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  1. backcountrylivn

    Simple Homemade Curing Chamber

    Im not a big fan of plastic as simple as it may be.I have animals so i need rigid construction.Also like to have an insulation value and a safe area for adding heat for fermentation.I cant achieve this with plastic.
  2. backcountrylivn

    Air dry cured pork tenderloin

    Beautiful,just beautiful
  3. backcountrylivn

    Simple Homemade Curing Chamber

    Next up Genoa,thanks for looking:)
  4. backcountrylivn

    Simple Homemade Curing Chamber

    All done and vac sealed into fridge.Pork loins still hanging,looking good.
  5. backcountrylivn

    Simple Homemade Curing Chamber

  6. backcountrylivn

    Simple Homemade Curing Chamber

    Thank u sir,and thanks for the assistance:)
  7. backcountrylivn

    Simple Homemade Curing Chamber

    THANKS:)
  8. backcountrylivn

    Simple Homemade Curing Chamber

  9. backcountrylivn

    Simple Homemade Curing Chamber

    Took the advice posted above.Lowered humidity and dabbed spots with vinegar.Cleared up all the mold spots.Sausages have lost 38%.Sliced one this morning.....flavour and texture is excellent.Center is a little softer than I’d like,but still ok.Learned quite a bit from first couple go rounds,and...
  10. backcountrylivn

    Bactoferm 600 use?

    Did u try cracking the door?It will lower ur humidity.And where are some pics???it didn’t happen with out pics u know:)
  11. backcountrylivn

    Air dry cured pork tenderloin

    Looks good
  12. backcountrylivn

    Bactoferm 600 use?

    At those temps and humidity u should see it starting to form 2 days.Then it will form fast.
  13. backcountrylivn

    The ammonia taste of Mold-600

    No i did not,guess i figured it was fine since its edible.As i mentioned,i had no strong taste from it being applied directly to the surface.
  14. backcountrylivn

    The ammonia taste of Mold-600

    I sure hope its acceptable lol,i have 8 loins covered with it as we speak Seriously tho,i have used 600 on beef rounds before,back before i had a chamber of sorts lol.Personally i never had any problems with strong amonia ,but that was hanging in open air in a basement.
  15. backcountrylivn

    The ammonia taste of Mold-600

    Just curious as to when u added the mold culture?and how long the meats have been hanging?Temp?humidity?Pics?lol I too was a basement rafter hanging type of guy till i built a hillbilly chamber.Ur humidity must be some high to have that much growth that fast.I have never had a strong amonia...
  16. backcountrylivn

    Simple Homemade Curing Chamber

    Loins comming along nicely tho.I have noted the mold 600 doesnt cover the pepper loins nearly as well.The fennel ones have 100% coverage.
  17. backcountrylivn

    Simple Homemade Curing Chamber

  18. backcountrylivn

    Simple Homemade Curing Chamber

    Thanks u guys.Always appreciate the advice.Have reset the the temp to 58 humidity 75.Will do as suggested above and repost results.
  19. backcountrylivn

    Simple Homemade Curing Chamber

    Perhaps humidity too high?not enough air flow?I had better luck in the past hangin em from the rafters lol
  20. backcountrylivn

    Simple Homemade Curing Chamber

    Sooo chamber has been at 60/83% for last little while.Things seem to be goin ok,but i noticed some different colored mold today.Sausages have been in for almost a month,drying from bottom up.....the lower parts are harder than top,tops are still quite soft.Honestly i figured theyd be done by now...
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