Curing Chamber
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Finished up my curing chamber about a month ago and got right into making some soppersatta!
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Nice setup! I’ve collected a fair amount of the same gear for a similar chamber. I can’t wait to get started!
Joe Hell I threw it together pretty quick, I suppose I should go through and tidy it up a little. But it works fantastic. The key thing to remember is to have a dehumidifier and humidifier that has an on/off switch not a button because it won’t trip back on when the controller turns it off… it has been fun and I am ready to start on some capicola next I think.
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deplorablenc1 That looks awesome, how long do you usually let it hang for? Are you doing an initial thermal processing stage to kick start the fermentation?
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Joe Hell I threw it together pretty quick, I suppose I should go through and tidy it up a little. But it works fantastic. The key thing to remember is to have a dehumidifier and humidifier that has an on/off switch not a button because it won’t trip back on when the controller turns it off… it has been fun and I am ready to start on some capicola next I think.
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deplorablenc1 That looks awesome, how long do you usually let it hang for? Are you doing an initial thermal processing stage to kick start the fermentation?
Jonathon after I mixed all my seasonings I stuffed 1 7/8 collagen casings and dunked them in a bath of room temp water and mold-600. I let them hang about 20 hours at 85 degrees F and 80% RH. After that I dropped the temp to 52 (3 up 2 down) and 63% RH (5 up 2 down) and they were about 40% weight loss at 3 weeks and 3 days.
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Jonathon after I mixed all my seasonings I stuffed 1 7/8 collagen casings and dunked them in a bath of room temp water and mold-600. I let them hang about 20 hours at 85 degrees F and 80% RH. After that I dropped the temp to 52 (3 up 2 down) and 63% RH (5 up 2 down) and they were about 40% weight loss at 3 weeks and 3 days.
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deplorablenc1 do you test for PH? If so which unit did you purchase and test with? I am looking for a PH testing unit and would like some feedback if anyone has some?
demmerich I do not have a pH tester. I am very new to the cured meats process and thought I would start small with 30lbs of soppersatta. I used Bactoferm 52 in my process though when I mixed it up. I think as I learn more I will probably need to get to tracking/testing pH.
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Finished up my curing chamber about a month ago and got right into making some soppersatta!
deplorablenc1 You’re the man!! I’ve been wanting to build a dry chamber to do exactly this, might have to get serious about building one. Well done!!
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