My adventures in starting dry curing

Discussion in 'Curing' started by c farmer, Sep 29, 2016.

  1. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    First off sorry for the long post but bear with me.  I started this about 2 months ago after researching for around 2 years,  a few people from the forum have been very helpful in answering questions and still are.

    I got a old fridge from my parents outside garage.  Yea, its looking rough.   Its very old.   Has steel interior.


    I washed the inside with soap and then with bleach 2 times.


    I got this temp controller from e bay for 50 bucks.


    Got a cheap humidifer and dehumidifier.    Not any pics of them.

    I needed a fermention chamber.   Found a greenhouse at Home Depot.   


    Heres the ugly couple together.


    More to come.   Gotta put my son to bed.

    .
     
    smokin jay likes this.
  2. uzikaduzi

    uzikaduzi Meat Mopper

    Following
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Cool! I have all the control stuff, but still need the fridge!
     
  4. smoking4fun

    smoking4fun Smoke Blower

    Can't wait to see how this turns out...
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I wanted to try pepperoni and coppa. Got the coppa curing first.



    While it was curing I started pepperoni.

    Meat mixed up.



    Stuffed the next day.

    Had a big blow out on this big natural casing.



    Applied a bandage.



    Stuffed the rest in to sheep casings.



    Into the fermentation chamber for 72 hours.



    Then in the chamber.



    After the blowout one firmed up I removed the bandaid.



    The sheep casing ones only took 12 days to hit the stiffness I wanted. Here is the tags.



    Some sliced pics.





    Rinsed the coppas off and stuffed them in beef bung. Tried my best at tying then netted the last one.







    Into the chamber with the big pepperoni.



    Sprayed them with mold. Got some nice mold growth so far.









    These mold pics were from tonight, 2 weeks in. The coppas have lost about 20 % already. I think they are loosing excessive moiture and the loss will slow down, at least I hope.

    Temps are low to mid 50's and humidity is low to mid 70's

    All questions, comments welcome. This is my first go at this.
     
    waterinholebrew and bearcarver like this.
  6. uzikaduzi

    uzikaduzi Meat Mopper

    What's temp and humidity ? I want to do this so much, but I'm scared of case hardening and of my wife flipping out about buying more stuff for hobbies... I just spent too much on gun parts :-(
     
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Although it's ugly, I got the fridge free.
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Temps, low to mid 50's. Humidity low to mid 70's. I am running a dehumidifier, that is moving a little air. No case hardening so far.

    I finally just jumped into it.
     
    Last edited: Sep 29, 2016
  9. uzikaduzi

    uzikaduzi Meat Mopper

    Super excited to see how the Copa turns out
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Your not the only one. I have some bressola curing now. Goimg in the chamber in 2 weeks.
     
    uzikaduzi likes this.
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    GHreat start. Curing coppa and prosciutto is on my list, just pretty far down looking at my Wifes copy...JJ
     
  12. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Strong start!

    Nice setup. Good idea with the ferm chamber.

    Pepperoni looks awesome. How does it taste?

    20% in 2 weeks seems a bit fast for coppa. Why don't you crank up the humidity? 80%+ will slow down the drying.

    I bet you have a million products in mind to dry cure.
     
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Would love to just make some pepperoni!

    Looking forward to seeing how yours comes out.

    Al
     
  14. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    That's impossible. Once you get your feet wet you want to swim in the deep water.
     
  15. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Being my first shot, I want to stick with the right humidity levels for now.   Sunday is another weigh day.    See how much more it lost.
     
  16. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Try UMAi bags if you want to try pepperoni.
     
  17. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That's looking great!  The pepperoni sticks looked really nice.

    Love the greenhouse ferm chamber idea!  I've walked past those on several occassions and didn't even consider it for something like this.

    In for the rest!
     
  18. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Adam that looks great so far, nice save with the plastic wrap

    Richie 
     
  19. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    That looks awesome Adam.

    I am right behind you with a build of my own. I have all the equipment, next step is to install and get it dialed in.

    I think I am going to try Sopressata on my first go around.

    When I first looked at your Coppa stuffed in the beef bung I scrolled down and thought, hmm, wonder why he took the beef bung off? Now I realize the beef bung gets dried and changes color, its like see through after some curing time yes?

    Well, you can tell how much I know about it! [​IMG]

    Your project and meat looks delicious, looking forward to some money shots!
     
  20. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks.   It has plenty of racks and is plastic.   We all know how plastic raises the temp and humidity which is what you want.
    Thanks Richie.
    Thanks.   Yes the bung gets transparent.  Took like 3 days.   

    I am hoping for money shots if I dont screw it up.   
     

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