Making 9kg of Salami
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skibumben one week in cabinet.
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Very very nice. How long until you can get into one and post pics of that?
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Very very nice. How long until you can get into one and post pics of that?
jeffchris83 will likely pull it at 35% weight loss (guessing early to mid-March at latest). Will definitely post pics of end product.
I ain’t scared.
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jeffchris83 will likely pull it at 35% weight loss (guessing early to mid-March at latest). Will definitely post pics of end product.
skibumben what type of cabinet do you have
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craigrice it’s the curing cabinet that sausagemaker.com sells. Had it for about 2 years now.
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skibumben I just finished my 10# of Chorizo, but I don’t have a nice curing chamber. Hang them in the garage - old school. Can you somehow describe the chamber or send me a message with some kind of link. I would like to check one of those out. I had grand plans 2 years ago to make one out of a fridge. Bought humidity and temperature controllers. Do you control all of that (humidifier, dehumidifier, heat, etc?)? Also, just curious if you would share, what temp and humidity profile do you like to use? Fermentation chamber? (I used a new clean tote, couple adjustable curtin rods I have for hanging, hung them in tote, set next to pellet fire place in basement for 24 hours). Sorry to bug you but i am trying to learn as much about charcuterie as I can.
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skibumben I just finished my 10# of Chorizo, but I don’t have a nice curing chamber. Hang them in the garage - old school. Can you somehow describe the chamber or send me a message with some kind of link. I would like to check one of those out. I had grand plans 2 years ago to make one out of a fridge. Bought humidity and temperature controllers. Do you control all of that (humidifier, dehumidifier, heat, etc?)? Also, just curious if you would share, what temp and humidity profile do you like to use? Fermentation chamber? (I used a new clean tote, couple adjustable curtin rods I have for hanging, hung them in tote, set next to pellet fire place in basement for 24 hours). Sorry to bug you but i am trying to learn as much about charcuterie as I can.
srg158 I have the curing cabinet that Sausage Maker sells. I keep it inside so ambient garages temps don’t mess with it too much and it looks nice. It has a temp range from 41 to 99 degrees and humidity from 40% - 90%. It has a couple fans to move air and a 2 gallon water tank to hold water so it doesn’t need to be connected to a water source.
It cures and ferments so when I do salamis it depends on the culture what temp and humidity I use but usually 80’s maybe even 90 and humidity around 90%. Then I bring the cabinet down to 55 degrees and humidity around 75% to cure.
I like the ease of use of this cabinet as opposed to trying to build one, but I also get that it is way more cost effective to build one. I also make a bunch of charcuterie for people as a side gig so I want to make sure the product has as much control as possible and my DIY skills are sketchy when it come to refrigeration and electrical.
I really do like it for how easy it is to use and reliable. No babysitting and when I travel for work I don’t need to worry about ambient temp swings or anything getting to it.
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Finished product. Spanish Chorizo, Calabrese and Fennel Salami. Yum!
I ain’t scared.
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skibumben, that looks so good! How’s it taste?
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skibumben, that looks so good! How’s it taste?
jeffchris83 thanks! They are all wonderful! Delivering a bunch to people who I do this as a side gig for.
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skibumben Man those look GOOD!
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