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Curing chamber build
Thanks lou makes perfect sense👍 my chamber. As of today. Pepperoni spanish corizo buffulo wings salami coppa bresaola and lamb procuitto -
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Curing chamber build
Hanging rack done. 12mm rhs and 8mm bar both 316stainless -
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Curing chamber build
planning to make all sorts cured meat salami sausages sulumi coppa bresaola country ham procuitto etc going to give everything a good crack. -
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Curing chamber build
Hey all, so I have everything except my dehumidifier. Using inkbird controllers itc-308 and ihc-200. I just have leads clamped in door at moment fridge only drops 1 degree low but goes 2 degrees above(cermaic bulb). Do you think my heater is maybe underpowered or is this 3-4c fluctuation ok? I... -
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Dry curing chamber build
Awesome thread. I am just waiting on my dehumidifier going to pick up a fridge next week. Thanks for the alcohol corn starch tip that will help me heaps:emoji_sunglasses: -
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Charcuterie slicing meat
Whistlepig does the chefs choice have a sharpening attachment or do you replace blade?- blucmal
- Post #13
- Forum: Slicers, Grinders, Tools, Equipment
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Charcuterie slicing meat
What happens with blade when it gets dull? Are they readily available to buy. Are the blades specific to machine or one type(in different diameters) fits all machines? Or do you have to get them sharpened?- blucmal
- Post #10
- Forum: Slicers, Grinders, Tools, Equipment
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Cold smoke cheese in u.d.s
4kg cheddar. Wondering after being smoked will cheese continue to age? I make cheese and have a cave/fridge..- blucmal
- Post #7
- Forum: Food Safety
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Mixers and grinders recomend
How much can you mix at a time with the kitchenaid?- blucmal
- Post #8
- Forum: Slicers, Grinders, Tools, Equipment
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Mixers and grinders recomend
Main reason for small equipment is I will be doing lots different types salami. 2-4lb batchs. Different flavour mixs etc. @chopsaw I did actually mean stuffing with grinder seen people do it with kitchenaid type grinder. I have a horizontal stuffer. Main reason for mixer is consistent consitency..- blucmal
- Post #5
- Forum: Slicers, Grinders, Tools, Equipment
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Mixers and grinders recomend
Looking for small scale mixer and grinder. Prob be doing 10lb every 3-4 months mostly salami. Compact machines a must. Dont want big bulky things that will take up heaps room. Have seen drill mixers in a bucket here by kirby looks interesting (and his water stuffer)anyone comment on these...- blucmal
- Thread
- Replies: 7
- Forum: Slicers, Grinders, Tools, Equipment
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Cold smoke cheese in u.d.s
Is it safe to cold smoke cheese in a u.d.s that has previously been used for meat? I have an amazen smoker and a clean rack to use..- blucmal
- Thread
- Replies: 7
- Forum: Food Safety
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Secrets of Meat Curing and Sausage Making...
Ok thanks. Been making fresh sausages and semi dried, salami salumi next step... -
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Secrets of Meat Curing and Sausage Making...
Ok thanks and thanks. So cure number 2 same amounts as freeze-em pickle? -
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Secrets of Meat Curing and Sausage Making...
Just the post I was looking for. Would the high 12% nitrate level in freeze-em be because of nitrate to nitrite conversion. I know nitrate is a more slow release substance that relies on meat bacteria? Enzyme? to convert it to nitrite. Does 12% nitrate break down to a much lower amount of...
