Busy day today, besides starting my dry cure sausage, I just got around to putting my ham in a cure, and soaking some cow tongues; which I hope to smoke in a couple of days.
Click on pictures to enlarge.
Here is my basic Dry Curing Cabinet setup, not shown in this picture are the remote receiver for the Thermo-Hygrometer, and the Ranco ETC-111000-000 (Line Voltage Thermostat with Probe). They are on top of the refrigerator. The heater is for when I want to ferment (incubate bacteria) sausage in the refrigerator instead of the Bradley. So that piece of equipment is optional. It is placed in the refrigerator for illustration. The fan is a variable speed fan that I found in Wal-Mart a couple of years ago. Though most Dry Curing Cabinets don't have this in their design; I feel it is important to keep the air slowly circulating. I'm currently working on hooking up a computer fan, and in the future I will us that instead of the current fan. That fan will also have a variable speed. Note: after taking this picture I swapped the positions of the fan and humidifier.
(http://i5.photobucket.com/albums/y174/Formatted/Dry%20Curing%20Cabinet/th_DryCuringCabinet.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Dry%20Curing%20Cabinet/DryCuringCabinet.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Dry%20Curing%20Cabinet/th_DryCuringCabinet2.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Dry%20Curing%20Cabinet/DryCuringCabinet2.jpg)
Here is my setup for fermenting (incubating the bacteria) sausage in the Bradley. The bottom is a hot plate with a pan of water on top. I taped some foil in the back to protect the wiring of the Bradley heating elements. The hot plate is being controlled with the DigiQ II. The wire for the hot plate is run out the generator opening. To keep the heat in and wind out, I use the cold box propane adapter plate and some aluminum foil.
The double rack above the hot plate holds 5 pounds of Spanish Chorizo, the next double rack hold 5 pounds of beef pepperoni, and the top rack is a highbred of 5 pounds of Tuscan/Hungarian salamis. They were placed in there at 7:00 AM this morning, and I will take them out of the Bradley around 8:00 PM, and hang them in the Dry Curing Cabinet.
(http://i5.photobucket.com/albums/y174/Formatted/Dry%20Curing%20Cabinet/th_SausageFermenting.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Dry%20Curing%20Cabinet/SausageFermenting.jpg)
What can I say; I'm a gadget freak. To check on the humidity inside the smoker I used the Extech 445713 Thermo-Hygrometer. If you look at the previous picture you can see the white probe hanging through the vent. The humidity stayed between 92% - 99%; the latter reading is the maximum reading for this instrument. I may try salt water next time in an attempt to keep the humidity down. At first the readings from the DigiQ II and the Extech were about 14°F off, with the Extech sensor located at the top, with the higher readings. That had me worried for a while, but after about 30 minutes the temperatures stabilized and were only 2°F – 3°F, with the Extech having the higher readings.
(http://i5.photobucket.com/albums/y174/Formatted/Dry%20Curing%20Cabinet/th_ExtechTemp-Humidity.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Dry%20Curing%20Cabinet/ExtechTemp-Humidity.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Dry%20Curing%20Cabinet/th_DigiQ.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Dry%20Curing%20Cabinet/DigiQ.jpg)
Here is a composite of two photos taken within seconds of each other.
(http://i5.photobucket.com/albums/y174/Formatted/Dry%20Curing%20Cabinet/th_Temps.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Dry%20Curing%20Cabinet/Temps.jpg)
In a couple of hours I will be hanging my sausage in the cabinet. I was hoping to have the sausage ready by Christmas, but that doesn't look good.
That looks very cool Habs.
Are you using the cooling function of the refrigerator and is that what the Ranco controls ?
What are you using the control the humidifier ?
Habs
Great to see the project coming together. I can't wait to hear how this plays out... Man, I gotta get on this! ;)
Mike
I'm going to be gone most of the day, but will try to post pictures this afternoon.
Well! I'm not sure how the sausage will turn out. I dozed off, and they were in the Bradley much longer then I had expected. About an extra 2 hours, but the pan of water went dry. The bottom tray of Chorizo was partially cooked. The rest seem iffy, except for the salami on top; which ironically was getting most of the heat; but it is thicker sausage. After a night in the Dry Curing Cabinet, they look like they are recovering. I will take a ph reading latter (I'm using the strips, can see paying around $200 for a meter).
Hi FLB;
Yes! I'm using the Ranco ETC-111000-000. It has two modes, and you set if for either cooling or heating. Mine is set on cooling, which is keeping the temperature within +2°F. I have the temperature set at 62°F.
For the humidistat I'm using the Green Air TCH-1. I found that controlling the humidity in a very enclose space is tricky. The TCH-1 worked great when I tested it in a small bathroom; I couldn't test it in the refrigerator because at the time I was using it to store food. So even with the humidistat, I'm finding that I have to control the mist, or the cabinet would remain in the mid 80's to up to 90%. I'm still tweaking it.
