Search found 24 matches

by IFB
Mon Oct 19, 2015 22:30
Forum: Other products
Topic: Beer!
Replies: 3
Views: 5425

Does any one of you guys also brew your own beer to go with your awesome sausages? I recently got this urge to make my own beer. So far I brewed two, Centennial Blonde, an American ale, and a clone of Leffe Brune, my favorite Belgian Dubbel ale. Both are out of this world good. After trying them, ju...
by IFB
Mon Oct 19, 2015 22:07
Forum: Curing chambers and Related Equipment
Topic: My upgraded dual controller curing chamber
Replies: 19
Views: 21309

Looking good, Bob. Initially I had my dehumidifier on the inside. Why? Here is my sopressata from made in the old fridge, I think this was in the second batch I made in that fridge. A little bit of case hardening, but did not affect how the sausage dried inside. Was very happy with the results. http...
by IFB
Mon Oct 19, 2015 19:52
Forum: Curing chambers and Related Equipment
Topic: My upgraded dual controller curing chamber
Replies: 19
Views: 21309

What % of relative humidity are you guys targeting? Mine stays at 80-85 %, usually closer to 85 and I rarely have case hardening on chubs up to 65mm the 76mm 3" still have a bit of a dry rim though. Chris - the Auburn sensor really spikes if you open the door when it is warm and humid out and takes...
by IFB
Mon Oct 19, 2015 19:28
Forum: Curing chambers and Related Equipment
Topic: My upgraded dual controller curing chamber
Replies: 19
Views: 21309

Definitely a good idea IFB and it's great to not to have the case hardening issues. That is something that I am am having issues with. I also bought the Auberins dual controller to replace the old one and tried running it in my converted all-fridge. It's supposed to have a good quality sensor toler...
by IFB
Mon Oct 19, 2015 16:36
Forum: Curing chambers and Related Equipment
Topic: My upgraded dual controller curing chamber
Replies: 19
Views: 21309

Looks good IFB! Must be tricky to keep in sync with a +/- 3 % range. How often do you calibrate them. Or do you change the offset so that they read the same? Thanks Bob. I don't calibrate them. I did initially, but once in the field (the curing chamber) they start reading slightly differently. I th...
by IFB
Mon Oct 19, 2015 01:09
Forum: Curing chambers and Related Equipment
Topic: My upgraded dual controller curing chamber
Replies: 19
Views: 21309

My upgraded dual controller curing chamber

A few months ago I was forced to make an upgrade to my curing chamber to fight high humidity problem. Basically ended up adding a second controller and a peltier dehumidifier. I am now able to control humidity within a very tight range. Say, 75% to 78%. When RH drops below 75%, the humidifier kicks ...
by IFB
Fri May 15, 2015 17:19
Forum: Dry Cured Meats and Sausages
Topic: Salt amount
Replies: 12
Views: 12114

IFB- I don't think there is ever a way to completely eliminate the risk of pathogenic bacteria entering what we eat. However we certainly can minimise the risk by following the guidelines of the USDA and other trusted sources. Common sense, a rare commodity these days is also of value. As a newbie ...
by IFB
Fri May 15, 2015 14:26
Forum: Dry Cured Meats and Sausages
Topic: Salt amount
Replies: 12
Views: 12114

Bob, As a newbie you tend question almost everything. My biggest challenge was/still is significant inconsistencies introduced even by the same author. E.g. Ruhlman offers two soppressata recipes, both use FRM52 fast acting starter culture, yet in one the total salt content is 1.88% http://ruhlman.c...
by IFB
Thu May 14, 2015 20:16
Forum: Dry Cured Meats and Sausages
Topic: Salt amount
Replies: 12
Views: 12114

It depends

Hi all, I am new here, and I've only been curing sausages for a couple of years now. But I hope you don't mind my 2 cents on the topic. Initially I struggled with how much salt to use. One the one hand I loved M. Ruhlman's Soppressata recipe in his Charcuterie book which uses, IIRC, 1.7% salt (there...