Search found 86 matches

by reddal
Tue May 09, 2017 11:23
Forum: Curing chambers and Related Equipment
Topic: Advice on building a larger curing chamber?
Replies: 5
Views: 4969

OK new idea for a large drying chamber. Rather than spend a lot of money on a big fridge and convert it - I could add some equipment to my wine cellar to control the temperature and humidity - and be able to use the whole room for drying chorizo? I would still be using my existing chamber for initia...
by reddal
Thu May 04, 2017 19:17
Forum: Curing chambers and Related Equipment
Topic: Advice on building a larger curing chamber?
Replies: 5
Views: 4969

This is close to what I am shopping for presently. A double bypass door commercial cooler, No need for the freezer in a domestic and a more robust cooling system. I've seen them come up on craiglist and similar sites. I have read that the glass front and bright light can be an issue, so I will prob...
by reddal
Thu May 04, 2017 15:45
Forum: Curing chambers and Related Equipment
Topic: Advice on building a larger curing chamber?
Replies: 5
Views: 4969

Advice on building a larger curing chamber?

Hi, So my last batch of Chorizo is out of the chamber and I think has worked very well. The next batch is now in there starting to dry. My chamber can hold about 30kg of Chorizo - so with a single chamber I can produce about 5kg a week on average. However I want to make more than that! I'm thinking ...
by reddal
Thu May 04, 2017 15:32
Forum: Dry Cured Meats and Sausages
Topic: Is this mold ok?
Replies: 15
Views: 5196

Hi, Just to close this off - the mold didn't get any worse. I cleaned it off some of them and left some as they were. Both seem to be fine now they are are ready and are tasting very good. Thanks for all your help. Here is what the final product looked like : https://thumb.ibb.co/bwj9Ak/IMG_2746_2.j...
by reddal
Thu May 04, 2017 15:25
Forum: Curing chambers and Related Equipment
Topic: Is it bad to overfill a curing chamber?
Replies: 1
Views: 1455

Is it bad to overfill a curing chamber?

Hi, For my latest batch of Chorizo I put a lot of them onto a single shelf - so they are quite stuffed together (I was going to use 2 shelves but the dehumidifier was playing up on the bottom shelf and I needed access to it). In the past I've always tried to give each Chorizo some space around it. D...
by reddal
Sun Mar 26, 2017 19:12
Forum: Dry Cured Meats and Sausages
Topic: Is this mold ok?
Replies: 15
Views: 5196

Kind of odd that the spots appeared after the nalgiovense established itself so well. I can't really see your spots in a higher resolution, but as long as you don't get the black mould which tends to sink roots into the meat, you have nothing to worry about. My current theory is that I introduced t...
by reddal
Sun Mar 26, 2017 11:07
Forum: Dry Cured Meats and Sausages
Topic: Is this mold ok?
Replies: 15
Views: 5196

Is this mold ok?

Hi, My recent batch of chorizo used Mold 600 solution for the first time. This seemed to be going well with a consistent covering of white mold after a few days. However a week after fermentation I noticed some gray/green dots on the chorizo - which dont look good : http://i.imgur.com/CebZvc9.jpg Cl...
by reddal
Fri Mar 24, 2017 23:28
Forum: Dry Cured Meats and Sausages
Topic: Anyway I can source B-LC-007 starter culture in the UK?
Replies: 8
Views: 3172

I see that the you hygrometer is showing a RH of 99%, which is too high. I think that hygrometer is broken - it always shows 99%. I've got a couple of other sensors in there I trust better : 1. The sensor in the humidity controller (ie the box that switches the humidifier / dehumidifier on when out...
by reddal
Fri Mar 24, 2017 13:43
Forum: Dry Cured Meats and Sausages
Topic: Anyway I can source B-LC-007 starter culture in the UK?
Replies: 8
Views: 3172

Unfortunately many of the spec sheets give us the"optimum" temperature for the bacteria to grow and multiply which usually is quite high and not necessarily the "optimum" temperature for fermenting a particular style of dry cured sausage. What temperature did you ferment at? I fermented the Bressas...
by reddal
Fri Mar 17, 2017 22:14
Forum: Dry Cured Meats and Sausages
Topic: Anyway I can source B-LC-007 starter culture in the UK?
Replies: 8
Views: 3172

Hi, I managed to source some B-LC-007 starter culture from butcherspantry.com . I had to pay to get it shipped from the US - which meant it was out of cold temp storage longer than I would have liked, and was a bit expensive - but I finally got some. Email Evan Brady <evan@butcherspantry.com> if you...
by reddal
Mon Feb 20, 2017 18:46
Forum: Dry Cured Meats and Sausages
Topic: Anyway I can source B-LC-007 starter culture in the UK?
Replies: 8
Views: 3172

Anyway I can source B-LC-007 starter culture in the UK?

Hi, I'm trying to make Chorizo using this recipe - https://ourdailybrine.com/how-to-make-dry-cured-spanish-chorizo-castellano/ . However I can't find anywhere I can buy the Bactoferm B-LC-007 starter culture in the UK or europe? I can see some US websites that have it - but they don't seem to ship i...