Hi Mike;
Thanks for you help for helping me track down links and review equipment. I think that has been going on and off for about 1.5 years?! So far it is not as easy as "Set it and forget it"; but hopefully I will dial in on the humidity. The humidifier is working really well, even at the highest setting the mist is very fine an there is not pooling.
Habs,
Very cool. What size is the refrigerator that you are using?
The dry curing cabinet/cheese cave is still in the very early planning stages so it's great to see your pictures.
Deb
Well I figured out what the humidity problem is. In this situation, the humidistat is not causing the problem. I must have such a large load that all of the humidity is coming from the sausage. I unhooked the humidifier 9 hours ago and the relative humidity is staying at 88% or 94% depending on what thermo-hygrometer I am going by. If the relative humidity doesn't drop in the next 24 hours I may crack the door open during the night.
Quote from: deb415611 on November 17, 2009, 03:48:54 AM
Habs,
Very cool. What size is the refrigerator that you are using?
The dry curing cabinet/cheese cave is still in the very early planning stages so it's great to see your pictures.
Deb
Yeah! The planning stages can drag out. Don't get like me and over think each step.
Looking Good Habs... I can't wait for the final result.
I love it when a plan comes together ;D
JT
Habs
This information is from here... http://www.wedlinydomowe.com/fermented-sausages/equipment.htm
From everything I have read on building a drying chamber they say the first while the sausage gives off a lot of moisture and in an enclosed chamber you will have to open the door periodically to lower the humidity.
"10.13 More About Humidity Control
It takes a day or two to get to know your adjustable humidifier. When fermentation starts humidity should be high (> 90%) but set your humidifier lower, at about 75% and see what will happen in an hour or two. Evaporating moisture from the sausages will increase humidity inside your fermentation chamber to about 90% or higher. Open the door periodically to let the moisture out (do some fanning with a magazine) and humidity will fall down let's say to 80%.
Close the door and check it again to see the humidity level. Were you to set up your humidity at 90% or higher, the evaporating moisture from the sausages will soon saturate the chamber and the sausages will be soaking wet. The door should be opened and the chamber dehumidified. When drying sausages do the same, set your humidifier at 60% and see how humid the drying chamber becomes. As the sausage loses more moisture, these changes will be less pronounced and a point will be reached when humidity in the chamber will be a little higher than the setting of the humidifier.
In closed chambers such as modified refrigerators, there is no ingress nor egress of the air, and the evaporating moisture from the sausages will increase the humidity in the chamber. The fan will just facilitate drying but will move the same air around. That is why the door will have to be periodically opened to let this moisture out. If an opening could be made, a fan controlled by a humidistat switched to "dehumidify" mode would remove moist air outside. In commercial chambers the correctly prepared air (temperature and humidity) is blown into the room and sucked out at the other side."
Keep up the great work Habs... If I ever get around to building one your going to have all the ground work done! ;)
Mike
Hmmm.... Is there a gadget (I like gadgets too!) that acts like the Ranco, but triggers off of humidity, rather than temperatures?
High humidity readings could trigger a small fan to bring fresh air in, while some kind of pressure driven vent (like a dryer vent) would open up and let the moist stuff out.
Mike;
Thanks for pointing me in that direction. It's funny, that is what I started doing, but I don't know how I missed that information; and I have the book also. Oh well :). With the fan in the refrigerator, I don't have to use the magazine. ;D
Quote from: squirtthecat on November 17, 2009, 05:25:43 PM
Hmmm.... Is there a gadget (I like gadgets too!) that acts like the Ranco, but triggers off of humidity, rather than temperatures?
High humidity readings could trigger a small fan to bring fresh air in, while some kind of pressure driven vent (like a dryer vent) would open up and let the moist stuff out.
That's a good idea. The Green Air TCH-1 has a dehumidifying feature which you need to hook it up to a fan instead of a humidifier, but I don't want to cut any vents into my refrigerator.
Click on photos to enlarge
Here is a photo of my drying rack. It's made from 1x3 maple, and 1/2 hardwood dowels. The wood is protected with two coats of shellac. Shellac is safe for food contact, and it also has some antimicrobial properties. The dowels rest in slots that are spaced 2 inches. This gives me more flexibility in spacing the hanging sausage.
(http://i5.photobucket.com/albums/y174/Formatted/Dry%20Curing%20Cabinet/th_DryingRacks.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Dry%20Curing%20Cabinet/DryingRacks.jpg)
Here's a photo that was taken a few days ago, to show the remote receiver for the thermo-hygrometer, and the Ranco.
