Community > Butchering, Cooking, Recipes
Charcuterie
Angry Perch:
--- Quote from: aaronoto 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.
--- End quote ---
I'll have to check that out.
Ddouble:
--- Quote from: Angry Perch on November 17, 2016, 11:57:59 AM ---
--- Quote from: Ddouble on November 17, 2016, 11:21:15 AM ---Dang you don't mess around! I'm still cleaning my fridge...
--- End quote ---
You do realize I started this thread 2 years ago! :chuckle:
--- End quote ---
Well I'm counting from Fridge delivery date ... :-)
Angry Perch:
I'm beginning to realize the 3 weeks is a really long time when you go downstairs and take a peek every 25 minutes...
Ddouble:
--- Quote from: Angry Perch 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...
--- End quote ---
lol Ye when I did my duck Prosciutto I realized how long 2 weeks was I can't imagine the long hangs yet!
Angry Perch:
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.
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