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  1. harleykids

    Curing chamber design features

    I was reading some posts on curing chamber, and most have the vent (exhaust) at the top of the chamber, and the intake at the bottom of the chamber. I think this is the general consensus. But when I built my chamber I purposely built the intake at the top of the chamber, and the exhaust at the...
  2. harleykids

    Chorizo de la Vera

    Made my first batch of Spanish Chorizo last night, calling it "Chorizo De la Vera" since I used only pimenton from the De la Vera region in Spain. As usual, I didn't follow any specific recipe, rather made up my own after reading a ton of other recipes. These have Pimenton De la Vera (sweet...
  3. harleykids

    Worried about PH in my Sopressata...help?

    I made some sopressata de Calabria yesterday, used the B-LC-007 culture at 0.022% (meat weight x 0.00022) It has been fermenting for 24 hours now at 71 degF and 80% RH Used 1.3% dextrose and 0.15% demerara for sugars, and used both hot and sweet Coluccio pepper paste, as well as hot and sweet...
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