Recent content by smoke-it
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Curing Chamber Humidity Problem
I'm currently doing dry cured Hungarian and dry cured fermented Chorizo, yes using culture. I have been doing them in 23 mm casing and hanging in the basement where temp is 50-58 and humidity is 30%, they are ready in 2 wks and even better at 3 wks. I used the smaller casing as the humidity... -
Curing Chamber Humidity Problem
Dave and Wade thanks for the info. In my roll call profile I mentioned that I'm in Alberta Canada, we are at around 3500ft and avg RH is 25-30% here. Wade if I understand correctly you are saying to suck the air out rather than push it in, I believe you are saying that pushing the air is... -
Curing Chamber Humidity Problem
Hi there all, I just finished my curing chamber project and was so delighted. I followed the same basics as xtufuzzy using a upright 17cu ft freezer. Put a low volume fan 14 cu ft/min in the bottom and an exhaust port at the top barely moves the louvers on the dryer vent on the exhaust port... -
I'm new here, glad to be a member
Hi All, I'm new to the forum but not new to smoking and sausage making. I live in Alberta Canada. As an avid sportsman, I always seem to have some harvested item to make up. I have smoke cooked all kinds of store bought fare as well. I have primarily done jerky and sausage stick but...