(http://i5.photobucket.com/albums/y174/Formatted/Dry%20Curing%20Cabinet/th_Insturments.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Dry%20Curing%20Cabinet/Insturments.jpg)
Here is a photo of the sausage that is hanging in my dry curing cabinet. I need to do some rearranging. The humidity has lowered from the mid 90's is now it doesn't get over 88%. Hopefully on Monday I will add my bresaola.
(http://i5.photobucket.com/albums/y174/Formatted/Dry%20Curing%20Cabinet/th_SausageDrying.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Dry%20Curing%20Cabinet/SausageDrying.jpg)
Looks like everything is coming along rather nicely Habs.
Looks like a great setup!!! Looking forward to seeing the end result in a month or so!
Great project Habs! Wish I had the money & time to play. I love projects.
Habs
Man... that last photo is killing me! :P
Somehow I have to find the time to build mine. ;)
Great job Habs! 8)
Mike
So, HS, where do you live? These are pretty heroic measures! You must live in the Arizona desert or something! Here on the Upper Left Coast, granted, we live under a perpetual rain cloud, but usually we do not have to resort to such extreme measures! But very cool all the same!
Quote from: Mr Walleye on November 20, 2009, 05:31:35 PM
Habs
Man... that last photo is killing me! :P
Somehow I have to find the time to build mine. ;)
Great job Habs! 8)
Mike
Hi Mike;
The humidity is coming down. It's now averaging around 82%, and drops to around 64% when the refrigerator turns on. I decided to use the fanning with a magazine to help exchange the air. Either Sunday or Monday, the humidity will be increased again when I put the bresaola in.
anderson5420;
Over the past couple of years, I have tried ways similar to what you are doing and each attempt ended in disaster. If I had an unheated basement, I could do without refrigerator. This time of year the house is averaging 35% - 45% relative humidity, and in the summer the house is at least 74°F the majority of the time.
Oh I almost forgot; I live in New York.
Quote from: Habanero Smoker on November 21, 2009, 02:24:48 AM
Quote from: Mr Walleye on November 20, 2009, 05:31:35 PM
Habs
Man... that last photo is killing me! :P
Somehow I have to find the time to build mine. ;)
Great job Habs! 8)
Mike
Hi Mike;
The humidity is coming down. It's now averaging around 82%, and drops to around 64% when the refrigerator turns on. I decided to use the fanning with a magazine to help exchange the air. Either Sunday or Monday, the humidity will be increased again when I put the bresaola in.
anderson5420;
Over the past couple of years, I have tried ways similar to what you are doing and each attempt ended in disaster. If I had an unheated basement, I could do without refrigerator. This time of year the house is averaging 35% - 45% relative humidity, and in the summer the house is at least 74°F the majority of the time.
Oh I almost forgot; I live in New York.
I'm with Mike! I'm also looking at another forum and seeing this picture http://cheeseforum.org/forum/index.php/topic,2572.0.html
Time, I need more time for my food obsession!
Habs
I'm just thinking out loud...
It seems during the first phase (first few days to a week) the sausage is giving off a lot of moisture. This would indicate that during this period the cabinet requires a method of dehumidifying it. I know you don't really want to cut holes in your cabinet as you want to have the ability to also use it as a fridge.
The Green Air THC-1 has the ability to switch between dehumidify and humidify. You could put a mini dehumidifier in your cabinet similar to this one (http://www.walmart.com/catalog/product.do?product_id=10750086&findingMethod=rr). They are fairly inexpensiveand also fairly small, although I'm never used one. This way you could control the initial phase by reducing the humidity and once you see begin to drop, switch it over to humidify.
Again... just thinking out loud, scary I know! ;D
Mike
Mike;
That's a nice find. I'll take a closer look at it. As long as it doesn't produce too much heat I don't see why it shouldn't work.
Habs
According to 1 of the reviews it does produce a little heat but the way it was written would appear to relatively minor. There are a number of other "mini" models out there as well.
Mike
I thought I would provide an update on how things are going. Humidity still remains high. The humidity now fluctuates between 75% - 84%; dropping in the high 50's for a short period when the refrigerator cycles on. The humidifier would bring the humidity up in a very short time. I'm going to give that dehumidifier a much closer look.
Bad mold problems began to occur around day 7, and at first I had to wash the sausage down every other day until day 11. This was likely caused by the high humidity inside the cabinet. I haven't washed them since, but a white powdery mold is now growing, so I decided to let that grow. I weighed the sausage today (day 13), and no signs of any other mold growing other then the white powdery mold. Oh! I believe I mentioned in one post that white mold is good. That is not exactly correct. White powdery mold is good, white fuzzy mold is not. In general fuzzy mold is not good.
