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Recent content by KevinsMeats

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  1. KevinsMeats

    Coppa

    I am doing two Coppa's in my chamber one got green mold, I threw out, the other is fine. I salted them in the same way. Wondering why one would get green mold and the other not? Pic for reference the black pepper has the green mold.
  2. KevinsMeats

    Finished my first cure in my chamber

    I used fresh fennel seed and fresh black pepper as well as sea salt. I did toast everything. I used a mortal and pastel to grind them down. I'm not sure the percent of fennel I used but I would say give or take less than one percent.
  3. KevinsMeats

    Finished my first cure in my chamber

    Just finished my first cure in my chamber, Salami Finocchiona. The taste is a little bland definitely could use more spices and fennel as well as salt. Used Brian Polcyn recipe from Salumi but only did a half recipe. It took 57 days to cure. The salami has a nice pork flavor. At least it is...
  4. KevinsMeats

    Dry Aging a Waguy Prime Rib.

    Do I need to wrap it in anything?
  5. KevinsMeats

    Dry Aging a Waguy Prime Rib.

    Wondering what temperature do you dry age beet at? and what should the humidity be at?
  6. KevinsMeats

    Sunday Chuck and someTiger baseball

    Looks Great! Go Tigers! from metro Detroit here. Happy Cooking!
  7. KevinsMeats

    Salt curing hams (prosciutto )

    What was your Humidity after the first few months? I keep my chamber at 70% would that work?
  8. KevinsMeats

    Salt curing hams (prosciutto )

    Where do you get the netting? About to do one?
  9. KevinsMeats

    Air Flow Question (Photo included)

    So with a fan say about 2-3 inch big should the fan run 24/7 then or should i put it on a timer? I will definitely be buy a new smaller fan with your advice
  10. KevinsMeats

    Air Flow Question (Photo included)

    I have a fan running 24/7 in my chamber. I am curing for the first time in my chamber some salami. My first question is will the fan running 24/7 cause case hardening if so how often should I switch the fan off 12 hours? 8 hours? every other day? if so I will buy a timer switch. my chamber runs...
  11. KevinsMeats

    First time cure in my chamber

    Yes i do use mold 600. Should i still bring my Humidity down?
  12. KevinsMeats

    First time cure in my chamber

    I am curing Fennel Salami and wondering the best way to prevent bad mold growth and case hardening? My chamber is in the basement and runs about 51 to 55 F. and Humidity at about 65 to 80%. I have a humidifier in there as well as a fan and gauges in the chamber as well, Just want my first...
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