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Author Topic: Charcuterie  (Read 49284 times)

Offline Stein

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Re: Charcuterie
« Reply #210 on: January 19, 2021, 09:56:43 AM »
 :tup:

Offline Angry Perch

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Re: Charcuterie
« Reply #211 on: January 19, 2021, 10:11:12 AM »
:tup:

Also, there's more to it than just inability to move/ re-arrange shelves. When a frost free fridge/ freezer cycles on, it dries the air. Without it, you'd need to exclusively rely on a dehumidifier to keep your humidity in the target zone (I shoot for 75-80%). With fresh product hanging, that's a ton of moisture, and therefore lots of emptying with a small dehumidifier.

Offline Stein

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Re: Charcuterie
« Reply #212 on: January 19, 2021, 10:18:09 AM »
Yeah, I was planning on having both a humidifier and dehumidifier on one controller and temp on a second controller.

I'm planning on basically copying what 2 Guys & a Cooler do on their YouTube channel and website.

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Charcuterie
« Reply #213 on: January 31, 2021, 12:35:50 PM »
I decided to use the frige I already had instead of buying a freezer as I am somewhat limited on space and didn't see any good deals on freezers.  I did go a bit overboard on the wiring since I had some time.  I wired a dedicated 120v circuit to power the fan through a speed control and the light.  This enables me to use the light and fan when the compressor is off.  I put the compressor and condenser coil fan on another circuit controlled by the Inkbird.  I found an old chicken coop heater, cleaned it up and have that on the Inkbird as well.

The humidity inkbird runs both a humidifier and dehumidifier.

I've spent the last two days adjusting the control parameters so it's fairly stable, doesn't cycle all the time and doesn't have heat/cool or humidify/dehumidify fighting.  Temp is easy, humidity takes some tinkering.  I now wish I had a PID for humidity, but it will work fine.

I also decided on a lonza for my first project, the pork is super cheap at Costco and it seems simpler since you don't have the fermenting steps with salami.  Second project probably will be a bresaola for the same reasons, then maybe a rolled pancetta if things are going well.


Offline Angry Perch

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Re: Charcuterie
« Reply #214 on: January 31, 2021, 01:49:15 PM »
Awesome! Looking forward to seeing some meat hanging in there.

Offline Angry Perch

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Re: Charcuterie
« Reply #215 on: February 01, 2021, 08:49:22 AM »
Working on a couple odd things.
Mojama is traditionally made with yellowfin tuna, salted and air dried until hard. It is then thinly sliced or grated over dishes to add flavor.
I had few albacore loins leftover from Skillet, so have a couple chunks already salted and hanging in the garage. It's not the windswept Spanish coast. but it'll have to do.

I've also been wanting to do Bottarga. Basically the same thing but with fish roe. I haven't been out perch fishing lately, so I'm using some chicken egg yolks. Salted for 2 days, rinsed and dried in the fridge for two days, cold smoked, and now wrapped in cheese cloth and hanging with the Mojama.


Offline Stein

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Re: Charcuterie
« Reply #216 on: February 03, 2021, 03:39:16 PM »
Chamber is all cleaned and sanitized, just waiting for UPS to deliver supplies for the first few projects.

Iíll calibrate the sensors and sanitize again right before I need it.




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Offline Angry Perch

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Re: Charcuterie
« Reply #217 on: February 03, 2021, 04:02:55 PM »
Looks like a pro job. Nice work. Just don't sanitize after you start using it and it's inoculated with yummy mold.
What are the plans for your first product(s)?

Offline Stein

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Re: Charcuterie
« Reply #218 on: February 03, 2021, 04:49:52 PM »
Thanks, I was thinking that's what I should do with the sanitization and mold but didn't read anything one way or another so good to confirm.

For the first couple, I wanted to find some things where the technique was less complicated and the ingredients inexpensive and easy to find so I won't cry as much if it doesn't turn out.  I have the controls set, but the settings are for an empty chamber, so it will likely need some fine tuning when product goes in.

I scouted Costco and they have pork loin and beef center round that were surprisingly inexpensive, so my first project will be lonza, followed by bresaola.  I got two recipes for the bresaola as it comes cut in half so I figured I would mix it up.

Assuming all goes well, I really want to try a rolled pancetta and then maybe branch into some type of salami, eventually working wild game in.

Long term, I hope to get a half or whole pig next fall and cut it myself and do some of the more challenging and longer term projects.

Offline Angry Perch

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Re: Charcuterie
« Reply #219 on: February 03, 2021, 05:33:28 PM »
That pretty much mirrors my learning curve. I did bresaola with backstrap. Insanely easy and good. I also do a rolled pancetta and it was great. Don't overthink it. It's easy!!

Offline Stein

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Re: Charcuterie
« Reply #220 on: February 04, 2021, 11:14:15 AM »
What did you use for a casing on the rolled pancetta?  Looks like beef bung or collagen sheets & netting, I've never used either.

Offline Angry Perch

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Re: Charcuterie
« Reply #221 on: February 04, 2021, 11:21:31 AM »
I didn't case it. look at reply 45 and 46 on this thread. Man that thing was funky and fantastic!

Offline Stein

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Re: Charcuterie
« Reply #222 on: February 04, 2021, 11:31:47 AM »
Nice, I should go back and re-read this entire thread.

I'm basically on hold waiting for my Sausage Maker order, they've had it for a week and it hasn't shipped.  Cure #2 is about impossible to find online, everyone is out.  I can't think of anyplace local that would carry it, so I guess I wait.

Offline Angry Perch

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Re: Charcuterie
« Reply #223 on: February 04, 2021, 11:40:50 AM »
Nice, I should go back and re-read this entire thread.

I'm basically on hold waiting for my Sausage Maker order, they've had it for a week and it hasn't shipped.  Cure #2 is about impossible to find online, everyone is out.  I can't think of anyplace local that would carry it, so I guess I wait.

I've got #2. If you want some, shoot me your address. A little goes a long way!

Offline Stein

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Re: Charcuterie
« Reply #224 on: February 04, 2021, 11:48:42 AM »
Awesome, thanks.  Yeah, I think it's only like 0.25% by weight or something, I'll have to double check the recipe.

 


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