Simple Homemade Curing Chamber

[backcountrylivn]

U can see how fast the mold grew.These pics were over only 4days.Started out with a beautiful earthy mushroom smell,however today the smell of amonia has pretty much taken over.I should also add that,after the solid muscles were cured/cleaned and removed from the chamber,i cleaned every inch of the chamber with a disinfectent.....allowed to dry....then sprayed it down fully with mold 600 in hopes of discouraging some of the molds i was getting before my cultures arrived.More pics to come

 

[backcountrylivn]

Dropped temp to 58*/83% for remainder of drying the saucisson.Picked up a used frost free fridge,needing more space than the little chamber in use now....likely a winter project

Started some fennel cured pork loins 10days ago..

 

[backcountrylivn]

 

[backcountrylivn]

10 day refridgerator rest in dry rub,vac sealed.Removed today,rinsed,dryed off.Firmed up nicely with a dark shade of red.Back to fridge for 2 days.Then to chamber with a touch of 600 on Monday.Gonna be cramped in there

 

[pc farmer]

Nice

 

[backcountrylivn]

Thanks cfarmer.Have some time away from work,so why not cure more meat hehehe.

 

[pc farmer]

Thanks cfarmer.Have some time away from work,so why not cure more meat hehehe.

Yup, looks like the chamber is doing good.

 

[lovethemeats]

Man that all looks fantastic from what I'm seeing. Its nice to have seen all the pictures. Just kept going thru them drooling away.

 

[backcountrylivn]

Pork loins out of fridge after 2 days drying,tied up(cant say truss cause i suck at it)weighed and ready to hang.Did 4 fennel,and 4 pepper,curious to see how the mold 600 covers up over the pepper i rolled the loins in.Mixed up the mold spray for a 12hr rest on the kitchen counter,will spray in the morning.Saucisson are coming along,havent weighed them yet but im guessing they lost around 15-20% over 2 weeks.Defenitely will be tying the sausages in single links around 2’ long next time....and hung individually.Make a lot more room in this small space.Any suggestions are welcomed folks!Over 500views and 6 replies lol:)

 

[pc farmer]

View attachment 347261 View attachment 347260 View attachment 347259 View attachment 347258 View attachment 347257 Pork loins out of fridge after 2 days drying,tied up(cant say truss cause i suck at it)weighed and ready to hang.Did 4 fennel,and 4 pepper,curious to see how the mold 600 covers up over the pepper i rolled the loins in.Mixed up the mold spray for a 12hr rest on the kitchen counter,will spray in the morning.Saucisson are coming along,havent weighed them yet but im guessing they lost around 15-20% over 2 weeks.Defenitely will be tying the sausages in single links around 2’ long next time....and hung individually.Make a lot more room in this small space.Any suggestions are welcomed folks!Over 500views and 6 replies lol:)

Suggestions??? You got this. Everything looks great.

 

[backcountrylivn]

Suggestions??? You got this. Everything looks great.

Thanks cfarmer:)

 

[backcountrylivn]

Loins getting some mold now,been 3 days.Saucisson have lost a bit over 2/3 of weight.....hoping to be done by christmas:)Maybe enjoy some with some double creme brie,olives and crackers......and of course a nice local pale ale....or 10:)

 

[backcountrylivn]

Sooo chamber has been at 60/83% for last little while.Things seem to be goin ok,but i noticed some different colored mold today.Sausages have been in for almost a month,drying from bottom up.....the lower parts are harder than top,tops are still quite soft.Honestly i figured theyd be done by now as there stuffed into 35mm hog casings.I disconnected the fan as i read in such a small space opening the door a few times would suffice?Dont like the looks of this mold,especially on top of the 600 mold.Could it be fat or moisture coming to the surface?Its dotted on pretty much all of them.Suggestions be great:)

 

[backcountrylivn]

Perhaps humidity too high?not enough air flow?I had better luck in the past hangin em from the rafters lol

 

[daveomak]

THAT ..^^^ ...If your humidity gauge is accurate... 83% humidity is just a tad bit too high... 78-80 would be better... There must have been some contamination where that spot is.... maybe....
Your mold 600 looks awesome... It could have saved you from a ton of other molds growing on your project...
Dab a Q-tip in vinegar... leave the swab full of vinegar... dab it on the dark moldy spot so the excess vinegar works it's way into the mold area.. the vinegar should works it's way into the casing and into the meat just a bit... that should kill the mold growth and roots and hopefully any spores, if the mold is mature... by the time the sausage is ready, you should know if that did a good job or not... you may have to cut out a short section as insurance before consuming it...

 

[pc farmer]

Dave has you covered. Try to lower the humidity some. I try to stay around 78%. I don't use a fan, just a few door swings a day seems to work.

 

[backcountrylivn]

Thanks u guys.Always appreciate the advice.Have reset the the temp to 58 humidity 75.Will do as suggested above and repost results.

 

[backcountrylivn]

 

[backcountrylivn]

Loins comming along nicely tho.I have noted the mold 600 doesnt cover the pepper loins nearly as well.The fennel ones have 100% coverage.

 

[backcountrylivn]

Took the advice posted above.Lowered humidity and dabbed spots with vinegar.Cleared up all the mold spots.Sausages have lost 38%.Sliced one this morning.....flavour and texture is excellent.Center is a little softer than I’d like,but still ok.Learned quite a bit from first couple go rounds,and the help of a couple folks on here.Thanks.Next up I’m thinking some Genoa is in order.Cheers