Recent content by 4EvrDude

My buddy Mark and I made a press too. Somewhat different than yours. We used 3/4” birch A/B plywood and 1/4” polycarbonate plastic on bottom butted to birch plywood 1” x 2” for easy clean-up. It presses to 11/16”. We put 16 1/4” x 3” bolts ( two in each corner)with counter sunk nuts on bottom ...

Great! Our environment is a lot like yours and our unit is up and running thanks to your advice.Now we are looking for a good Salumi recipe that us newbies can try.

I think I understand. You inoculate before fermentation. Next comes the drying stage??? Btw, we completed our chamber based on your tutorial. Everything is working. Now we just have to find a Salumi recipe as a beta test.

You betcha!!! Now I have figure out a starting point. Namely what salumi to make. And understand what starting culture I need, casings as well as any netting. Moreovercwhat spray to use to get that white color. Thoughts???

Ok, I got it. I think our DIY built out may turn out to be the easy part....making product should be a real challenge. Gotta get my newbie head wrapped around that. Thanks again!!!

Thanks. I understand your curing explanation as the first step. My question is if you have product in the drying/aging chamber that has already been fermented and/or inoculated, how can you add new product that requires fermentation at higher temps and RH? It seems to me that you would have to...

Hi again Holly, I am confused about circulating air in the drying/aging chamber. some say open the door periodically. Others say buy a computer fan and a dryer vent for input/output. And still others buy a regulator for the fan, and some use a deflector in combination. And then there are those...

Thanks!!!

DaveOmak, my neighbor and I are building our own Drying and Curing Chamber. We’re in Manson. We may have to draw on your expertise....:-) ??? One question I have is do you need a separate fermentation chamber? How do you introduce new product? What happens when you already have a lot of...

Thanks‍!!!

Thanks Holly. My neighbor Mark and I will be starting our conversion of a relatively new commercial refrigerator that my daughter used at the medical clinic where she worked to store vaccines. I am grateful for your article and will forward it to Mark who is a retired commercial electrician...

This was a fabulous post. I can hardly wait to get started. I have one question though as a newbie. Every recipe I have seen requires an initial fermentation phase at a particular temperature and relative humidity. How is this accomplished when your curing chamber is full of product that you’ve...

Looks good, but how long do you brine and set out in fridge for pellicle??? Thanks!!!