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Author Topic: Charcuterie  (Read 34100 times)

Offline Timberstalker

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Re: Charcuterie
« Reply #150 on: July 09, 2017, 02:53:06 PM »
Wow. That looks awesome. Thanks for sharing your photos.
If you aint hunting, you aint livin'

Offline merkaba93

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Re: Charcuterie
« Reply #151 on: July 10, 2017, 08:02:09 AM »
Yep that looks perfect.
Be Better than Cream of Mushroom Soup

Offline Angry Perch

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Re: Charcuterie
« Reply #152 on: November 08, 2017, 11:56:40 AM »
Well, time to fill the chamber up again. 56% deer, 28% Berkshire butt, 16% Berkshire fat. 5 pounds of my basic salami (lots of garlic and crushed red pepper), 2.5 pounds Spanish Chorizo, and 2.5 pounds of an experiment I'm calling atomic funk, with lots of really intense dried bolete mushrooms, all stuffed in 40 mm collagen rounds. Now the long wait!

Offline NRA4LIFE

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Re: Charcuterie
« Reply #153 on: November 08, 2017, 02:08:17 PM »
Looking good once again.  I might just have to come up there with a nice bottle of wine sometime.
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 #154 on: November 08, 2017, 02:33:36 PM »
Looking good once again.  I might just have to come up there with a nice bottle of wine sometime.

This batch should be ready in 5 or 6 weeks!

Online Wetwoodshunter

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Re: Charcuterie
« Reply #155 on: November 08, 2017, 02:40:29 PM »
If I had your skills I would be 600 lbs

Offline merkaba93

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Re: Charcuterie
« Reply #156 on: November 08, 2017, 02:45:03 PM »
Angry Perch, what culture do you like to use?
Do you use sugar or dextrose?
Mold 600 or no mold 600?

I'm just curious what other guys use.
And what kind of curing chamber did you set up? And what incubation set up do you use?

Be Better than Cream of Mushroom Soup

Offline Angry Perch

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Re: Charcuterie
« Reply #157 on: November 10, 2017, 09:46:00 PM »
Got a nice mold bloom going.

Offline Skillet

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Re: Charcuterie
« Reply #158 on: November 10, 2017, 09:48:12 PM »
Now that could be legit trading stock...
« Last Edit: November 10, 2017, 10:38:54 PM by Skillet »
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Offline Whitpirate

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Re: Charcuterie
« Reply #159 on: November 14, 2017, 08:27:31 AM »
What are you using for a chamber Perch?  Special controls/fans?  This winter is the year I get a dry curing station built.

Offline Spuddieselwwu

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Re: Charcuterie
« Reply #160 on: November 18, 2017, 09:59:40 PM »
Has anyone tried the Umai dry bagsv? I have some capicola curing now. I also just finished up some venison pepperoni and salami using umai and it turned out excellent.

Offline Carl

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Re: Charcuterie
« Reply #161 on: November 20, 2017, 08:15:09 AM »
Has anyone tried the Umai dry bagsv? I have some capicola curing now. I also just finished up some venison pepperoni and salami using umai and it turned out excellent.

Yup, first hand experience with the Umai bags.  I made Capicola and it turned out great! Super easy and no need for a curing chamber (although I have one now).  I used the $24 Charcuterie Kit. It gives you everything you need - except the meat, of course.

https://www.drybagsteak.com/shop-umai-charcuterie.php


Offline Angry Perch

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Re: Charcuterie
« Reply #162 on: November 20, 2017, 12:40:33 PM »
What are you using for a chamber Perch?  Special controls/fans?  This winter is the year I get a dry curing station built.

Frigidaire frost free upright freezer plugged into a Wilhi temp controller.
Ultrasonic humidifier plugged into a Wilhi hygrostat.
Small dehumidifier plugged into a Wilhi Hygrostat. (only runs with new product in the chamber, as humidity spikes)
A small computer fan (not seen) on the bottom pointing up and running 24/7.
I also have a small seed germination mat in the bottom to provide a little bit of heat. This forces the unit to cycle more often in the winter when it's cold in the garage. The frost free freezer dries out the air, otherwise the little humidifier couldn't keep up.
Target temp is 50 F, and RH of 75%.
Looks a little Ted Kaczynski-ish, but it gets the job done.

Offline Skillet

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Re: Charcuterie
« Reply #163 on: December 26, 2017, 07:36:57 PM »
Checking in on the last batch of charcuterie.  How'd it go?
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Offline Angry Perch

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Re: Charcuterie
« Reply #164 on: December 27, 2017, 08:05:57 AM »
Checking in on the last batch of charcuterie.  How'd it go?

Good, but not as good as the previous batch. Think I'll go back to T-SPX starter, and do an identical batch to the previous one, as I've been keeping really detailed notes. Once I hit on a worthy concoction, I'll get a good address for you up north!

 

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