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  1. backcountrylivn

    Simple Homemade Curing Chamber

    Recieved my mondostart cultures friday.....hard to see,but the best before dates are nov/2017 on all packages Contacted the company,they regrettfully told me they are discontinuing the product,for me to dispose of the cultures i just recieved,and they are refunding me in full,plus 10% discount...
  2. backcountrylivn

    Bacteria Cultures

    Thanks Dave.I actually have the art of fermenting sausages,its a great book.Really detailed.
  3. backcountrylivn

    Simple Homemade Curing Chamber

    First inner round @37% weight loss.Removed all mold with scrubbrush,wasnt taking any chances.Flavour and texture fantastic
  4. backcountrylivn

    Bacteria Cultures

    Dave,i just learned bactoferm products have a shelf life of 14days/6 months in freezer.
  5. backcountrylivn

    Simple Homemade Curing Chamber

    A few pieces of smaller inner rounds of beef are at 35% loss in pretty much a month.The larger pieces of pork have a long ways to go yet.Still waiting on bactoferm 600,getting quite a bit of white/green mold.
  6. backcountrylivn

    Bacteria Cultures

    Thanks for the reply.I will look into butcher packer,may not be as long a distance to ship.Shipping from alberta to nova scotia is 9-10 days @ roughly 45$ for around 100-150 grams of culturecrazy but i need it!Just hope the cultures are still ok when i recieve them.
  7. backcountrylivn

    Bacteria Cultures

    Sorry Dave,thought i had that i profile.Im in Nova Scotia.
  8. backcountrylivn

    Bacteria Cultures

    Looking for some info if anyone can help with this.I am no longer able to order cultures from the place i did before.So i recently ordered some from alberta,but it wont be here till nov 28ish.The company told me they ship them in insulated envolopes,with frozen gel packs......but i am concerned...
  9. backcountrylivn

    Simple Homemade Curing Chamber

    Lol the aroma is pretty intense already,mold has a unique smell,but a good oneGetting some green mixed with the white,letting it go for now.
  10. backcountrylivn

    Simple Homemade Curing Chamber

    I removed the chessecloth from the pork,was retaining too much moisture,had some black fuzzy on a couple.Not sure why,but the beef seems to be gathering a lot more mold than the pork,perhaps has more moisture?Temps down to 50 humidity 75-80.Going to re weigh this week:)
  11. backcountrylivn

    Simple Homemade Curing Chamber

    Thanks for the compliments Dave and the info.As i mentioned before we always sprayed the meats/sausage with 600 bactoferm so we didnt notice any natural mold.Some beautiful pieces of pork there makes me drool!!!I can get to 50 easily now as the temps dropped below 30 last few days.Cold air...
  12. backcountrylivn

    Simple Homemade Curing Chamber

    Thanks for the reply cfarmer.So u think i should leave the natural mold?These havent been sprayed with 600.Adding a small computer fan to try to get humidity down,such a small space that the humidifier rarely even comes on,have set for 70.
  13. backcountrylivn

    Simple Homemade Curing Chamber

  14. backcountrylivn

    Simple Homemade Curing Chamber

  15. backcountrylivn

    Simple Homemade Curing Chamber

  16. backcountrylivn

    Simple Homemade Curing Chamber

    Ok folks lookin for some advice!Meats been in for 9days now,getting some mold action,my bactoferm has yet to arrive so this is all natural.Should it be wiped clean?or leave it go?Usually the meat is dipped in bacto 600 before hanging so this is new to me.Any suggestions would be greatly...
  17. backcountrylivn

    Simple Homemade Curing Chamber

    Thought i would share a little project i put together.Its just a 3x3x4’ box,insulated with a small cool mist humidifier,and a couple of 100watt lite bulbs for heat.I ran an insulated 2” flex hose from the window into back of unit for cool fresh air intake,which is then exhausted out thhe top via...
  18. backcountrylivn

    Spanish chorizo

    Just priced some of these kits!!Expensive!! Gotta be a way to make something similar!Its a bag with holes in it lol
  19. backcountrylivn

    Spanish chorizo

    Lookin good so far.Like to see the finished product too:)Should be ok between 70-80 for ur ferment.Heard a lot about the umai stuff,pretty cool.Assuming u bought a kit?with ingredients and spx,etc?
  20. backcountrylivn

    SMF Cookbook

    I think this is a great idea,would save some a lot of time who are interested in smoking/cooking.....rather than trying to search for certain content throughout the site.Sounds like u are tryin to help others out in ur works,soon as info hits the web everyone and theredog can view...
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