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  5. Potassium sorbate vs. Mold 600

Potassium sorbate vs. Mold 600

Scheduled Pinned Locked Moved Meat Processing
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  • mrobisrM mrobisr

    Ridley Acres eva-dry-edv-1100

    Ridley AcresR Offline
    Ridley AcresR Offline
    Ridley Acres
    Regular Contributors
    wrote on last edited by
    #14

    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 2 Replies Last reply
    0
    • 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.

      1 Reply Last reply
      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
        1
        • 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

                  1 Reply Last reply
                  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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