Initial Fermenting

[gooden123]

So as some of you know I made a curing chamber that has held around 79% humidity and 57 degrees for a month or so. For my salami endeavor I had to kill a deer. Check. Instead of doing it myself like usual I took it to my local butcher shop and told him to do whatever he does BEFORE he grinds and freeze it in 1 lb bags. I made an oak frame that fits over a wooden clothes rack and shrink wrapped it. I have an ambient temp of 75 degrees and 75ish% humidity in my basement so hopefully with a pan of salted water in this thing I can get up to 90%. My question is: should I cut vents in the plastic? They will only hang for 48 hours max in here and then go to the chamber with no vents but I'll open the door every 12 hours for 2 months @SmokinAl

 

[gooden123]

The deer

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• gooden123
• Sep 15, 2017

 

[gooden123]

Fermentation chamber

20170915_181725.jpg

• gooden123
• Sep 15, 2017

 

[gooden123]

Curing Chamber (again no vents or fan)

20170829_193233.jpg

• gooden123
• Sep 15, 2017

 

[pc farmer]

Did you use a starter culture?  If so what?  Recipe??/

We need more info on what your making.  

 

[gooden123]

Sorry @c farmer. This is first for me and I'm new to the site. I'll be using bactoferm 600, t-spx, and instacure 2. Following this guy religiously as well as doing 5 lbs each of all of his salami recipes https://honest-food.net/cured-meat/

 

[gooden123]

I have a hank of tubed hog casings and a hank of sheep from syracuse. Also have a cold smoke shed that I hate thanks to smoke daddy. Do I need vents in the plastic for the first 48?

 

[daveomak]

Gooden, evening...  Air change is important...   Think about using an aquarium air pump...   put the hose inside the chamber and turn it on...   That amount of air will not cause case hardening and, depending on the volume inside the chamber and volume the air pump puts out, things should be ducky.....

 

[gooden123]

Ok Dave. Maybe I will get something out of the smoke daddy after all! It came with an aquarium air pump. Never would have thought about that to exchange air..guess I'll run a hose into the cure chamber too

 

[gooden123]

@c farmer here is all of the recipes and as far as cures, cultures, the process and what not they are all the same. He deals mostly with wild game and sees knowledgeable although it seems like he high doses the cure. These are all recipes for 5 lbs
https://honest-food.net/cured-meat/salami-recipes/

Specifically I'll probably start here
https://honest-food.net/basic-salami-recipe/

And here
https://honest-food.net/hungarian-salami-recipe/