Hey Gang it’s been a long time. I’ve been busy catching fish all summer and I shot my moose last week.Still a deer to harvest but I butchered a pig as well. So it’s Sausage Season!! It’s still a little warm in the garage for drying so I thought I’d give some UMAI bags a try. The instructions call fo...

Hey gang good to be back. My son is attempting to cure the back leg of a pig. He put it in a brine of 2.5 % salt 0.25% cure and isn’t sure how much brown sugar. He injected it with brine as well. The problem is he left it in for 18 days. Is it salvageable? I don’t have any experience with hams. I to...

Ph will drop as long as there is food for bacteria to feed on. I would eliminate the table sugar and go with .2% dextrose.

I'm thinking of making a drying chamber out of my upright freezer. Has anybody had any experience with this? Is the cycling on and off any harder on them compared to a fridge?

Good point. I’m not a fan of mold on coppa so I give it a little smoke to keep it off.

I personally don’t like to go much above 54F

Quote Hello Ed - check that post - viewtopic.php?p=40369#p40369 Main reason that i inoculate my batches every time before putting them to curing chamber. Hi Stefan I always use a starter culture. What I meant to say is I haven’t needed to use a surface mold every time. It forms from the salamis I a...

I use the same distilled water I use for starter culture. It’s definitely worth a try. It’s weird because I literally only inoculated one batch and have had it in my chamber ever since. Once new product goes in it will have mold in no time.

It sounds like it’s only been a day or so since you put it in do dry. Give it a week or so. it’s all about patience lol . It’ll be in there for a month or 2 anyway . Good luck and keep us posted

I’m thinking of only cooking my smokies to 130ish to keep them extra juicy. I’ll cook them to 160 when it’s time to eat them. Thoughts?

Is your unit cycling more than normal? I ask because I had the same issue and it ended up being a coolant leak. Yes it is. The strange thing is the freezer section is working fine. The fridge only cost me $100 (you get what you pay for I guess) so I might get somebody come and check it. In the mean...

Bob K wrote: ↑

Sun May 16, 2021 12:37

Have you tried adding a few frozen gallon jugs of water to get the temp down? That will work as a temporary fix for your chamber

Thx Bob I’ll give it a try

So my fridge can’t keep up with the heat we are having. The temp is creeping up to close to 60F. I normally like it at 52-54F. I do have some umai bags I’ve never tried so I’m wondering anybody has put half dried salami into umai bags and then inti your regular fridge? Some have surface mold but the...

I don’t bother checking the ph once its drying

I don’t put cure on in stages.