The pepperoni should have been ready in 6 – 8 days, but because of the high humidity, they are still not finished. The pepperoni has lost an average of 30%, but I want to take it to a 35% loss; hopefully that will be a couple of days. The chorizo seems to be about on schedule, it has lost an average of 27% weight loss. I plan to take that to 30% loss. The salami has lost an average of 16%, and that appears to be behind schedule. It should take 3 weeks to get to a 30% weight loss, and today makes 2 weeks. The Bresaola is at day 7 and it has lost 6% in weight. That is expected to be done in another 2 weeks.
Habs
Thanks for the update. It certainly looks like a guy has to not only figure out a method of supplying humidity but also a method of dehumidifying the cabinet in order to take all scenarios into account. I did see mention of a controller that supposedly would do both at the same time but I haven't been able to confirm it. I'll let you know if I come up with anything.
Mike
Thanks! I will look also, and let you know if I find anything on my end. The only thing I've seem was the one that Green Air makes, which is a multifunctional and cost over $800.
I believe if I just hook up just the dehumidifier and set it to 70% RH, I don't believe the RH would drop below 60% while the refrigerator is on; and the refrigerator does not come on often. I would just have to be careful to monitor if the moisture in the sausage is still capable of replenishing the RH in a relatively short period. This is a large load, and adding the Bresaola a week ago compounded the problems. I'll see what happens when I make a smaller batch.
Habs,
Rytek talks about a flat pan with salt spread out - just barely cover salt with water - and put in box (fridge). Have you or any one else ever tried that? I'm curious, because I have my eye on a "drying fridge" just like you. Seems like you'd have to keep pretty close tabs on the water and salt, but the book claims it adds good humidity.
Glad to see back around and posting Sodak. Haven't heard from you in awhile.
Quote from: sodak on December 02, 2009, 07:04:53 AM
Habs,
Rytek talks about a flat pan with salt spread out - just barely cover salt with water - and put in box (fridge). Have you or any one else ever tried that? I'm curious, because I have my eye on a "drying fridge" just like you. Seems like you'd have to keep pretty close tabs on the water and salt, but the book claims it adds good humidity.
Hi Sodak;
I tried that in my small beverage refrigerator, and I couldn't get the humidity up over 35%, and that was when I also had about 6 pounds of Lonzino in the small refrigerator. That method works better if you have a refrigerator that does not have a self-defrosting feature. Prior to purchasing my humidifier I trial tested the refrigerator to see if the pan of salt water would maintain the humidity. It would to a point, but the first time the refrigerator cycle on the humidity would drop in the low 40's and it would not recover fast enough before the refrigerator would cycle on again, so the humidity would not get over 50% RH. But that test was done in the summer, and the refrigeration cycled on frequently, during this time of year does not cycle on as much.
The problem I am having is too high of a humidity. Granted the salt water is suppose to stabilize the humidity at 75%, but with a load of sausage and meat drying I don't have to much confidence that I will see any improvement using this method. But I may give that a try next time; seeing that the refrigeration does not cycle on that often, and to test if it will stabilize the humidity. Today I removed the pepperoni and now see an improvement in humidity, and now maxes out in the low 70's.
Another update:
I thought it was time to provide another update. The pepperoni and chorizo have been taken out of the dry curing cabinet. This leaves the 4 salamis and the bresaola to go. Yet! The humidity can still get as high as 80%, and drop in the high 40% when the refrigerator cycles on. So the RH still have to be monitored. The salami has lost 25% - 26% in weight, and the bresaola has lost 14% in weight.
After battling mold here is a picture of one piece chorizo and pepperoni sliced. I'm fighting a cold, so my tastes buds are off, but the flavor of both are very subtle (I used recipes from Charcuterie). Both the chorizo and pepperoni where taken to 35% - 37% weight loss. The pepperoni was nice and firm and the chorizo had a nice silky texture. Later I'm going to try each on crackers with some cheese. If I were to make chorizo again, I think I will take it to a 40% loss. I may hang it in the kitchen to have it dry further.
(http://i5.photobucket.com/albums/y174/Formatted/Dry%20Cured%20Meats/DryCuredFirstTry.jpg)
I wanted to make the pepperoni (on the right) without any pork products, so I used sheep's casing. I feel that is too small in diameter. The white you see on the pepperoni slices is not mold. That part of the casing separated from the sausage while slicing and the flash add to the whitest color. The ph in the chorizo was a little lower then I would have liked, but it was within the safe range.
WOW, that looks awesome Habs!
Looks Awesome Habs. When can I place my order?
Habs
The pepperoni and chorizo look excellent! ;)
That's sure a pretty good swing on the humidity level in the fridge setup. Correct me if I'm wrong but from what I understand you indicated the humidity rises (slowly or rapidly?) until the fridge kicks in, then the humidity drops (slowly or rapidly?). Let me know if this is correct. If I can figure out anything that might help I'll shoot you a pm.
