can i open the unit up and run a fan for 5-10 minutes at a time with the door open? If so, how often?
by LOUSANTELLO
Thu Jan 21, 2016 02:59
Forum: Dry Cured Meats and Sausages
Topic: Orange-fennel
Replies: 11
Views: 6001

Take it from redzed. Don't toss them. I was sitting at 1% salt and I decided to toss them. I bet I could've been eating them by now. I just talked to a bunch of old geezers that still don't use cure. Salt only, no cultures. They make 400-500 pounds per year. They use 2% salt. Their curing time takes...
by LOUSANTELLO
Thu Jan 21, 2016 02:37
Forum: Dry Cured Meats and Sausages
Topic: Italian sausage questions
Replies: 131
Views: 59459

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by LOUSANTELLO
Thu Jan 21, 2016 02:34
Forum: Dry Cured Meats and Sausages
Topic: Italian sausage questions
Replies: 131
Views: 59459

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by LOUSANTELLO
Thu Jan 21, 2016 02:24
Forum: Dry Cured Meats and Sausages
Topic: Italian sausage questions
Replies: 131
Views: 59459

No panic here. It can't be half as bad as last time. I just didn't understand whether the tackiness feel on the casings is normal. I did notice that I want to start decreasing the humidity into the high 70's. I now unplugged the humidifier because the sensor is so sensitive that anytime I open the u...
by LOUSANTELLO
Wed Jan 20, 2016 05:30
Forum: Dry Cured Meats and Sausages
Topic: Italian sausage questions
Replies: 131
Views: 59459

I noticed the bottom row especially has a very tacky feel on the outside of the casings. Almost kind of lardy feeling. I flipped the top and bottom rows this morning. I also think they are more mushy in the last 3-4 days than they were at 26 hours of fermentation. Ph is still under 5.0. Is this all ...
by LOUSANTELLO
Tue Jan 19, 2016 17:44
Forum: Curing chambers and Related Equipment
Topic: Dehumidifier
Replies: 8
Views: 11420

Yep. I went to Bed Bath and Beyond. They had the Eva Dry 1100's in stock. I bought one. I was at 84% before dehumidifying. I plugged this in and changed my settings on the Aubern. I am holding 78 right now. Seems to be working. Thanks