Finally... My First Dry Cure Project

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Walleye1
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Finally... My First Dry Cure Project

Post by Walleye1 » Sat Mar 30, 2013 19:08

I finally had some time to get my first batch in the new dry cure chamber. I made a 25 lb batch of Len Poli's Hot Salami on March 26. The only deviation I made from the recipe was using 50% beef & 50% pork and for starter culture I used 5 grams of Mondostart SP. I also used the Mondostart surface mold mixed at 1 gram in a litre of distilled water.

Here's picture of them hanging in my big smoker which I used as my fermentation chamber. I was concerned about the humidity level but it held steady at 85% with the vents pretty much closed. Starting PH was about 5.7

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This is after 48 hours in the fermentation chamber and I have just moved them to the dry cure chamber. I had checked the PH after 24 hours which is how long Len Poli suggests but it was still at 5.4 so I let it go another 24 hours. After the 48 hours the PH was approximately 4.9. On the PH strips it was very close to the color of 4.8 but not quite, It was certainly lower than the next on the scale which is 5.1

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This is just a picture of the controller doing it's thing. I have been tweeking some of the settings on it and it is doing pretty good. With a load in the cabinet in the initial stage it spends more time venting the cabinet to bring the humidity down.

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I just took this today. you can see the surface mold is coming along nicely.

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Mike
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Devo
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Post by Devo » Sat Mar 30, 2013 22:57

Excellent
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Post by Chuckwagon » Mon Apr 01, 2013 04:24

Topic Split 03.31.13 @21:20 by Chuckwagon. See "pH tester" in "Hardware" forum at this link: http://wedlinydomowe.pl/en/viewtopic.php?p=18471#18471
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by Walleye1 » Wed Apr 03, 2013 01:08

Just a quick update...

After the first week my test chub is at 1085 grams. It started at 1331 grams green weight before fermentation.

Here's a picture...

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So far so good!

Mike
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Chuckwagon
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Post by Chuckwagon » Wed Apr 03, 2013 08:36

Lookin' good Mike! Great lookin' penicillium nalgiovense too. :lol: :roll:
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by Walleye1 » Wed Apr 03, 2013 15:46

Thanks CW!

Yes... It is a lovely lookin' batch of penicillium nalgiovense! :mrgreen:

Crap... I can't even pronounce that! :mrgreen:

Mike
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Walleye1
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Post by Walleye1 » Sat Apr 06, 2013 20:00

I weighed my test chub again today. 1001 grams so it is begining to slow down for sure but it's still coming along. I didn't take a picture this time as it pretty much looks the same as last time. So far there is no sign of any nasty mold as well.

To reach 35% loss I'm shooting for 865 grams...

Mike
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Walleye1
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Post by Walleye1 » Thu Apr 11, 2013 01:58

Just another quick update. My test chub is now at 935 grams so it's almost at a 30% reduction, I'm shooting for 35%. It has really slowed down, in the last 2 days it lost 34 grams.

Mike
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Post by Chuckwagon » Thu Apr 11, 2013 05:18

Hi Mike,
It's looking terrific! Can almost taste it from here. Keep your camera handy pal.

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by Walleye1 » Thu Apr 11, 2013 13:08

Thanks CW

I will definitely take pictures. It feels quite firm, certainly doesn't feel soft in the middle. Hopefully all works out... and Hey! You guys will be the second to know! My taste buds will be the first! :roll: :mrgreen:

Mike
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Post by Butterbean » Thu Apr 11, 2013 14:05

Looks great! Looks like you have a nice setup.
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Post by Walleye1 » Thu Apr 11, 2013 16:21

Thanks ButterBean!

I'm new to dry curing but been making sausage and building digitally controller watt burners for a number of years. I had this dry cure cabinet on the drawing board for some time before I got around to building it.

Dam work keeps gettin' in the way! :mrgreen:

Mike
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Post by JerBear » Fri Apr 12, 2013 00:01

Looks great!
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Post by DLFL » Fri Apr 12, 2013 20:03

That is a pretty sight!
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Walleye1
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Post by Walleye1 » Sat Apr 13, 2013 01:30

Thanks guys!

Another update...

I just weighed my test chub again and it's 912 grams. So that's a 23 gram loss over the last 2 days or 11.5 grams a day.

Impatiently waiting... :lol:
Mike
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