Curing Cabinet build

[buckscent]

What about air flow? Do you have any issues with "stale" air? The only time my fan kicks in is when the compressor comes on, which I assume is not going to be very often since the temp stays so consistent...

 

[buckscent]

ok

 

[buckscent]

Well finally got something in the cabinet. Nothing what I thought I would put in it my first time but since I was familiar with making sausage anyway. Sausage in the back is Hungarian and the ones up front are Italian. Right now they are fermenting at 73 degrees for about 24-30 hrs. After that they will cure for about 3 weeks. Also curing a panchetta to put in the cabinet in 10-14 days

 

[buckscent]

So I changed the cabinet over to curing at 54 degrees and 75%. One mistake I made was to make a couple continuous long links and as they where hanging the split because they where so heavy. So next time i will do one each and tie on each end. Also i dut the date/weight and expected weight on a sticky label and pit it on the plastic hook I use. What is good label to use one each one?

 

[buckscent]

4 days in and it’s starting to developed a good white molds and has lost 18%. It is just a little Sticky/tacky but seems to be gettin less and less. I started at 54 degrees and 76%. I dropped to 51 degrees and 72% last night to slow it down a little.

 

[buckscent]

Did another weighing. I think they are drying to quick. I raised humidity from 74 to 76 and the tem is at 51. Question is what slows drying Lower or higher temps?

 

[buckscent]

10-4... thanks

 

[buckscent]

Well looks like my very first cure is complete and successful!! The panchetta is 2 weeks in and still needs about 10-12 more weeks. The sausages are done!!