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Author Topic: Charcuterie  (Read 24109 times)

Offline NRA4LIFE

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Re: Charcuterie
« Reply #25 on: November 06, 2016, 09:51:52 AM »
C'mon, you're wife's a sweetheart.  She told me a bunch of nice things , I think, I may not have been listening.
Look man, some times you just gotta roll the dice

So many free days, so few fish....

Offline Angry Perch

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Re: Charcuterie
« Reply #26 on: November 10, 2016, 09:40:07 AM »
Freezer delivered yesterday, and will start drilling holes tonight.
Pork belly in the brine for a dry cured Pancetta Arrotolata that will cure for 10 days or so, and then hang for a month or 2. Two venison roasts thawing and will attempt Venison Bresaola.

Offline Angry Perch

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Re: Charcuterie
« Reply #27 on: November 17, 2016, 09:31:56 AM »
First batch of venison Tuscan salami is in the chamber. Goose prosciutto goes in tonight. Bresaola and pancetta go in this weekend.




Offline NRA4LIFE

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Re: Charcuterie
« Reply #28 on: November 17, 2016, 09:38:04 AM »
Looking good.
Look man, some times you just gotta roll the dice

So many free days, so few fish....

Offline Carl

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Re: Charcuterie
« Reply #29 on: November 17, 2016, 10:06:24 AM »
Perch,

Is the temp and humidity holding within your parameters? 

Carl

Offline Angry Perch

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Re: Charcuterie
« Reply #30 on: November 17, 2016, 10:13:21 AM »
Perch,

Is the temp and humidity holding within your parameters? 

Carl

Since I don't have a dedicated incubation chamber (yet) I got a mini space heater, and switched the temp controller from cool to heat, and am using the camber for incubating. Of course this only works once, as I can't incubate a new batch if I already have product in there. Temp is holding between 82 and 87F, and  humidity 75 - 85. Tonight I'll switch back to cooling, and run it at 55F and 70-75 RH. Yes, it's holding temp well. Humidity dips a little low when the freezer runs, but catches up very quickly. I stuck a computer fan pointing up next to the humidifier that runs when the humidifier runs. This drastically reduced lag time.
« Last Edit: November 17, 2016, 10:19:46 AM by Angry Perch »

Offline Ddouble

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Re: Charcuterie
« Reply #31 on: November 17, 2016, 11:21:15 AM »
Dang you don't mess around! I'm still cleaning my fridge...

Offline Angry Perch

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Re: Charcuterie
« Reply #32 on: November 17, 2016, 11:56:58 AM »
You better get crackin'!

Offline Angry Perch

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Re: Charcuterie
« Reply #33 on: November 17, 2016, 11:57:59 AM »
Dang you don't mess around! I'm still cleaning my fridge...

You do realize I started this thread 2 years ago!  :chuckle:

Offline Boss .300 winmag

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Re: Charcuterie
« Reply #34 on: November 17, 2016, 12:54:15 PM »
You going to some Landjaeger? :drool:
"Just because I like granola, and I have stretched my arms around a few trees, doesn't mean I'm a tree hugger!
Hi I'm 8156, our leader is Bearpaw.


Keep Calm And Duc On!

Offline Angry Perch

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Re: Charcuterie
« Reply #35 on: November 17, 2016, 01:49:09 PM »
You going to some Landjaeger? :drool:

Yes, just need to get a cold smoker rigged up. My favorite!

Offline hollymaster

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Re: Charcuterie
« Reply #36 on: November 17, 2016, 02:20:43 PM »
Last night I was explaining the set up to my wife. She asked if the fridge/ freezer would be an older model or a newer model. I had to fess up that it was going to be "pretty new". Like delivered from Home Depot new. But then I explained how much money we'd save in cured meats! She said something about a boat, and price per pound of fish or something... I don't know, I wasn't really listening...
:chuckle: :chuckle:

Offline Boss .300 winmag

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Re: Charcuterie
« Reply #37 on: November 17, 2016, 02:22:46 PM »
Last night I was explaining the set up to my wife. She asked if the fridge/ freezer would be an older model or a newer model. I had to fess up that it was going to be "pretty new". Like delivered from Home Depot new. But then I explained how much money we'd save in cured meats! She said something about a boat, and price per pound of fish or something... I don't know, I wasn't really listening...
:chuckle: :chuckle:
:lol4:
"Just because I like granola, and I have stretched my arms around a few trees, doesn't mean I'm a tree hugger!
Hi I'm 8156, our leader is Bearpaw.


Keep Calm And Duc On!

Offline grundy53

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Re: Charcuterie
« Reply #38 on: November 17, 2016, 03:02:29 PM »
Tagging

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The opinions expressed in my posts do not represent those of the forum.

Offline aaronoto

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Re: Charcuterie
« Reply #39 on: November 17, 2016, 03:18:33 PM »
Very good podcast on the topic and equipment here:

https://itunes.apple.com/us/podcast/hunt-gather-talk-hank-shaw/id1075569003?mt=2

It's episode 6.

Offline Angry Perch

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Re: Charcuterie
« Reply #40 on: November 17, 2016, 04:05:30 PM »
Very good podcast on the topic and equipment here:

https://itunes.apple.com/us/podcast/hunt-gather-talk-hank-shaw/id1075569003?mt=2

It's episode 6.

I'll have to check that out.

Offline Ddouble

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Re: Charcuterie
« Reply #41 on: November 17, 2016, 04:51:47 PM »
Dang you don't mess around! I'm still cleaning my fridge...

You do realize I started this thread 2 years ago!  :chuckle:
Well I'm counting from Fridge delivery date ... :-)

Offline Angry Perch

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Re: Charcuterie
« Reply #42 on: November 17, 2016, 09:27:10 PM »
I'm beginning to realize the 3 weeks is a really long time when you go downstairs and take a peek every 25 minutes...

Offline Ddouble

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Re: Charcuterie
« Reply #43 on: November 17, 2016, 11:40:31 PM »
I'm beginning to realize the 3 weeks is a really long time when you go downstairs and take a peek every 25 minutes...
lol Ye when I did my duck Prosciutto I realized how long 2 weeks was I can't imagine the long hangs yet!

Offline Angry Perch

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Re: Charcuterie
« Reply #44 on: November 18, 2016, 12:08:43 PM »
Having lots of wet meat (yikes!) in the chamber is causing humidity to spike. Going to try narrowing the high/low limits on the thermostat to get the unit to cycle more often. Otherwise I may need to install a light bulb or low wattage ceramic pet heater to trigger more frequent cycling until things dry out a bit.

Offline Angry Perch

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Re: Charcuterie
« Reply #45 on: November 18, 2016, 09:02:45 PM »
Pancetta Arrotolata tied up and hanging.

Offline Angry Perch

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Re: Charcuterie
« Reply #46 on: November 20, 2016, 12:07:33 PM »
2 venison bresaola tied up and hanging.


Offline Carl

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Re: Charcuterie
« Reply #47 on: November 27, 2016, 02:13:19 PM »
Man, I'm really falling behind.  :drool:

Offline Angry Perch

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Re: Charcuterie
« Reply #48 on: November 27, 2016, 03:44:56 PM »
Added a seed germination mat. Puts out just enough heat to force to fridge to cycle more often and keep humidity in check.

Offline Angry Perch

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Re: Charcuterie
« Reply #49 on: November 27, 2016, 03:47:19 PM »
Man, I'm really falling behind.  :drool:

Don't worry, you're not missing anything. :chuckle:


 

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