Mick wrote: ↑

Thu Aug 15, 2019 00:29

My Pancetta is drying VERY slowly but a i assume that is due to low overnight temps and high humidity.

Pancetta will dry slowly and not lose a lot of weight due to its high fat (low moisture) content.

Even if you cant calibrate yours you would at least know the offset and just adjust the difference. The caliber works great and can be adjusted +- 10 degrees, mine lasted around 3 years. Analogs are a bit slower to respond to changes but in my experience they last longer and require less adjustment,...

Greetings Mick and Welcome to our Forum ! looks like you are off to a good start. Every chamber is a bit different so you will have to make changes to suit your Fridge and your environment. Go through the builds pinned to the top of the Chambers section https://wedlinydomowe.pl/en/viewforum.php?f=25...

Agoracritus wrote: ↑

Mon Aug 12, 2019 00:08

Lesson learned. I’m glad I just spent the extra $$$ on a much more accurate and reliable hygrometer. (Especially with limited experience gauging the various stages of optimal dry curing)

Regardless of cost they should all be calibrated on a regulator basis

How long was it in the hot oven?

Agoracritus wrote: ↑

Wed Jul 24, 2019 23:32

Unfortunately, the freezer side is just wasted space since the temperature fluctuates wildly in order to regulate the fridge side.

That problem can be solved. Stefans build from a side by side.

viewtopic.php?f=25&t=8198

Looks good , sounds good! Real nice job linking! My 2 cents. Switch to Chinese cabbage (Napa) A lot more tender Add dehydrated chopped mushrooms to absorb some moisture. Shiitake are traditional. You can find all the dehydrated fungus (mushrooms) you want at a local Asian market. Then you could add ...

Looks good! What type of dry cured sausage did you smoke?

The Original post by Grey Goat is here : http://wedlinydomowe.pl/en/viewtopic.ph ... 58337b9e3e

Redzeds modified metric version can be found on page 2 of the same topic.

There are a lot of topics on smoke generators in the smokehouse section. https://wedlinydomowe.pl/en/viewforum.php?f=24 To be honest even after constructing or purchasing venturi or other types of generators many have switched to the simple , maintenance free tube or Chanel type generator like the A...

MT-
Bottom line is yes your sausage is safe. The initial lower Ph is what gets you through the early safety hurdles, at this point aW or low moisture is what is preventing unwanted bacterial growth. A good rule of thumb when using 007 is to use .022%.

The end result is sausage that is crumbly. It tastes fine but the texture is awful. There is a 99% chance they are being overcooked at too high of a temperature. Most smokers and (especially) ovens overshoot their target temp by 20 - 30 degrees by design, what you set them at is an average. Try poa...

Lou-
If they were all from the same batch I would second the mixing also.

Norwood wrote: ↑

Tue May 07, 2019 04:37

Would like to post some pics... is it still necessary for another host, and link to the host?

Here you go Norwood. viewtopic.php?f=18&t=8658&p=40849#p40849
We would enjoy viewing your pics!

Looks good JC ! You could try adding some paprika to the mix to give it more of the reddish-orange look of pepperoni, strictly cosmetic.