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Curing chamber high humidity
I’d say it was average of 70 and temp of 60f -
Curing chamber high humidity
Cheese cloth because I had seen folks had used it and I didn’t have collagen. That said the more I read I’m thinking probably not the best idea. What’s your thoughts, should I remove it and let it dry just as is? -
Curing chamber high humidity
It’s a small dorm type. I said no freezer as I thought that meant frost free because there is no freezer in it. The cooling is passive through the back wall but I have noticed condensation there. There is not built in fan. -
Curing chamber high humidity
It’s a small /thin pancetta that’s new. Done two days ago and a piece of centerloin and some braesola. The last two are wrapped in cheese cloth and had hung outside in the open air for a week . The other is just the meat. The loin is 630 g. The braesola 860 and the pancetta was 800 g -
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Curing chamber high humidity
Hey all. Thanks for the help so far. So I decided to build a small curing chamber. Picked up a nice mini fridge and a wired in a temp and humidity controller. I’ve got the temperature dialed in to where I want. The humidity however keeps climbing into the high 90 and that’s with out a... -
Cleaning new curing chamber
This is the stuff to sanitize brewing equipment so it’s food safe and kills bacteria etc to stop wine and beer from becoming infected. -
Cleaning new curing chamber
I’ve seen some say they wipe down with vinegar and water. What about a no rinse sanitizer that you would use for sanitizing when home brewing? -
Black spots during cure
Yes. Anyone shipping to Canada is out of stock. I did find one semi local at 40 for 1 lb. may end up going with that. -
Scales
What do you guys use for scales? Do you have one that does everything or one for larger weights and one for smaller weights? A quick look on Amazon seems the ones that are accurate to .01g are 500g and lower. It would be convienient to have one that would weight the meat and the... -
Black spots during cure
Apparently they don’t ship to Canada. They have folks who redistribute and the shipping for any of the ones I’ve contacted is 25-30 dollars on top of the cost that’s marked up. So it’s a bit better but still steep. May end up going with one of them anyway. Gotta get it one way or another lol. -
Black spots during cure
Thanks. I’ll let it continue until Saturday that’s the 2weeks. I’ll give it a good going over and if it looks and smells ok I’ll go with it. If not I’ll toss it the. -
Black spots during cure
What’s tsm. A lot of places won’t ship to Canada or it’s 30-50 shipping. Or that’s what I’ve found so far. -
Black spots during cure
Slightly darker in that circled area but this whole part was slightly darker than the meat around it. I smelled it and it smells more spice and herbs than anything -
Black spots during cure
I don’t think it was spice. I didn’t take pics. I’ll take some of the meat I cut off. It didn’t really seem to smell but I’m a bit stuffed up. Under near the fat looked nice and white. I used cure 1 so I’ll have to cook this stuff. I’m trying to get cure 2 but having a hard time finding it... -
Black spots during cure
Hi. I’m trying this recipie https://ourdailybrine.com/how-to-make-rolled-pancetta-recipe/ I’m about 8 days in and I noticed two black spots about the size of a quarter. Not fuzzy but still black. I cut them off by “shaving under and around the spot with a sharp knife and it doesn’t look like... -
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New to curing looking for guidance
Do you have charts or references that I can take a look at or is it just an experience thing? I’d like to build up some reference and knowledge on it so I can try to ask more informed questions lol. Thanks. -
New to curing looking for guidance
It’s a fake prosciutto and a Bresaola I believe it’s 35 percent loss from the post cure weight?
