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Recent content by Robert S. Julian Sr.

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  1. R

    Is there a substitute for corn syrup solids

    It is amazing,how much information is available here. I have been buying the sausage maker summer sausage mixes for years, my book by Rytek, is a revised edition. On page 285, has the smoked venison summer sausage recipe. I normally use the premixed seasonings from sausage maker.com. I am short...
  2. R

    Having trouble lowering the humitity in my dry cure chamber

    Holly, your chamber look real good very similar to the one I made ecepte I dropped extension cords down the inside vice installing outlet boxes. Update on the batches of 50 lbs of pepperoni and salami I made. I still can't taste the difference between the two of them. I gave some away and been...
  3. R

    Having trouble lowering the humitity in my dry cure chamber

    Update! All the salamis and pepperoni have been removed from the curing chamber. I am not able to tell what is the pepperoni or the salami, (taste the same to me) lesson learned, weghw and tag each stick. I will in the future hang individual sticks of sausages (so I will have good air flow). Now...
  4. R

    Having trouble lowering the humitity in my dry cure chamber

    Thank you for this knowledge, however it's to late to be done now. They are differently smaller than the were when they went in. Lessons learned, tag and weigh the sausages; only do 50 lbs batches
  5. R

    Having trouble lowering the humitity in my dry cure chamber

    I am on day 16 of the 21 days, the instructions said it will take to complete the dry curing of the salami and pepperoni. Being I have 100 lbs of meat hanging (well when it went into the chamber. How do I determine if it is done?
  6. R

    Having trouble lowering the humitity in my dry cure chamber

    The "do not use a fan" cane from the forum, it may have been referring to an exhaust fan cut into the cabinet. I do have a fan moving the air very slowly inside the chamber. Years ago I was making trips to western Maryland, to deer hunt (mid 70s). that is where I was introduced to making...
  7. R

    Having trouble lowering the humitity in my dry cure chamber

    Thank you, I am printing this out and saving it in my copy of "the Art of Making Fermented Sausages". I raised the upper limit of the cooling cycle to 50 vice 45 degrees F. I set the lower limit to 45 where it was 40. The Sausagemaker.com is where I get my spices/kits from clearly state 40-50...
  8. R

    Having trouble lowering the humitity in my dry cure chamber

    Yes I put one in on day 3. I have one other reply that recommend against the fan ( or maybe it was as used for an exaust
  9. R

    Having trouble lowering the humitity in my dry cure chamber

    The directions on both mixes fom sausage maker say to keep the temperature between 40-50 degrees and the humidity between 70-80 percent. This is my first batch 50 lbs of salami and 50 lbs of pepperoni. I stufgst the meat into 35-38 mm hog casings. I am on day 10 of the 21 day cycle. From your...
  10. R

    Having trouble lowering the humitity in my dry cure chamber

    I have to ask, what does case hardening fell like, thee casing are not wet (I assume that's good). The sausages are plyable. (rubberey) more words that indicate they are misspelled. Another concern I have. I have 3 humidity measuring devices. placing the probes within an inch of each other I...
  11. R

    Having trouble lowering the humitity in my dry cure chamber

    I set a small fan on the bottom of the chamber blowing towards the door it should indirectly circulate the air.
  12. R

    Having trouble lowering the humitity in my dry cure chamber

    Thank you for your reply. You hit it right on the nose. I put too much meat in in the future I will limit the amount to 50lbs. Things are presently looking good (day 8). With 4 humidity monitors: readings below the hanging sausages 70 percent; three on the shelf above them reading, 77, 78 and...
  13. R

    How lower the humity in myhome made dry cure chamber

    Thank you for the feedback back. I now have two additional humidity gauges. One under the hanging sausages, (it reads 70 percent humidity and temp of 45 deg F.) Second one above the sausages ( humidity only 88) the two on my controllers are located about 8 inched down from the tops of the...
  14. R

    How lower the humity in myhome made dry cure chamber

    Thank you for the imput. The small dehumidifier did not bring the humidity down. I will rig up a light bulb in a can and try it. As far as if the drink cooler having a defrost cycle. I don't know for sure but there is a tray under the unit that I have dumped one so far. The are a couple of...
  15. R

    Having trouble lowering the humitity in my dry cure chamber

    I have made a curing chamber out of a soda display refrigerator (with glass door). I now have a humidifier set up to come on if the humidity gets below 70% (hasn't dropped low enough to come on). I just put a mini dehumidifier in the cabinet controlled to come on when the humidity is above 75%...
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