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They are computer usb fans and yes they were a bit to fast... I turned them to low a few days ago, but the bottom of the 23 mm already dried too fast. I was thinking about putting them on the top of the box to force down moist air vs push up and dry out the bottom of the small sausages too fast?
Checked my sausage today, was going to throw it all out, to my surprise it was still looking, smelling and tasting good.
The ends of the 23 mm dry a bit fast and funky.
@SmokinEdge
I am very impressed with your ability to tell me how my process is flawed. The fact that you are doing it from several hundred miles away and have not met me, tasted my work, seen my setup and lived in my conditions makes it all the more miraculous.
I have supplied pictures...
My sausage is not going to case harden to the point it will rot because the humidity is not 36%. in my curing environment.
I agree that case hardening would happen if sausage was dried in a 36 % environment.
thanks for everything
Cleaned the salami up and got them hung in by drying box. THANKS for all the help today.
I have been wanting to try salami for a couple years, hope it works out. I have made tons of cured summer sausage though, yes tons.
@SmokinEdge you can better see the intake fan bottom right and the...
I live in Missouri , US just west of St Louis MO. - years ago before the weather got a bit hotter than it does now, we would make summer sausage , smoke it outside and leave it until it was ready about 6 weeks. Some years it dried a bit too fast some years it was perfect. It never got thrown...
See the pics and let me know if you have more questions.
thanks haeffnkr
Inside basement temp and humidity and outside conditions - is it cold snowing/raining now .
Inside chamber is it 50 degrees now with the cold air pulled from the concrete wall. - show in the above pic.
Yes, what ever the basement air is... stays mid 30s ... right now it is 36%.
I tried last year to put in a mini humidifier that was controller switched and it could not keep up with the demand. I just run the vent fans now and it is working great now, I have had it going for 10 days now.
3% the recipe says. - 252 grams of kosher salt for 19.8 pounds of pork.
Used this recipe - https://tasteofartisan.com/homemade-salami-milano/ This recipe and the ingredients/amounts are similar to the Rytek Kutas salami recipe.
I made 19.8 pounds and multiplied each ingredient by 9 to...
This the long term home...
Already Have some summer sausage slim jim's and chorizoP in it.
Humidity controlled to pull in dry 36% air into the box. Intake fan on the bottom and exhaust on the top. Vented outside with an inline 4" vent fan. Fan on the bottom to push dry air up run all the...
No not open. I just fan it and get some dry air and close it up... open every few hours, nothing scientific. Yes there is some dirt on the floor...
OK I can clean it up a bit... but again.. these sauasages are going to their longterm home soon.
There is nothing on the right sausage... it is a...
I just put in T-SPX in the meat and stuffed them , nothing on the outside of the casings.
Yes they are a bit tight and will move them to my curing box later today that is not 72F.
This is the best I could come up with to ferment these at 72 F for 4 days in my basement. I can definately smell...