Search found 96 matches

by partycook
Sun Jun 26, 2011 01:18
Forum: Dry Cured Meats and Sausages
Topic: Project "A"
Replies: 292
Views: 111127

Hi fellow sausage makers, I managed to get the salami stuffed and into the fermenter on Monday . No problem holding 68 degrees and 90% humidity. Applied mold culture on Thursday and began to drop the temperature and humidity, it is now at 60 degrees and 80% humidity. Fan speed is still on slow. Stil...
by partycook
Thu Jun 23, 2011 21:29
Forum: Dry Cured Meats and Sausages
Topic: Project "A"
Replies: 292
Views: 111127

Hi fellow sausage makers, I tried to do a post yesterday and it didn't send. Well I managed to get my salami stuffed and into the fermenter on Monday. Temperature has been holding at 68 and the humidity is at 90 per cent fan speed at about 1/3 of full. I am going to go down and spray dip the mold cu...
by partycook
Sat Jun 18, 2011 22:13
Forum: Dry Cured Meats and Sausages
Topic: Project "A"
Replies: 292
Views: 111127

If we can use vinegar to wipe the mold off the sausage why not use vinegar to clean the chamber walls? A little acid and a little salt should make the walls clean enough for the next batch. Hydrogen peroxide and baking soda is also an effective cleaner for bacteria. Yes I have heard that peroxide w...
by partycook
Sat Jun 18, 2011 18:09
Forum: Dry Cured Meats and Sausages
Topic: Project "A"
Replies: 292
Views: 111127

Hi everyone, I'm in the process of doing a dry run on my temperatures and humidity levels. I was wondering what you guys would suggest as a final rinse after washing the fermenter/cureing chamber and tools with soap and water.I know some folks that use a diluted bleach solution.I have tried this and...
by partycook
Sat Jun 18, 2011 03:40
Forum: Dry Cured Meats and Sausages
Topic: Project "A"
Replies: 292
Views: 111127

Hi Chuckwagon, Sorry I have not responded to your emails although I have been keeping up with the site as far as doing my reading. I am currently in the process of helping my grandson with some remodeling on his new house,(removing walls etc). I have previously made a fermenter from a old freezer, I...
by partycook
Tue Jun 14, 2011 03:32
Forum: Dry Cured Meats and Sausages
Topic: Project "A"
Replies: 292
Views: 111127

Hi Chuckwagon

I don't know if you have received my reply . (no way to tell if my answer has been sent )
Lets make dry cured salami together

yes I would like to join you in doing this.

John