Ok, now I've got a properly sized chamber
Ok, now I've got a properly sized chamber
Found a Frostless Kenmore on Craigslist for $50 last weekend. Got a friend to help me move it, and now I've got it set up in the shed and running to see how the numbers end up hovering. Took forever to start cooling, but it's on the way down now. *whew*
That should hold the humidifier/dehumidifier and still give room for meat! Also, it appears this one does not have the refrigerant lines running through the freezer body, so I should be able to drill holes without worry.
That should hold the humidifier/dehumidifier and still give room for meat! Also, it appears this one does not have the refrigerant lines running through the freezer body, so I should be able to drill holes without worry.
I can't feel any warm spots on the sides, which usually happens when they run through the cabinet. Also, when I had it on its back in the truck, the coils were located on the bottom.
Biggest problem I have now is that it appears it has a new gasket on it, but it doesn't fit well. There's a gap in the seal on the handle side. We'll see how it goes.
Biggest problem I have now is that it appears it has a new gasket on it, but it doesn't fit well. There's a gap in the seal on the handle side. We'll see how it goes.
Be very very careful! Nothing more sickening than hearing that ssssssss...... the moment you drill into the line. Sadly I speak from experience.
I finally finished my new chamber and avoided drilling any holes in the sides or roof. Drilled through the back, the floor and the door. Will post pictures soon.
I finally finished my new chamber and avoided drilling any holes in the sides or roof. Drilled through the back, the floor and the door. Will post pictures soon.
- Butterbean
- Moderator
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- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
So I've let it run for a day or so and it seems pretty stable. I have the dehumidifier in there, haven't but the humidifier in as they seem to fight each other. When the freezer kicks on, it drops the humidity as a result of the coid coil. I think I will run it with just the dehumidifier at first. The meat will likely supply the humidity needed. We'll see how it goes.
I think the first attempt will be lonzino. Seems pretty straight forward, and I've got everything I need...except some good suggestions for recipes!
Anyone?
I think the first attempt will be lonzino. Seems pretty straight forward, and I've got everything I need...except some good suggestions for recipes!
Anyone?
Orange Lonzino is always a favorite. Chris's recipe is even better with a little heat!
http://www.wedlinydomowe.pl/en/viewtopi ... o&start=15
Or make up your own. Just add correct amounts salt and cure and make up your own spice blend.
Here is another to give an example....the salt could be cut back to 2.5%
http://curedmeats.blogspot.com/2008/06/lonzino.html
http://www.wedlinydomowe.pl/en/viewtopi ... o&start=15
Or make up your own. Just add correct amounts salt and cure and make up your own spice blend.
Here is another to give an example....the salt could be cut back to 2.5%
http://curedmeats.blogspot.com/2008/06/lonzino.html
The best casings to use are bungs. Pasted sheets also work well. The collagen don't shrink as well and can leave air pockets. Middles are too small for loins.
Butcher& Packer have good quality ones..... and at less than half the cost as TSM, One bung or cap will fit a whole 10-12 lb loin or you can cut the loin and casing in half and make 2.
http://www.butcher-packer.com/index.php ... cts_id=301
They also carry different sizes
Butcher& Packer have good quality ones..... and at less than half the cost as TSM, One bung or cap will fit a whole 10-12 lb loin or you can cut the loin and casing in half and make 2.
http://www.butcher-packer.com/index.php ... cts_id=301
They also carry different sizes
Either one will work with a 10 lb loin. I get the 5+ as they are also longer. Here is one I cut into yesterday. 6 months and a 52% weight loss. It was worth the wait!
Notice how the casing shrinks with the meat, and peels right off.
Recipe used:
2.5 Salt
.5 Cure #2
.25 Sugar
.8 Pepper
.6 Paprica
.15 Garlic Powder
.2 Cayenne
Wonderful taste!
Notice how the casing shrinks with the meat, and peels right off.
Recipe used:
2.5 Salt
.5 Cure #2
.25 Sugar
.8 Pepper
.6 Paprica
.15 Garlic Powder
.2 Cayenne
Wonderful taste!
The 0.25% is the maximum ingoing amount of nitrite (156ppm) allowed for a commuted sausage. For some reason it has become the standard in many recipes including dry cured whole muscles.
For dry cured whole muscle you are allowed 625 ppm nitrite and 2125 ppm nitrate.
The .5% of cure #2 equates to 312.5 ppm nitrite and 212.5 nitrate, half the maximum amount of nitite, if the cure #2 you use contains 6% nitrite and 4% nitrate ( this varies by supplier).
Confusing, YUP, that's why the .25% is used.
P.S.
The cure #2 from B&P is white not pink.
There are different formulas available in the US sold as Cure #2.
6.25% nitrite and 1% nitrate. (SausageMaker)
5.67% nitrite and 3.63% nitrate. (Butcher & Packer)
6.25% nitrite and 4% nitrate. (Allied Kenco)
For dry cured whole muscle you are allowed 625 ppm nitrite and 2125 ppm nitrate.
The .5% of cure #2 equates to 312.5 ppm nitrite and 212.5 nitrate, half the maximum amount of nitite, if the cure #2 you use contains 6% nitrite and 4% nitrate ( this varies by supplier).
Confusing, YUP, that's why the .25% is used.
P.S.
The cure #2 from B&P is white not pink.
There are different formulas available in the US sold as Cure #2.
6.25% nitrite and 1% nitrate. (SausageMaker)
5.67% nitrite and 3.63% nitrate. (Butcher & Packer)
6.25% nitrite and 4% nitrate. (Allied Kenco)