Mike
Deb,
Thanks. I can't wait until you start making cheese. I really want to try that.
Quote from: Tenpoint5 on December 07, 2009, 03:35:41 PM
Looks Awesome Habs. When can I place my order?
Thanks!
Maybe by the time it gets there the chorizo will be more firm. :)
Mike;
That is correct, but it depends on what stage. I would also say the humidity rose at a moderate rate, and it would get back in the 60's within 10 minutes. Once it got into the 60's the rate of increase slowed until it peaked. This is during the time I had disconnected the humidifier. Then over time as the sausage dried it didn't emit moisture as much moisture, and as sausage was removed the recover was real slow, so I had to turn on the humidifier. After some adjusting I found if I set the humidifier to 55%, it would bring the humidity up fast enough so that the moisture from the sausage would quickly bring it into the 60's. Once in the 60's it would continue to slowly rise, until it peaked.
At the beginning the humidity would peak in the 90's until I could fan it out. When the cabinet RH dropped down to 50% I would close the door, and it would steadily rise at a moderate pace. During that time when the refrigerator cycled on it would drop in the high 60's to low 70's. This is without the assistance of a humidifier. I was fanning out the refrigerator at least 4 times a day.
After the pepperoni was removed, and the sausages had dried for about 15 days. The humidity would peak in the mid 80's occasionally hitting 88%. When the refrigerator cycled on it would drop in the 60's. The rate of recovery was about the same. Again, this is without the assistance of a humidifier; fanning out the refrigerator at least 4 times a day.
After the chorizo was removed the RH could get in the high 80's, but generally it was in the low 80's. When the refrigerator cycles on it will get in the high 40's, and would slowly recover. At this point I turned on the humidifier, to assist the humidity back into the 60's quickly, then the RH would slowly rise into the low 80's. I am still fanning about 4 times per day. The last couple of cycles, the humidity seems to be peeking at 75%, after dropping into the 40's.
If you come up with anything I would appreciated. The best solution would for an air exchange, but as you know I don't want to cut any holes in the refrigerator. The dehumidifier, may be the answer to the problem in the earlier stages of drying.
Quote from: Habanero Smoker on December 08, 2009, 02:21:29 AM
Deb,
Thanks. I can't wait until you start making cheese. I really want to try that.
My cousin is coming over on Sunday, we are doing Mascarpone for Christmas desserts. Also Farmhouse Cheddar which unfortunately won't be ready for Christmas or the Superbowl (assuming it works :D). If either work I will post.
The farmhouse cheddar has an room temp air dry then gets waxed (food saver also works but I bought red wax - figured it was x-mas like) so I don't have to worry about humidity just temperature. My parents brought me my brothers old dorm fridge for the time being. He's 43 so you can do the math on how old the fridge is. I guess I should plug it in and see what temps it runs at (they tell me it still works). My son is transferring to a different college in January and I may end up with with his 4.3 cf fridge since I imagine his roommate will already have one. I still need to order the controller.
Another member is also going to be joining me in the cheese quest so stay tuned ;D
Habanero Smoker
I have only attempted dry-cured sausage once at this point, but it turned out OK. Not perfect, but I didn't have any mold issues.
I used a solution of propylene glycol and distilled water, 50/50. The propylene glycol is supposed to keep the humidity at 70%, releasing and absorbing the moisture as required. It's also supposed to help with mold. Go to a floral store and buy an Oasis sponge, used for cut flowers, it absorbs _alot_ of liquid. Saturate the sponge, and place it in a container in your fridge. While I didn't see a rock-solid 70%, it never hit 80%, and only dropped below 60% when the compressor turned on. I'm using a wine cooler, BTW.
I got the idea from the cigar smokers. Apparently humidor conditions are the same as a dry-curing sausage box, 70% humidity, a bit of air circulation, and an aversion to mold.
Propylene glycol can be purchased at your local pharmacy, look for one that does compunding, they are more likely to have it. If they don't they can order it in.
Hope that helps,
Brian
I'll be waiting to read you posts. Before you buy the controller, test your refrigerator to see if the built in thermostat will maintain the temperatures you need. You may not have to purchase one.
Hi Brian;
Thanks for the information. I've know about propylene glycol, but didn't know of a source. Salt also acts in a similar way, and suppose to stabilize the humidity around 75%. I may try that after experimenting with salt and water. I tried the salt and water, in my small beverage cooler, but once it cycled on the RH never got above the high forties. I'm not sure how either method will act, when I have the cabinet filled with 15 - 20 pounds of sausage.
How large was your cabinet, and how much sausage were you dry curing.
Habanero Smoker
It's a small GE 30-bottle wine cooler, on the website they list it at 4.1 cubic feet. I only had 5lbs of soppressata in it.
