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- Joined Jun 22, 2009
Nothing wrong!By the smell of it? Something wrong?
No, these are in collegen casings. No need for UMAi casings in a curing chamber.The salami you just added, are they in the umai bags?
Great stuff. appreciate it!Hi Bill
This is the one I have. I like it for a few reasons.
One the glass door.
Two it has a on & off switch for the light, so I leave the light in the on position.
That way when the fridge comes on the light comes on too & I can see that everything is working & how often the fridge cycles on & off.
It also has a manual temp control, which for this application I think is better. The digital ones seem to default to the highest setting when the fridge loses electricity.
For the wires I just put them thru the door on the hinge side. You can adjust the door so it closes a little tighter on that side so there isn't an air gap. I can put my hand right next to the wires & not feel any cool air escaping I was afraid to drill because it's hard to tell where the refrigerant lines & electric wires go. Also get yourself a small computer fan & a dimmer switch. I leave the fan on all the time on the lowest speed. I think it helps keep the air circulating. I also found a great website https://www.youtube.com/channel/UCdnBWzYQfkql-o460NTL1Tw.
They have a ton of videos on curing.
Hope this helps!!
A curing chamber is simply a cabinet that has both humidity & temperature controls. For long term fermenting & drying sausages, you need a controlled environment & you need cure#2. These meats will not be smoked or cooked at all. If your going to smoke your pepperoni, just use cure#1, & start your smoker out at around 120 degrees with no smoke for an hour to dry the casings out, then add smoke & increase the temp 10 degrees every hour until you get to 170-175. The sausages will be done when the IT hits 152 degrees. Then put them in an ice bath to stop the cooking & you can let them dry at room temp for a couple of hours, then into the fridge. Good luck!That is impressive!! I just made my first batch of pepperoni using 15 lbs of venison and 3 lbs of pork shoulder. I learned a lot making this first batch and screwed up multiple steps but it all worked out. I have made a lot of jerky, smoked salmon, beer, sauerkraut and kvass but NEVER pepperoni...so my grandpa asked me if I could make him pepperoni and I happily agreed...However, when doing it the first time I should have practiced first on a 2-3 lb batch instead of 18 lbs!! ;)
First question...what is a curing chamber? How long do you cure inside the chamber? Will you still smoke these meats after this? I have never heard of a “curing chamber.”
No problem!Al, thanks for posting the link to 2 Guys and a Cooler. I just scored a free refrigerator and I'm going to ordering all the equipment soon to get it up and running for a drying chamber. I've been watching a lot of their youtubes after running across your link. I like their pepperoni recipe, think I'll try that first as I have some odd sized pieces of 2" beef middles left over I need to use.
from this thread, i concerted a wine fridge into a curing chamber. i am about 5 months in on venison(deer) “prosciutto.” Question, after it loses about 30% of the hanging weight post curing and drying, i am using a nordic recipe where i will coat it in beeswax and age it for 18 months. once i coat it, i am assuming that humidity no longer matters...but should i keep it at 55-60°F or can it hang at 65-70°F? i know it’s sealed and humidity is not an issue but is temperature?...assuming it stays consistent in the range i mentioned?
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