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Initial Fermenting
So as some of you know I made a curing chamber that has held around 79% humidity and 57 degrees for a month or so. For my salami endeavor I had to kill a deer. Check. Instead of doing it myself like usual I took it to my local butcher shop and told him to do whatever he does BEFORE he grinds and... -
A researched #2 curing salt question?!
Cool thanks Dave. Glad you've been there to help! -
A researched #2 curing salt question?!
@DaveOmak Oh and my cold smoker got up to 80% humidity with a tray of salted water (also in my basement). Hoping a smaller plastic box will get to 90 but should I slice a couple vents at the top and bottom for air? Nothing crazy I'm guessing because I have to open it up to mist them so they'll... -
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A researched #2 curing salt question?!
Made a crappy bracket and jb welded it to the back of the fridge for the humidity controller and hung the temp controller off the freezer door so no more holes haha -
A researched #2 curing salt question?!
Not yet but I didn't do anything special. Every thing is running out of the door seal. The rack is a 5 gallon water bottle rack with a grate zip tied to the top because the existing racks were plastic and couldn't find anything to fit in the slots. Like I said I had to rush this part for now. I... -
A researched #2 curing salt question?!
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A researched #2 curing salt question?!
Thank you Dave as well as all of the other advice you've given me. I've had my curing chamber running for about a month holding 75% humidity at 56 degrees with several ways to check both. Decided to order tubed sheep and hog casings from Syracuse due to lack of time and ease. Death in the... -
A researched #2 curing salt question?!
Still curious about the difference between the salts other than color but disregard between the companies pricing. It balances almost perfect with free shipping from Sausage Maker -
A researched #2 curing salt question?!
Does anybody have a clue why Butcher and Packer is less than half the price per 8 oz of DQ curing salt #2 which appears to be white vs Sausage Maker's Instacure #2 that is obviously pink? I really would just get Instacure but I'm putting a big order in with other things as well and Butcher is... -
Take a lesson from me..
That's all really interesting and maybe in the future. For now I think I will go without a built in air exchange system and just open the door twice a day. Not like I'm not going to want to do that anyway lol. Seems like a lot of people are against fan systems anyway due to case hardening. This... -
Take a lesson from me..
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Take a lesson from me..
In my previous post I had started a meat curing chamber using a beautiful pretty new reefer my dad gave me. There is nada online about a top freezer/bottom fridge conversion. I failed because after having every wire and apparatus installed, I decided to put an intake vent at the bottom and an... -
Meat Curing Chamber Question
Thanks guys. I'm just worried I'll outgrow it but I guess I can either cut it out when that happens or upgrade. Both my freezer and fridge have this "temperature sensor". Should I cut those wires or will the Johnson control override it? Or are they just sensors for the digital display of what... -
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Meat Curing Chamber Question
I don't need the room and don't need anymore cans of worms!! Haha. I'll leave it be -
Meat Curing Chamber Question
Awesome! I'm looking at it now and am thinking about cutting the majority of the space between the freezer and fridge before moving it to my basement. Is there any reason why I shouldn't? I'll have to leave a strip so the doors seal and the controls run across right there anyway but I can get a... -
Meat Curing Chamber Question
Funny you say that. I just read a recipe that recommends hanging salami at 75 degrees for 36 hours with bactoferm t-sp which is what I'm using. But the main guy who I am following never mentions anything above 58 and uses the same culture
