Fermentation setup?
Posted: Thu Dec 03, 2020 17:24
As posted elsewhere, I've got my first (non-UMAI) whole muscle cure going in my small drying fridge. One of my absolute favorite examples of charcuterie/salumi is Spanish dry-cured chorizo. I make a fresh version which is great fresh or smoked, but I would like to take the next step of making a dry-cured version. I think I'm set on a recipe and process, but I'd love to get some input on how you all ferment your sausages when your drying chamber is occupied. Do you just accept the the drying chamber will be warmer and wetter while the new product is fermenting, or do you use a separate fermentation chamber?
I've seen references to using coolers and other setups for fermentation, but my Googling skills have failed me and I can't find any detailed posts here, or elsewhere on the basics of setting up some sort of fermentation rig. The cooler makes some good sense to me as it's a closed system, and you're looking for high humidity anyway. What do y'all do for warming that sort of set up? I have a seedling mat I can use, though I don't know how it would do in aa 95%RH environment.
Anyway, if I've missed posted details about fermentation, please point me that way. Otherwise, if you have hints/tips for how to accomplish this, I'm all ears!
Thanks!
Rich
I've seen references to using coolers and other setups for fermentation, but my Googling skills have failed me and I can't find any detailed posts here, or elsewhere on the basics of setting up some sort of fermentation rig. The cooler makes some good sense to me as it's a closed system, and you're looking for high humidity anyway. What do y'all do for warming that sort of set up? I have a seedling mat I can use, though I don't know how it would do in aa 95%RH environment.
Anyway, if I've missed posted details about fermentation, please point me that way. Otherwise, if you have hints/tips for how to accomplish this, I'm all ears!
Thanks!
Rich