Interestingly enough, I just unplugged it when the soppressata was done, and left the sponge in the cooler with the temp/humidity display. It's been sitting for about 1 1/2 months, and the humidity was 76%, FWIW. No mold, either (and it's 21C in there).
Hope that helps,
Brian
Thanks for the feed back. I don't believe that method would work that well with a in my larger cabinet, with a much fuller load. Maybe if it was not a self defrosting model it may work.
I had 18 pounds of meat in my cabinet; 5 lbs. pepperoni, 5 lbs. chorizo, 5 lbs of salami, and 3 lbs of bresaola. Though I may try that setup with a smaller load, but my test trial with salt and water in a pan, with not meat or sausage in the cabinet, the cabinet would not maintain RH above the 40's.
Right now there is a 4 lbs. of salami, and 2.5 lbs. of bresaola in the cabinet. The salami is at a 25% loss, and the bresaola is around 16% loss. They have been in there for a while, and give off less moisture. The past day or two it has been staying in the mid 60's, dropping down into the 40's when it cycles on, but the humidifier quickly brings it back up.
Time for another update:
The salami was finished a few days ago, and I'm really pleased with the results. My only regret is that I misplaced my notes. This is what I called a Hybrid-Salami. I combined what I thought was the best of two different recipes (Tuscan and Hungarian), and came up with a unique salami. The average weight loss was 34%.
(http://i5.photobucket.com/albums/y174/Formatted/Dry%20Cured%20Meats/Hybrid_Salami.jpg)
Sorry for the blurriness. I'm going to have to invest in a macro lens.
That only leave the bresaola, but that does not seem to be curing correctly. To date it has lost 24% of its weight.
Wow, that looks great! Got to get the cheese thing down so I can get started on sausage.
Looks great Habs. BTW if you take the pic with your camera then open the picture on the camera and zoom in and save you don't get the blurry. My wife taught me that trick.
Deb;
I definitely have to make some cheese. Your look great.
Cris;
Thanks. I have a SLR digital, with a zoom lens, and no optical zoom. I've been needing a reason to purchase a new lens anyway. :)
Beautiful salami Habs. Really like the distribution of fat and pepper in the cross section. Mine came out tasting great but is very homogeneous. Will try to emulate you next time. That mix that you talked about has given me some ideas. I gotta try some paprika types for sure.
I need to try to make some Carne Salata; your post has inspired me to make that next time. That looks so delicious.
habs that looks great my hat is off to you
seemore
Habs... the salami looks fantastic! ;)
Mike
Seemore & Mike;
Thanks.
I've got a lot of fine tuning to go through; but based on my past experiences in dry curing, the outcome of the sausages were better then I had expected.
Wht was the diameter of your casings and how long did the salami hang? I just hung my Tuscan (in 3.5" clear protein lined casings) this morning, have 61 degrees F and thanks to a Target humidifier 63% RH in a little room in the back of my daylight basement.
Charcuterie says 30 days, I am guessing based on the size of these puppies it will be more like 3 months. Your time may give me some insight. My prior Tuscan was in regular hog casings, and it took about a month.
Quote from: Habanero Smoker on December 16, 2009, 01:56:53 PM
The salami was finished a few days ago, and I’m really pleased with the results. My only regret is that I misplaced my notes. This is what I called a Hybrid-Salami. I combined what I thought was the best of two different recipes (Tuscan and Hungarian), and came up with a unique salami. The average weight loss was 34%.
I decided to go with natural casings and I used hog middles; which averaged 2.25 inches in diameter. Mine took 27 days, but my humidity was much higher during the entire drying period, then yours will be.
Charcuterie is a good book, but they really lack important information in their the dry curing section. The way they write the recipe if for when every thing goes exactly right. I would toss the time factor out, and go by weight loss. Weigh ever piece and mark them so you know what each one weights. They will be done when you get to a 30% to 35% in weight loss (I preferred 35%). I seen reference not to go beyond 40% weight loss, but that was written for commercial sausage makers. The reason given was that it would not be profitable, because to the amount of weight loss, but on the other hand you don't want to take to the point it becomes a huge snack stick. :)
I will weigh them, and see how the % weight loss goes, but with everything else I have mainly gone by feel - when the "squishiness" is gone. Not precision of course.
If you can tell by feel, then you don't have to go through the extra step of weighing them.
Let me know how those casings work out. I didn't want to use that type until I knew for sure that those type of casings would shrink and keep good contact with the meat as they dried out.
saw this on another site. since a "frost free" fridge uses cold DRY air when it cycles.. when it does cycle the RH should drop right? what if a light bulb set on a dimmer to raise the temp slightly is installed to actually force the fridge to cycle more than it would normally. this way every time it goes on the RH drops and HIGH HUMIDITY would be a factor. low RH is regulated by a humidifier and humidstat
what do you think?
