Hey all, Chris, Bob, Butterbean, Lou, etc! Been away from the forum for a while....work, go figure! Question, I am going to be starting my curing chamber up again soon, and had a question on fiberous casings (like the ones they sell at Bass Pro, Cabelas, etc for venison summer sausage) Will these fi...

Let me know if you need me to take some pics of how I ran my wires, etc and I can send pics to you if you have questions.

That's why I ran everything thru the door, and not thru the sides or back. Easier to chase wires, and not going to hit anything critical! Only wire I ran thru the chamber was the very top corner back to front, to run my power cable.

No prob on my end here Bob. That's odd?

Looks good Lou, I too like to take advantage of the height when hanging links. Just be sure not to hang too many on one link chain...I had a link chain of chorizo break on me one night after I moved them from the fermenting chamber (my kitchen oven!) to the drying chamber! Too much weight!my camera ...

Chris, I hid all my wires, except for the power cord coming out of the back, in the front door. And I didn't have to remove the door interior panel, just use a fish tape and go from one hole to the other, where the wires are hidden between the inside panel and the foam. Easy! And be sure to look und...

I use the WH8040, can be found on eBay or Amazon for about $20.
Works great, never had any issues!

http://www.amazon.com/IMAGEŸ-Digital-Hu ... entries*=0

Told you Lou! That bresoala goes FAST! My family actually prefers it over coppa! Sounds like yours does as well! Your spread looks absolutely fantastic!

Great looking product Stephan! Looks absolutely delicious!!

I have never had any mold between my casing and my muscle, but I think some would be normal in many situations. Your pics look fine to me, and it looks great! Eat away I say! Wipe off and move on!

You can always paint the glass door black on the outside of the glass with spray paint. Will come off easily with a razor blade scraper. Prest! No light thru the glass!

I use my oven. Door closed, and I get 75-85 deg and 90-95% humidity. Plus the family doesn't mind asking they get to order out or eat out for two days!

Definitely post some pics when you get some time!

Man, that's cold! That's around 39 deg F !
No wonder WL goes slowly! I would think at that temp they would last forever!
And develop taste very nicely,

Do you get mold at that temp?

Hey Lou, take solace in the fact that I have a coppa and two bresoala in my chamber now that are all at 40% and have slowed to losing around 0.5% per week! So I will just leave them to rest until 48-50% to see how they turn out! If they continue on this WL path, that would be around 26 weeks in the ...