Search found 138 matches

by Sleebus
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...
by Sleebus
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...
by Sleebus
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...
by Sleebus
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...
by Sleebus
Thu Jun 15, 2017 16:59
Forum: Dry Cured Meats and Sausages
Topic: Starting first Lonzino tonight
Replies: 34
Views: 17807

Thanks!

Ok, I'll bump it down to 54°...and I'll do my best to not obsess about the weight. :grin:
by Sleebus
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 ...
by Sleebus
Sun May 07, 2017 21:49
Forum: Sausages
Topic: No name kiełbasa
Replies: 3
Views: 3576

Mmmm! That looks delicious. I've yet to do a pre-cured, multi-grade, multi-grind sausage, but I can see how it would be great. I've been doing more whole muscle hams lately, no sausage, but we're going to need to restock the breakfast sausage supply soon.
by Sleebus
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...
by Sleebus
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...
by Sleebus
Tue May 02, 2017 21:09
Forum: Curing chambers and Related Equipment
Topic: CHEAP WiFi chamber controller
Replies: 11
Views: 8410

I just checked with the seller and be aware that the temp/humidity sensor is ordered separately. I think it stll comes out to $12 or so
by Sleebus
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...
by Sleebus
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...
by Sleebus
Tue May 02, 2017 12:51
Forum: Microbiology of meat and products
Topic: Nitrite/Nitrate discussion
Replies: 6
Views: 5325

Ah man. Always seems to be some exception somewhere. Ok. I'm gonna have to set down one evening and read the dang book. I appreciate your patience with my questions. :grin:
by Sleebus
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 ...
by Sleebus
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...