Hi dawgs,
Welcome to the forum.
Nice idea, and it could work. The problem is that light it the enemy of fermented sausages, and dry curing meat. Constant light can break down the fat and make it rancid. I suppose I could use my small ceramic heater, but I would not want my refrigerator motor running constantly or that frequently.
Lover the salami and other products they look very professional.
I now have my fridge, just picked one up on ebay, its a 6ft auto deforst so should be good. I want to try and put 3 devices in it. A humidifier/ dehumidifier and a heater so I can use it as a fermentation chamber as well.
My questions are
1) where is the best place to get the cables and probes through the fridge wall?
2) what power heater did you use? I am looking at a 60w tubular greenhouse heater will this be enough?
3) I have found a dual control temperature controller which will work to produce a stable temperature but I am finding it tricky finding a controller to control the humidifier and dehumidifier. I might have to buy 2 with one having a dehumidifier setting.
4) What would you recommend re airflow is it woth putting a couple of computer fans in with a fan controller to slow them down?
Any thoughts would be appriciated.
Cheers
I didn't want to drill any holes. In my planning stages I was going to. The best area would be to drill out through the side. As one member suggested, drill from the inside, but only drill far enough to break through the wall. Next use a wood dowel, insert it in the hole, and poke around through the insulation to make sure there are no wires of coils. If none are found, continue to drill until you come out the exterior wall.
I'm using a 950 - 1800 watt ceramic heater. I've never saw the tubular greenhouse heaters. They look like they would do the job, I need to search to see if they are available here in the States. The single 60 watt may be too small to bring the cabinet up to 80°F - 95°. You may have to get one that is 100 watts, or hook up two 60 watts. I found that my singe-stage Ranco does a good job in keeping my cabinet within 1°F.
I'm struggling with the humidity and I'm about ready to purchase a dehumidifier. Finding a two-stage humidistat is difficult, and the one I found, it is better to purchase two single stage hemostats that are capable of control one device at a time. I'm hoping that one humidistat can control the dehumidifier accurately enough that the humidifier would not need to turn on.
I have two air flow devices, and only use one at a time. One is a portable variable speed fan that runs on batteries or AC adapter current. I have also put together a computer fan and hooked it up to a universal AC adapter, and control the speed by selected the desired voltages. Using a fan control will also work, one fan should be enough. If you have too much air circulating, even in a high humid environment there is a possibility of dry the outside of the sausage too fast.
Keep us posted on your progress.
Thanks Habs
I will keep you up to date and take photos.
Iam not sure if you can get this one http://www.orionairsales.co.uk/prem-i-air-pmd1608-dehumidifier-with-350-mlday-capacity-953-p.asp
in the states but this is the dehumidifier I was going to get.
Cheers
I probably wouldn't be able to get that one, but Mike (Mr. Walleye) provided me with the following link. I'll be ordering it in a few days.
Mini Dehumidifier (http://www.walmart.com/catalog/product.do?product_id=10750086&findingMethod=rr)
Quote from: Habanero Smoker on January 09, 2010, 01:37:15 PM
I probably wouldn't be able to get that one, but Mike (Mr. Walleye) provided me with the following link. I'll be ordering it in a few days.
Mini Humidifier (http://www.walmart.com/catalog/product.do?product_id=10750086&findingMethod=rr)
Hab I got one of these at a cigar shop, http://www.bargainhumidors.com/bh/ProductInfo.aspx?productid=ACC-HYDRA (http://www.bargainhumidors.com/bh/ProductInfo.aspx?productid=ACC-HYDRA) I just have a small refrigerator and my other humidifier is too big, havent tried it yet but will keep you posted when I do
Quote from: carnie1 on January 09, 2010, 05:16:20 PM
Quote from: Habanero Smoker on January 09, 2010, 01:37:15 PM
I probably wouldn't be able to get that one, but Mike (Mr. Walleye) provided me with the following link. I'll be ordering it in a few days.
Mini Humidifier (http://www.walmart.com/catalog/product.do?product_id=10750086&findingMethod=rr)
Hab I got one of these at a cigar shop, http://www.bargainhumidors.com/bh/ProductInfo.aspx?productid=ACC-HYDRA (http://www.bargainhumidors.com/bh/ProductInfo.aspx?productid=ACC-HYDRA) I just have a small refrigerator and my other humidifier is too big, havent tried it yet but will keep you posted when I do
Sorry I mislabeled my link. I should have read Mini-Dehumidifier, I've now changed it to reflect the correct label.
The humidifier you linked may be of great interest to those that have smaller cabinets.
I have one question about that humidifier. Do you need to purchase the Sealed 100% distilled water cartridges, or are the cartridges refillable? If they have to be purchased, what is the cost and approximately how long do they last in your refrigerator.
