Charcuterie

[Whitpirate]

Ok, I'm on the hunt for a good chamber.... I'm sure I'll have questions and pester you all soon.

[Angry Perch]

Ok, I'm on the hunt for a good chamber.... I'm sure I'll have questions and pester you all soon.

This is it!

https://seattle.craigslist.org/sno/app/d/frigidaire-14-cuft-frost-free/6441724412.html

[Angry Perch]

Happiness is...
A freshly filled curing chamber.

[Angry Perch]

A nice progression of mold growth over the first four days in the chamber.

[206]

I'm only up to Cure#1 but never #2.  Some day I am going to do that.

[Angry Perch]

I'm only up to Cure#1 but never #2.  Some day I am going to do that.

Just a little equipment and you're in. It's not at all difficult, and well worth it.

[lokidog]

My first try... pork sirloin done coppa style... in a cardboard box in my basement laundry room.  Perfect temperature, humidity was a little low so I vac packed and rested the meat several times during the drying process to equalize the moisture. Dried to 34-39% weight loss. I tried the 39% and it could use a little more drying so will be placing the others back in my drying "chamber".    Total drying time has been 10 days and then two weeks. These were about 2 pounds each to start.

There's a good learning page Cured Meats and Sausage Making on FB.

Next will be Canadian Bacon since I won't need to do the drying part.

BTW, the coating is an amazing Spanish Paprika from Fred Meyer bulk with a deep, rich, smoky flavor.

[Angry Perch]

Sweet! Your cardboard chamber would work perfect with my cardboard smoker!

Loki - A big bowl of salt saturated in water should hold it at ~75% if the chamber is relatively small and not too drafty

[NRA4LIFE]

Dang it, you guys are killing me.  Sounds like another hobby in my future. 

[lokidog]

Sweet! Your cardboard chamber would work perfect with my cardboard smoker!

Loki - A big bowl of salt saturated in water should hold it at ~75% if the chamber is relatively small and not too drafty

I had a bowl of water under it.  I used my little chief rack holder to support my wire trays and the box was/is about twice as big in volume.  55 degrees and 65% humidity.  I kept the box slightly open so that there would be some airflow as was recommended since I had quite a bit of white mold the first time through.  I rinsed them with vinegar and then recoated with paprika until I ran out and fresh ground pepper on the rest.  As you can see in the photo, the second go-around still had a little mold on the paprika ones, but not on the pepper. I love the flavor of the paprika, but will probably use pepper next time for all of them.

[Angry Perch]

Mold is good!
Did you case them in anything?

[lokidog]

Mold is good!
Did you case them in anything?

No, just packed the Spanish Paprika on the outside. 

[Angry Perch]

If you want to keep it sealed up to manage humidity, and still have some air moving, a computer fan is a cheap, easy solution. I have one of these just sitting in the bottom of my chamber. It's been running 24/7 for a year and a half with no issues.

[lokidog]

If you want to keep it sealed up to manage humidity, and still have some air moving, a computer fan is a cheap, easy solution. I have one of these just sitting in the bottom of my chamber. It's been running 24/7 for a year and a half with no issues.

Good idea.  I honestly don't get the air moving thing, if the air is 75% humidity, it is that whether or not it is moving.  Unless, no movement allows for higher humidity pockets to form and thus more mold. I still got mold at only 65% though. I might try bagging next time just so I can peel the mold off but am not sure how those work for different sized pieces.  Are they stretchy? Does one size fit diameters x-y and another y-z?

[Angry Perch]

If you're talking about Umai bags, I've not used them. You can use beef bung, and it comes in different sizes. It's tough as nails, and will stretch. Definitely need to boost that humidity though. 75-80 is more like it.