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  1. stackhsc

    Good mold or bad mold

    I understand white mold is generally considered good. Just wanted to see if folks thought this was the good stuff so I know to let it keep going or clean it. Thanks
  2. stackhsc

    Success to build on

    First lonza. First success. Thank you all for any guidance you’ve shared with me. It was 630g cured, 40 percent loss in 13 days. It’s a bit saltier than I’d prefer so I’ll back it off a bit on future ones. All told I’m happy for a first run.
  3. stackhsc

    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...
  4. stackhsc

    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?
  5. stackhsc

    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...
  6. stackhsc

    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...
  7. stackhsc

    New to curing looking for guidance

    Hi all. I’ve been doing some research on curing for a few weeks. I decided to take the plunge and have started a few recipes but now realize the recipes may have some gaps in information. They are intended for a regular fridge cure . They are dry cures and done in percentages, in one recipie...
  8. stackhsc

    thinking about building a smoker/grill (275 gallon Vertical ? ??)

    Thinking about converting an old 275 gallon tank. Ive done some reading and searching and cant find a lot of info with my limited searching on making a self contained unit (fire box inside the tank not offset) and vertical. i was thinking about maybe putting a grate a few inches off the bottom a...
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