Simple Homemade Curing Chamber

[backcountrylivn]

Thought i would share a little project i put together.Its just a 3x3x4’ box,insulated with a small cool mist humidifier,and a couple of 100watt lite bulbs for heat.I ran an insulated 2” flex hose from the window into back of unit for cool fresh air intake,which is then exhausted out thhe top via a couple adjustable vents.Also a temp/hum controller mounted to outside which seems to keep things pretty consistant.We are usually able to hang our sausages in the basement,but temps are too warm this year so far,so had do try somethin different.Ordered some bactoferm600 and spx cultures but arent here yet,will update as the meat cures:)

 

[backcountrylivn]

Ok folks lookin for some advice!Meats been in for 9days now,getting some mold action,my bactoferm has yet to arrive so this is all natural.Should it be wiped clean?or leave it go?Usually the meat is dipped in bacto 600 before hanging so this is new to me.Any suggestions would be greatly appreciated:)

 

[backcountrylivn]

 

[backcountrylivn]

 

[backcountrylivn]

 

[pc farmer]

Looks like it's working. That mold looks good to me . I spray my 600.

Your temp and humidity looks good. I would like a bit lower.

 

[backcountrylivn]

Thanks for the reply cfarmer.So u think i should leave the natural mold?These havent been sprayed with 600.Adding a small computer fan to try to get humidity down,such a small space that the humidifier rarely even comes on,have set for 70.

 

[daveomak]

Looks really good... Nice chamber and nice controls...
White fuzzy mold is good mold... You can eat it or wipe it off later, using a vinegar solution.. I would use white vinegar... Are you able to get the temp down to 50 ?? 48-50 is a good range so pathogen bacteria won't grow too well.. 80% humidity is perfect... you will not get any case hardening at that %...
Evan Brady, a member here, does this for a living.. 80% and 50 deg.

 

[backcountrylivn]

Thanks for the compliments Dave and the info.As i mentioned before we always sprayed the meats/sausage with 600 bactoferm so we didnt notice any natural mold.Some beautiful pieces of pork there makes me drool!!!I can get to 50 easily now as the temps dropped below 30 last few days.Cold air vented in,and the lights maintain the temp.Also added a small fan to cycle air movement with humidifier.I will set temp for 50 and repost with updates,thanks a bunch.I will say the basement smells absolutley delecious

 

[backcountrylivn]

I removed the chessecloth from the pork,was retaining too much moisture,had some black fuzzy on a couple.Not sure why,but the beef seems to be gathering a lot more mold than the pork,perhaps has more moisture?Temps down to 50 humidity 75-80.Going to re weigh this week:)

 

[daveomak]

It should take about 2-3 months... The flavors intensify the longer it hangs... As the aroma improves, you will need a bib when you open the chamber door..... lol.....
Temp and humidity look really good....

 

[backcountrylivn]

Lol the aroma is pretty intense already,mold has a unique smell,but a good oneGetting some green mixed with the white,letting it go for now.

 

[backcountrylivn]

A few pieces of smaller inner rounds of beef are at 35% loss in pretty much a month.The larger pieces of pork have a long ways to go yet.Still waiting on bactoferm 600,getting quite a bit of white/green mold.

 

[backcountrylivn]

First inner round @37% weight loss.Removed all mold with scrubbrush,wasnt taking any chances.Flavour and texture fantastic

 

[backcountrylivn]

Recieved my mondostart cultures friday.....hard to see,but the best before dates are nov/2017 on all packages
Contacted the company,they regrettfully told me they are discontinuing the product,for me to dispose of the cultures i just recieved,and they are refunding me in full,plus 10% discount on next purchase.

 

[backcountrylivn]

Luckily,i had also ordered some bactoferm which arrived yesterday,nothing wrong with their best before dates.More curing pics to follow

 

[backcountrylivn]

Heres a few more pork shoulder cuts/loins etc.Held to 35% loss @ 62degrees/83% humidity by the time they finished.

 

[backcountrylivn]

 

[backcountrylivn]

 

[backcountrylivn]

gce

^^^11lbs pork shoulder^^^ All meat and grinder parts froze prior to 1 coarse grind.First go at saucisson sec in the chamber.68*/85% for 72hrs(tspx culture added)then 62*/83% drying till 35% weight loss.These sausages went in 5 days ago.Mixed up some mold 600 and misted sausages once during the fermention,4 days later have almost 100% coverage,great stuff