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  1. Meat curing cabinet

    Meat curing cabinet

    • mark66
    • Album
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  2. mark66

    Meat curing cabinet

    Started out as a frost free freezer about 12 yrs old. ($100.00) Craigs list Left everything as it was , just added Digital thermostat and Humidistat (which controls power to pig tail receptacle on the bottom of freezer.) Very simple and easy to convert. Now I have a Freezer/Refrigerator/Curing...
  3. As a meat Curing.jpg

    As a meat Curing.jpg

    • mark66
    • Media item
    • Comments: 0
    • Album: Meat curing cabinet
  4. As a Fridge.jpg

    As a Fridge.jpg

    • mark66
    • Media item
    • Comments: 0
    • Album: Meat curing cabinet
  5. As a Freezer.jpg

    As a Freezer.jpg

    • mark66
    • Media item
    • Comments: 0
    • Album: Meat curing cabinet
  6. 2014-08-19 11.21.26.jpg

    2014-08-19 11.21.26.jpg

    • mark66
    • Media item
    • Comments: 0
    • Album: Meat curing cabinet
  7. mark66

    Curing Freezer/refrigirator question

    I am using external digital temperature controller (STC 1000) and Humidity controller (WH8040) Temperature controller works great throughout any range from sub zero to 70s. Problem is humidity controller tells me that my internal humidity is at 46 right now and varies to upper 80s for few...
  8. mark66

    cabinet air flow

    If it's frost free freezer there is a fan inside.I just wired mine to run continuously.As far as heater inside I am using defrost heating element.
  9. mark66

    Pops6927's Wet Curing Brine

    "You can add any other flavorings you'd like, this is just the basic curing brine. 1 heaping tablespoon of cure is about 1 ounce.  The maximum concentration allowed safely is 3.84 ounces per 1 gallon of brine (24 lbs.per 100 gallons: 16 oz. x 24 = 384 ounces, 1/100th is 3.84 ounces).  You can...
  10. mark66

    Pops6927's Wet Curing Brine

    Is there a specific reason to use any sugars or sweeteners in brine?
  11. mark66

    Dried Beef (Cured & Smoked)

    Need little help Please! I am trying to do this beef and here is what I have;  #1 instacure  Kosher salt 5lb eye of round. I would like to do dry cure instead of wet. I been reading, and the more I read the more confused I get. Yes I do have Masterbuilt smoker Propane and electric. Thanks in...
  12. mark66

    Bacon safety?

    Wrong Forum? I cooked my bacon in smoker to 160F. How long can I keep it in a fridge vac-packed without freezing it? Thanks
  13. mark66

    New here from Erie Pa.

    trying to figure how to upload pictures.
  14. mark66

    New here from Erie Pa.

    Thanks,, I have been using a bar for over a wk now. Made about 15 lb smoked sausage and 20 lbs of bacon. Today's batch was cold smoked and in the fridge. Tomorrow I will give it few more hrs of smoke and then cook it to 160F. Should be safe to eat.
  15. mark66

    New here from Erie Pa.

    I have been here for a while just reading and trying to get educated a bit. Now that I broke the ice I am sure I will have some questions. Thanks
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