Time to Clean Shop

Kijek · Post by **Kijek** » Wed Jan 31, 2018 01:21

Well as small and new as my operation may be, as I only did about 100 lbs in the past 6 months mostly fresh sausage, and about 30 lbs dried, I also did my first chamber this year.

With that being said, I'm gonna stop and clean ... I mean steam clean all my equipment.

Then when the last comes out of the chamber, I will steam clean it, and switch it back to a refrigerator and get ready to make 3 whole corned beef for St. Patty's day.

Anyone else doing a clean up and switching over to doing other meats?

airbrush · Post by **airbrush** » Wed Jan 31, 2018 12:45

I just emptied out my drying fridge and plan on sanitizing it , adding a different grate for hanging and making my controllers more permanent (and more professional looking).

I plan on laying low on the dried sausage for a couple months as I'll be doing some travelling and won't be around to tend to them.

THEN I'm going to repeat my Soppressata and Salami Calabrese.

Post by **Bob K** » Wed Jan 31, 2018 14:46

The only part of the chamber thats needs cleaning is the bottom. Otherwise you are killing off the molds you have established.

Kijek · Post by **Kijek** » Wed Jan 31, 2018 17:19

Thanks for that BobK, I didn't know that, but since I'm turning it BACK into a refrigerator for now, to hold the bucket for pickling the briskets, for corned beef.
Isn't that gonna kill all the nice mold ????

Post by **Bob K** » Wed Jan 31, 2018 17:41

No. Think of where you store the mold starter...frozen.

Kijek · Post by **Kijek** » Wed Jan 31, 2018 17:59

Yes I gotcha!