Charcuterie

[Timberstalker]

Wow. That looks awesome. Thanks for sharing your photos.

[merkaba93]

Yep that looks perfect.

[Angry Perch]

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!

[NRA4LIFE]

Looking good once again.  I might just have to come up there with a nice bottle of wine sometime.

[Angry Perch]

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!

[Wetwoodshunter]

If I had your skills I would be 600 lbs

[merkaba93]

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?

[Angry Perch]

Got a nice mold bloom going.

[Skillet]

Now that could be legit trading stock...

[Whitpirate]

What are you using for a chamber Perch?  Special controls/fans?  This winter is the year I get a dry curing station built.

[Spuddieselwwu]

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.

[Carl]

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

[Angry Perch]

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.

[Skillet]

Checking in on the last batch of charcuterie.  How'd it go?

[Angry Perch]

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!