Absolutely mind blowing! Way way beyond my ability. I was going to say mabey in time but it's getting shorter and shorter.
I have been wanting to do advanced Charcuterie for over 20 years...I just felt intimidated by the process and did not know about starter cultures for salami. With the plug and play units available nowadays, and all the good sources of information available on how to proceed properly and safely, it is much easier to get into it today as compared to 20 years ago.Absolutely mind blowing! Way way beyond my ability. I was going to say mabey in time but it's getting shorter and shorter.
The thing about home made maturing chambers is that they are not perfect. It is a balancing act between airflow, temp. and RH% in such a small space to make it work. Frost Free home made chambers tend towards too much airflow and case hardening can be an issue especially on large whole muscle pieces. I posted this thread as a work around dealing with the known issues.For what I could understand was definitely interesting. Could see how much better his product got after he figured out his chamber. Seems simple enough to build. I'm sure you can make it as complicated as you want. Just pulled the trigger on marianskis fermented sausage and meat smoking and smoke house books
How big is it? How many cubic feet? No fan = not frost free. Non frost free units are ok for the intensive drying phase, but have a very wide range in RH%, and hard to control for a maturing chamber. Hard to pull the humidity down in them with a full chamber.Sams sells a fridge with no fans in it, thermostat is all, $230 or less, if I was wanting to make a chamber that is what I would buy , pretty simple to buy the controls and not have to fight the airflow of the unit, add fans and whatnot lol . fun watching stuff mold over knowing 1 day you can eat it.