Dry Curing Sausage

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5 years 9 months ago #3640 by nepas
Replied by nepas on topic Dry Curing Sausage
Some of my fermented/dry cured meats.


We are full time RV'rs. 40' 5th wheel.

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5 years 9 months ago #3642 by Jim
Replied by Jim on topic Dry Curing Sausage
Looks awesome! Looks like you definitely know what you are doing.

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5 years 9 months ago #3643 by Supiman
Replied by Supiman on topic Dry Curing Sausage
Hey can anyone post picks of the inside of their curing chambers? I would like to see picks of what the inside looks like when in the drying stage. Eg. Humidifier, fan, fridge, wine fridge etc......

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5 years 9 months ago #3644 by nepas
Replied by nepas on topic Dry Curing Sausage
Your going to need of course a fridge.

Temp controller (there are many out there just google)



Humidity controller. This is a Dayton. All the plug boxes are weather resistant with seals.


A digital hygrometer



Lights for the fermentation time




I use a different temp control for the lights.


And a cool mist ultra sonic humidifier.


NOTE: I have found that unscented CRYSTAL cat litter works very well for humidity, as does humidity beads used for cigar humidifiers, you can buy these beads by the pound online.

In keeping with the Drybags forum i do not know how the bags will work with the humidity.

We are full time RV'rs. 40' 5th wheel.

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5 years 9 months ago - 5 years 9 months ago #3666 by Carnie
Replied by Carnie on topic Dry Curing Sausage
After 23 days they have lost about 95-100 grams each which is a little slower that the ones in the traditional dry cure cabinet which have lost a little bit more weight in the same time period, they are firming up nicely
Last edit: 5 years 9 months ago by Carnie.

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5 years 9 months ago #3667 by nepas
Replied by nepas on topic Dry Curing Sausage
Those are looking good. Wonder how the bag would work on some dry chorizo?

We are full time RV'rs. 40' 5th wheel.

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