Cased and uncased meats in the chamber together?

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fatboyz
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Cased and uncased meats in the chamber together?

Post by fatboyz » Sat Jan 21, 2017 04:55

Hey fellas quick question. If you put uncased meat like speck in the chamber with cased meat covered in surface mold won't the speck get all moldy. I can cure my speck in the shed in the winter as I keep the temp at 13-14C but in the summer its too hot in there so it will need to go in the chamber. If I wrapped the speck in those hog casing sheets and then peeled it off after drying would that work. What do you guys do? I'm just getting my chamber going now.
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redzed
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Post by redzed » Sat Jan 21, 2017 08:04

If you are making speck, I'm assuming that you will be cold smoking it. Mould does not like smoke so it should be OK with in your curing chamber for a while. After two or three weeks a bit of mould will appear on the meat and you can wipe it off with a damp cloth with a bit of vinegar and rehang, or you could also give it a few more hours of cold smoke. Or you could just leave it alone. Casing it in the hog sheets will make it easier to have a mould free product when you are ready to pull it, because then you just peel the casing off along with any mould. I leave the mould on if just a small amount.

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fatboyz
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Post by fatboyz » Sat Jan 21, 2017 12:26

Yup, definitely cold smoking it. I'm going to try one of those amaz-n- smoke tubes for smoking over several days.
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