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Cold smoked dry cured chorizo. - Page 2

post #21 of 26
Thread Starter 

Here is a Spanish fideo i made using the chorizo. 

IMG_20120326_172418.jpg

post #22 of 26
Fideo!!! MMMmmmmm!!!!

Looks good!
post #23 of 26
Quote:
Originally Posted by bratrules View Post


 


Well the fan is a regular old computer fan i set it up with some extra parts i had left over from a stir plate i made. Its 12v hooked to a 6v power supply. and as for humidity well this mini fridge has a little freezer unit and since its always around 56-58 it never freezes so i just wrap a super clean towel around the freezer unit. that keeps my humidity around 72-83% all the time. i just keep the door i little open to get some good air flow. also make sure every thing is super clean i use star-san which is for brewing but it works wonders here also. And as for learning how to cure sausage i just learn by doing hours upon hours of reading online mostly also check your local library. oh also the temp control is a unit that is used for brewing there not that expensive. hope that help if you got anymore questions let me know. 

 


Thanks for the info.

 

I wonder if they make those fans in 110v so you don't have to use a power supply?  Can you use the thermostat that is on the fridge?  Will it not get warm enough?

 

Bobby

 

post #24 of 26
Thread Starter 


 

Quote:
Originally Posted by hdflame View Post


Thanks for the info.

 

I wonder if they make those fans in 110v so you don't have to use a power supply?  Can you use the thermostat that is on the fridge?  Will it not get warm enough?

 

Bobby

 


No the standard thermostat wont work you have to bypass it. its just to cold. am not sure about the fans with the power supply but 110v might be a little to much you just a small amount of air flow. but you can check out radio shack see what they got. 

 

post #25 of 26

Looks good! I like that improvising stuff, that's half the fun.

post #26 of 26

Man both the sausage and the curing chamber look top notch 

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