Potassium sorbate vs. Mold 600
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old school meat curing is quite fascinating. I’ll be looking forward to seeing your product
Ridley Acres Got 2 calabrian tenderloins in the chamber and they are starting to get covered in mold 600 everything appears to be right on schedule.
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Ridley Acres Got 2 calabrian tenderloins in the chamber and they are starting to get covered in mold 600 everything appears to be right on schedule.
mrobisr Lookin good. I can’t wait until I have some time to build my out chamber and get going. Meat curing and cheese making books and equipment have already been placed on the Christmas list and some I think have already been purchased.
We have a second fridge we use to store extra condiments, surplus milk, and meat thawing. My creations will have to share this space until I find an incredible deal on either a replacement for that fridge or single door cooler. I am considering using a small deep freezer for the curing chamber, but research indicates humidity tends to be higher thus bad mold is more common with these.
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mrobisr Lookin good. I can’t wait until I have some time to build my out chamber and get going. Meat curing and cheese making books and equipment have already been placed on the Christmas list and some I think have already been purchased.
We have a second fridge we use to store extra condiments, surplus milk, and meat thawing. My creations will have to share this space until I find an incredible deal on either a replacement for that fridge or single door cooler. I am considering using a small deep freezer for the curing chamber, but research indicates humidity tends to be higher thus bad mold is more common with these.
Ridley Acres Ridley Acres you can put a little dehumidifier in it, that’s the little machine on the bottom left corner of the chamber. It doesn’t turn on much, but when it does it drops the humidity fast.
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Ridley Acres Ridley Acres you can put a little dehumidifier in it, that’s the little machine on the bottom left corner of the chamber. It doesn’t turn on much, but when it does it drops the humidity fast.
mrobisr That was the plan, I was looking at getting an eva-dry which appears to be the same unit you have but with a different brand sticker on it.
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mrobisr That was the plan, I was looking at getting an eva-dry which appears to be the same unit you have but with a different brand sticker on it.
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Ridley Acres eva-dry-edv-1100
mrobisr very interesting post. Thanks for sharing.
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Ridley Acres eva-dry-edv-1100
mrobisr Do you have a fan to circulate air?
Is there any value in exchanging air from outside or should that be avoided as to not introduce foreign bacteria spores?
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mrobisr Do you have a fan to circulate air?
Is there any value in exchanging air from outside or should that be avoided as to not introduce foreign bacteria spores?
Ridley Acres closed system only no outside air introduced except when opening the door. A fan kicks on when the refrigerator has to cool back down and I added a very small computer fan that only runs when the humifier kicks on. If you use a deep freezer i would definitely put in a very small fan to help keep the air more consistent.
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mrobisr I will be following this as closely as I can, interested to see how it all turns out
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mrobisr Do you have a fan to circulate air?
Is there any value in exchanging air from outside or should that be avoided as to not introduce foreign bacteria spores?
Ridley Acres at first I didn’t put the fan in, but I monitored the temperature and humidity and it fluctuated too much. I put the fan in and it completely stabilized both temp and humidity. If you want I’ll take better pictures so you can see the set up.
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Ridley Acres at first I didn’t put the fan in, but I monitored the temperature and humidity and it fluctuated too much. I put the fan in and it completely stabilized both temp and humidity. If you want I’ll take better pictures so you can see the set up.
2 Spanish Lomo are now added to the chamber.
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mrobisr wow those look great. Keep us posted.
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Fermenting Genoa Salami today hopefully will have it in the drying chamber later this afternoon.
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Nice. Hope to see the in progress and final pics.
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Fermenting Genoa Salami today hopefully will have it in the drying chamber later this afternoon.
mrobisr finally hit PH 4.9-5, so the salami is drying.
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Dr_Pain the Marianski’s, from their book.
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