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My first Chorizo !
You did a nice post on your original curing chamber build on how to find the refrigerant lines in the sides of a home model.. I did use the alcohol and cornstarch method to locate mine and that method you described worked perfectly. In the end though, I could see no downside in going through... -
My first Chorizo !
You're killing me! That's going to be a killer setup! -
My first Chorizo !
Keeping the economy going - you couldn't have said it better. My credit card bill was massive last month from all my "must haves" that I didn't originally know I needed. I'll bet your chamber looks and works perfectly once you've got it dialed in. -
My first Chorizo !
That's what I was suggesting, though I apparently didn't say it outright here - though that was my purpose when I linked the video on the last page. -
My first Chorizo !
My thinking exactly. Choices are really limited, for whatever reason - I guess there isn't a huge market for curing cabinets. No demand = no supply. That was one of the reasons I never got into meat curing before - I couldn't buy an affordable one and didn't understand how easy it to do a... -
My first Chorizo !
Holy Moly you got those chambers packed to the gills! I'm going to second guess your hesitance to make your own chamber, only to suggest you reconsider other options. Buying a quality (perhaps used) commercial 'fridge and making your own curing chamber seems much less dicey than buying an... -
My Pepperoni dried way too fast
Cold smoking with a simple cold smoke generator tube found on Amazon for about 11 bucks, some wood pellets or shavings intended for smoking food, plus some odds and ends (like a dryer vent hose and some cardboard boxes) and you can put one together in minutes. The smoking process often goes on... -
My Pepperoni dried way too fast
I'll take a shot till Inda chimes in. Everything I've seen, heard, or read indicates that white mold is just fine. Black, green, and other non-white molds should be removed from the exterior with vinegar. I've seen wine used as well. Just curious - did you cold smoke that salami? The... -
First salumi
Nice. I've got two hanging, one of which should be ready to eat in two weeks or so. Hope it doesn't suck. :emoji_laughing: Let us know how yours turns out. -
Campania Salami (Orange Zest, Fennel, Garlic)
Even better. Exactly my point (in the edit/addition on the last page). Safe and tasty. Success! Thank you for the offer to send out samples. I'm up to my knees in my own salami these days so I'll pass on your offer. Glad that worked out for you. BTW - which sugar did you add in your mix... -
Campania Salami (Orange Zest, Fennel, Garlic)
Regarding the Hank Shaw recipe - other than the obviously wrong amount of culture and the questionable recommendation for dextrose/sucrose use, it still appears to be a safe recipe as far as I can see. I don't see it killing anybody if they follow the recipe accurately. It may end up being a... -
Campania Salami (Orange Zest, Fennel, Garlic)
Marianski Bros. book recommends 1/4 tsp T-SPX per 5Kg (11 LBS.) meat. That 25 g packet has enough culture to inoculate 440 pounds of meat. Using that amount ensures that the good bacteria will greatly outnumber and outcompete any bad bugs in the meat. -
Best online shops for meat
Local butchers here don't/won't sell it. I can get small amounts here and there but I've yet to find a regular source. I can't even find it on your link SCBBQ. I often just go to a restaurant store and buy Boston Butts with serious fat on them. That's often my easiest source. -
Controlling air movement in curing chamber
I cut them well prior (a week or more) to vac. sealing in an attempt to create more surface area, which exposes the moist centers for more efficient and complete drying. The Curry Salami is also coming along nicely. It's got some nice heat but is missing something that I just can't put my... -
Controlling air movement in curing chamber
After vac. sealing the diced up Fuet Salami for a week, it was still just a bit more moist than I prefer when I check it. I resealed most of it but gave just a few pieces 3 more days in the curing chamber. It appears that batch looks like it will actually work out pretty well (outside... -
My Pepperoni dried way too fast
That should work well for you. Measure out the space where you would like to put the humidifier/dehumidifier before shopping - space is tight in small fridges. You need units with a on/off switch (that you leave in the on position) so that when the controller turns it on, it is already on (and... -
My first Chorizo !
As I look around on the web, there's not really a lot of other choices for curing chambers that have reasonable prices. Top of the line Stagionello STG100 is around $20K and very hard to find. Everything else seems to cost more. -
My first Chorizo !
That looks like a killer choice. I get this feeling that no matter what size you purchase, you're going to fill it up in no time. The Sausage Maker website has three though I couldn't copy a link to that page. Here's one... -
My Pepperoni dried way too fast
I got a clone of the Eva-Dry dehumidifier - $35ish - (saved $10) I picked up a used Frigidaire for $ 125 - You've got to be lucky and move fast if a good one shows up on Craigslist. All in, I'm somewhere over $350 for my curing chamber. Since then, I've bought a new grinder, sausage... -
Low Pre-ferment pH
At thirty six hours, the pH had dropped to 5.13 or so. I unplugged the heater and expect to hang the salami in the curing chamber tomorrow AM. All is good. The final product may end up a bit short on flavor profile due to the quick drop in pH down to the low 5's, but if it turns out reasonably...
