<![CDATA[Curing Chamber]]>Finished up my curing chamber about a month ago and got right into making some soppersatta!0_1550709319145_20190130_063003.jpg
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]]>https://waltonsdev.nodebb.com/topic/1113/curing-chamberRSS for NodeFri, 11 Sep 2026 02:17:18 GMTThu, 21 Feb 2019 00:33:05 GMT60<![CDATA[Reply to Curing Chamber on Tue, 26 Feb 2019 15:11:22 GMT]]>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!!

]]>https://waltonsdev.nodebb.com/post/4128https://waltonsdev.nodebb.com/post/4128Tue, 26 Feb 2019 15:11:22 GMT<![CDATA[Reply to Curing Chamber on Tue, 26 Feb 2019 14:45:16 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/4126https://waltonsdev.nodebb.com/post/4126Tue, 26 Feb 2019 14:45:16 GMT<![CDATA[Reply to Curing Chamber on Tue, 26 Feb 2019 05:18:18 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/4123https://waltonsdev.nodebb.com/post/4123Tue, 26 Feb 2019 05:18:18 GMT<![CDATA[Reply to Curing Chamber on Thu, 21 Feb 2019 17:23:42 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/3989https://waltonsdev.nodebb.com/post/3989Thu, 21 Feb 2019 17:23:42 GMT<![CDATA[Reply to Curing Chamber on Thu, 21 Feb 2019 14:45:30 GMT]]>deplorablenc1 I had a test run where I set up everything in my oven for a few days and the temp and humidity were spot on. I have potential for setting up a large ‘tent’ for a walk-in version in my basement.

]]>https://waltonsdev.nodebb.com/post/3982https://waltonsdev.nodebb.com/post/3982Thu, 21 Feb 2019 14:45:30 GMT<![CDATA[Reply to Curing Chamber on Thu, 21 Feb 2019 13:59:51 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/3979https://waltonsdev.nodebb.com/post/3979Thu, 21 Feb 2019 13:59:51 GMT<![CDATA[Reply to Curing Chamber on Thu, 21 Feb 2019 13:22:42 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/3977https://waltonsdev.nodebb.com/post/3977Thu, 21 Feb 2019 13:22:42 GMT<![CDATA[Reply to Curing Chamber on Thu, 21 Feb 2019 03:13:10 GMT]]>Nice setup! I’ve collected a fair amount of the same gear for a similar chamber. I can’t wait to get started!

]]>https://waltonsdev.nodebb.com/post/3975https://waltonsdev.nodebb.com/post/3975Thu, 21 Feb 2019 03:13:10 GMT