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  5. Potassium sorbate vs. Mold 600

Potassium sorbate vs. Mold 600

Scheduled Pinned Locked Moved Meat Processing
26 Posts 9 Posters 933 Views 4 Watching
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  • Ridley AcresR Ridley Acres

    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?

    mrobisrM Offline
    mrobisrM Offline
    mrobisr
    Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
    wrote on last edited by
    #15

    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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    0
    • JonathonJ Offline
      JonathonJ Offline
      Jonathon
      Team Blue Admin Walton's Employee Power User
      wrote on last edited by
      #16

      mrobisr I will be following this as closely as I can, interested to see how it all turns out

      Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

      1 Reply Last reply
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      • Ridley AcresR Ridley Acres

        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?

        mrobisrM Offline
        mrobisrM Offline
        mrobisr
        Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
        wrote on last edited by
        #17

        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.

        mrobisrM 1 Reply Last reply
        0
        • mrobisrM mrobisr

          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.

          mrobisrM Offline
          mrobisrM Offline
          mrobisr
          Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
          wrote on last edited by
          #18

          2 Spanish Lomo are now added to the chamber.
          20211203_180903.jpg
          20211203_183558.jpg
          20211203_191225.jpg

          cdavisC mrobisrM 2 Replies Last reply
          7
          • mrobisrM mrobisr

            2 Spanish Lomo are now added to the chamber.
            20211203_180903.jpg
            20211203_183558.jpg
            20211203_191225.jpg

            cdavisC Offline
            cdavisC Offline
            cdavis
            Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
            wrote on last edited by
            #19

            mrobisr wow those look great. Keep us posted.

            mrobisrM 1 Reply Last reply
            1
            • marzig20M Offline
              marzig20M Offline
              marzig20
              Veteran Sous Vide Canning
              wrote on last edited by
              #20

              mrobisr very interesting post!

              1 Reply Last reply
              1
              • cdavisC cdavis

                mrobisr wow those look great. Keep us posted.

                mrobisrM Offline
                mrobisrM Offline
                mrobisr
                Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                wrote on last edited by
                #21

                cdavis will do

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                0
                • mrobisrM mrobisr

                  2 Spanish Lomo are now added to the chamber.
                  20211203_180903.jpg
                  20211203_183558.jpg
                  20211203_191225.jpg

                  mrobisrM Offline
                  mrobisrM Offline
                  mrobisr
                  Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                  wrote on last edited by
                  #22

                  mrobisr 20220109_222728.jpg 20220109_220003.jpg

                  Fermenting Genoa Salami today hopefully will have it in the drying chamber later this afternoon.

                  mrobisrM 1 Reply Last reply
                  3
                  • samspadeS Offline
                    samspadeS Offline
                    samspade
                    Team Orange Masterbuilt Sous Vide Team Blue Power User
                    wrote on last edited by
                    #23

                    Nice. Hope to see the in progress and final pics.

                    1 Reply Last reply
                    0
                    • mrobisrM mrobisr

                      mrobisr 20220109_222728.jpg 20220109_220003.jpg

                      Fermenting Genoa Salami today hopefully will have it in the drying chamber later this afternoon.

                      mrobisrM Offline
                      mrobisrM Offline
                      mrobisr
                      Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                      wrote on last edited by
                      #24

                      mrobisr finally hit PH 4.9-5, so the salami is drying.20220110_212938.jpg

                      1 Reply Last reply
                      3
                      • Dr_PainD Offline
                        Dr_PainD Offline
                        Dr_Pain
                        Sous Vide Dry Cured Sausage Traeger Team Blue
                        wrote on last edited by
                        #25

                        Hey mrobisr, which recipe are you using for your Genoa salami?

                        mrobisrM 1 Reply Last reply
                        0
                        • Dr_PainD Dr_Pain

                          Hey mrobisr, which recipe are you using for your Genoa salami?

                          mrobisrM Offline
                          mrobisrM Offline
                          mrobisr
                          Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                          wrote on last edited by
                          #26

                          Dr_Pain the Marianski’s, from their book.

                          1 Reply Last reply
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