Quote from: Habanero Smoker on January 10, 2010, 02:16:44 AM
Quote from: carnie1 on January 09, 2010, 05:16:20 PM
Quote from: Habanero Smoker on January 09, 2010, 01:37:15 PM
I probably wouldn't be able to get that one, but Mike (Mr. Walleye) provided me with the following link. I'll be ordering it in a few days.
Mini Humidifier (http://www.walmart.com/catalog/product.do?product_id=10750086&findingMethod=rr)
Hab I got one of these at a cigar shop, http://www.bargainhumidors.com/bh/ProductInfo.aspx?productid=ACC-HYDRA (http://www.bargainhumidors.com/bh/ProductInfo.aspx?productid=ACC-HYDRA) I just have a small refrigerator and my other humidifier is too big, havent tried it yet but will keep you posted when I do
Sorry I mislabeled my link. I should have read Mini-Dehumidifier, I've now changed it to reflect the correct label.
The humidifier you linked may be of great interest to those that have smaller cabinets.
I have one question about that humidifier. Do you need to purchase the Sealed 100% distilled water cartridges, or are the cartridges refillable? If they have to be purchased, what is the cost and approximately how long do they last in your refrigerator.
The water tank is refillable, I'll dig it out and hook it up and report back
Thanks! That's great of you to do that.
Hi everyone: This is my first post. Am I ever glad I signed in as I have been currently working on my own curing cabinet project. Thanks for your posts Habs. I never considered the issue of having to much humidity. My plans only included bringing up the humidity. Back to the drawing board.
The hydroponic places seem to have the best and most reasonable controls. I hope no one from work sees me there. Check this one out it can control both a humidifier and a dehumidifier.
http://www.randmsupply.com/productdisp.php?pid=113&navid=6
Items gathered so far
1/ PID controller will control both a heater (reptile light) and a cooling unit (freezer). Bought on ebay used a few years ago for another smoker control project, just need to figure out how to wire it LOL $40
2/ Humidifier ebay $20
3/ Stand up freezer Kijiji $40
4/ Reptile light Kijiji $10
5/ 2 computer fans and a 12 volt plug with variable voltage to adjust speed. I will cut 2 holes for them, 1 in and 1 out. Free old PC's
Need to find a place in Canada to purchase the humidity controller. I will be sure to post updates.
Hi Ironsnapper;
Welcome to the forum.
High humidity is seldom mention. Even with the smallest amount of sausage or meat in the cabinet the humidity was around 80%, and had to be frequently controlled.
That Temperature/Humidity Controller looks like a nice find, let me know how that works. I downloaded the manual and will take a look at it later.
I had considered a pet lamp, but could only find ones that used radiant heat. I was concerned that with radiant heat the sausage temperature may get higher then the air temperature. For example if the air temperature obtained the set 85°F, and the sausage was actually 100°F then depending on what culture you are using, that temperature my inhibit the growth of kill the bacteria. So that is another piece of equipment that I would like to know if it would work. I only need the heat during fermentation.
Also could you post a link to the PID you are using, and if it is capable of running both a heating or cooling device.
I don't want to cut any holes in my refrigerator, since I still want to use it for refrigeration during the summer months. I just got my dehumidifier and will be giving that a test run some time this week.
Definitely let us know about your progress.
Hi all
Just bought temp controller both heating and cooling and 2 humidity controllers from here
www.forttex.com (http://www.forttex.com)
I know they are in the uk but may ship to USand Canada. Very helpful and good range of kit. Will post pics of cabinet as soon as it is up and running.
Thanks Habs for starting this thread and leading the way it has been very useful.
teach,
Thanks for the link. Been looking for something on this side of the pond.
Sure thing I will post some pics of the PID on the weekend. I am pretty sure it will control both heat and cooling units. I might require some assistance wiring it. I have to pull it out of the loft in the garage.
It's easy to find as it is in the same box as my 2 Bradley smoke generators.
On my last post I actually sent a link for the wrong product.
Here is the right one.
This one is strictly for humidification. You can plug in both a humidifier and a dehumidifier or fan to two separate outlets and lock in your humidity.
Snapper
After a month now, I can tell you with confidence that the 3.5" protein lined casings do in fact shrink and maintain good contact with the meat. They look great. I am not home right now, but will post some pix.
Quote from: Habanero Smoker on December 21, 2009, 01:57:44 AM
If you can tell by feel, then you don't have to go through the extra step of weighing them.
Let me know how those casings work out. I didn't want to use that type until I knew for sure that those type of casings would shrink and keep good contact with the meat as they dried out.
Thanks for the update. I may switch to the 3.5 casing, but I have a lot of hog middles to use up first. :)