Search found 138 matches
- Fri Jun 30, 2017 15:22
- Forum: Dry Cured Meats and Sausages
- Topic: Starting first Lonzino tonight
- Replies: 34
- Views: 17807
If that fan is blowing directly up onto your product I would move it. You want some air movement but not a steady draft. It can cause the surface to dry too quickly. Sharp eyes, Bob! The fan in question is pointing down, and only runs when the controller calls for humidity. I found that this freeze...
- Tue Jun 27, 2017 19:57
- Forum: Dry Cured Meats and Sausages
- Topic: Starting first Lonzino tonight
- Replies: 34
- Views: 17807
So here's the progress so far. Right at about 20% weight loss, been in the chamber 13 days. There's quite a bit more mold on the back, I just flipped them around. Should have got a picture then. Definitely smelling good in there. Don't mind all the water bottles...I've put those in there to add ther...
- Sat Jun 24, 2017 16:01
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: How do you equalize a Lomo Embuchado w/o a chamber???
- Replies: 7
- Views: 6104
Yep, I know that. Always like to do different regional preparations just for variety. I just don't know what RH is appropriate during the 3 week drying phase at 68-72° F. I can't imagine it would be up around 80% as that would likely turn into a mess. If I let it run down to 50% where it normally wa...
- Sat Jun 24, 2017 06:26
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: How do you equalize a Lomo Embuchado w/o a chamber???
- Replies: 7
- Views: 6104
This one piques my interest because I'm always seeing pork loins on sale for cheap. So...step 7. Dry loins for 3 weeks at 68-72° F (20-22° C). Moisture removal and flavor development takes place at this stage. Temp is no problem. Seems a bit high, but doable. No mention of RH% though...any suggestio...
- Thu Jun 15, 2017 16:59
- Forum: Dry Cured Meats and Sausages
- Topic: Starting first Lonzino tonight
- Replies: 34
- Views: 17807
- Thu Jun 15, 2017 03:38
- Forum: Dry Cured Meats and Sausages
- Topic: Starting first Lonzino tonight
- Replies: 34
- Views: 17807
So I think I overshot the minimum cure by about a month and a half. :grin: So I set to stuffing these things in the bung today. I was wondering how bad it was going to smell, but was pleasantly surprised to find it having only the smell of sweet hay and pepsin. Didn't expect that after dealing with ...
- Sun May 07, 2017 21:49
- Forum: Sausages
- Topic: No name kiełbasa
- Replies: 3
- Views: 3576
- Sun May 07, 2017 15:11
- Forum: Hardware
- Topic: Which Vacuum Sealer is better?
- Replies: 8
- Views: 6872
After going through many external vacuum sealers I purchased a chamber machine and will never look back. With the MUCH lower cost of bags it gets used a lot more often. Ary is making a dual machine now that also can seal the long bags for whole loins, ribs ect. at just over what your budget is. May...
- Fri May 05, 2017 01:40
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Cinderblock smokehouse, now with reverse flow
- Replies: 1
- Views: 3576
Cinderblock smokehouse, now with reverse flow
Y'all may remember the cinderblock pit I built a week or so ago in another thread Well. I'm back with a new and improved version! Some quibbles with the last one: Firebox is too small, requiring frequent tending Small size makes it hard to load...gotta get down on your hands and knees Larger firebox...
- Tue May 02, 2017 21:09
- Forum: Curing chambers and Related Equipment
- Topic: CHEAP WiFi chamber controller
- Replies: 11
- Views: 8410
- Tue May 02, 2017 16:27
- Forum: Curing chambers and Related Equipment
- Topic: CHEAP WiFi chamber controller
- Replies: 11
- Views: 8410
Au Contraire'! Sonoff TH10 is a Sonoff version smart switch that can monitor and set temperature and humidity through the APP eWeLink. Just as the name indicated, the new version Sonoff TH device supports two power supply specifications: 10A. It supports preset a temperature and humidity range, when...
- Tue May 02, 2017 14:09
- Forum: Curing chambers and Related Equipment
- Topic: CHEAP WiFi chamber controller
- Replies: 11
- Views: 8410
CHEAP WiFi chamber controller
Have any of you seen this? http://www.ebay.com/itm/10A-16A-Sonoff-TH-Temperature-Humidity-Monitor-WiFi-Wireless-Smart-Home-Switch-/232095253968 Unbelievably low price. You can connect to it with your smart phone. I was looking for something to do remote monitoring of the chamber, since it's it's a w...
- Tue May 02, 2017 12:51
- Forum: Microbiology of meat and products
- Topic: Nitrite/Nitrate discussion
- Replies: 6
- Views: 5325
- Mon May 01, 2017 20:14
- Forum: Microbiology of meat and products
- Topic: Nitrite/Nitrate discussion
- Replies: 6
- Views: 5325
My confusion probably stems from Morton labeling on the back of the bag that states " for dry curing hams and bacon". Their "dry curing" is a dry rub. I was just using their terminology. TQ also contains .5% nitrate and the USDA does not permit nitrates in bacon, or even 156 ppm nitrite, 120 ppm is ...
- Mon May 01, 2017 16:09
- Forum: Microbiology of meat and products
- Topic: Nitrite/Nitrate discussion
- Replies: 6
- Views: 5325
While the 156 ppm seems to have become a standard for many recipes, it only applies to commuted meats in U.S. regulations. http://www.meatsandsausages.com/sausage-making/curing/nitrates Morton's seems to like it too. If you apply TQ at their suggested rate of 1/2 oz/lb meat, (with 0.5% nitrite) you...