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Curing Pastrami forgot Kosher Salt
at what temp does the curing salt become inactive? -
Bullwinkle bresaola
Excuse my ignorance, but what is BP? Edit: Black Pepper, duh. -
Rapid RH increase/decrease
This post is two part, the first being a pretty simple question and the second being a little more convoluted. 1. Does anyone have any personal experience with the Inkbird ihc-200 and how reliable their readings are or a way to test their accuracy? which leads to 2. I have a (approx.) 30"x18"... -
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Another Wine Fridge Build
Thanks, my concern is that the fridge is at 80% empty so I imagine with a hunk of meat it would be significantly higher, lending itself to bad molds. -
Another Wine Fridge Build
Background: I live in the SF Bay Area, the ambient RH has been about 80% coming out of a very wet winter. I am in the process of building my first curing chamber. A couple days ago I received a wine fridge and a thermometer/hygrometer. I have had the fridge running, with nothing in it for a... -
dry aging rib roast
Just ate a 35 day aged New York, that was really pretty incredible. But the beef was also high quality from the start and not commodity garbage. Bone in rib eyes are better eating than boneless, so for this reason I recommend buying a bone-in roast. That being said, regarding waste, you pay for... -
Another Wine Fridge Build
Background: I live in the SF Bay Area, the outside RH has been about 80%. I am in the process of building my first curing chamber. A couple days ago I received a wine fridge (I understand that smaller spaces can be harder to control, but given the room I have to work with, a small wine fridge...
