Well I thought I would share my new project with you which is a new drying cupdoard. This project was inspired by Habs project for which I am very greatful.
Step 1 Procure a used Fridge.
This came from ebay cost £60 and is only a couple of year old. It is a bosch full height larder fridge in excellent condition ( a really good find)
Step 2 Heating
Due to the wide range of temperatures we get here I decided to go with 2x60w greehouse tube heaters. These are connected with a special connection kit so they can be controlled via 1 input.
(http://i926.photobucket.com/albums/ad106/merrick1155/Drying%20Cupboard/dry006.jpg)
Step 3 Dehumidifier
Having read a number of different posts on this topic I decided that I would need to put both a dehumidifier and humidifier in. For the dehumidifier I choose a small one due to the volume needed to be controlled. The problem is the size of the reservoir which is small and I didn't want to keep opening the door to see if it was full. So I used a tank connector and some pipe to create an external drain.
(http://i926.photobucket.com/albums/ad106/merrick1155/Drying%20Cupboard/dry004.jpg)
(http://i926.photobucket.com/albums/ad106/merrick1155/Drying%20Cupboard/dry002.jpg)
Step 4 Humdifier
Again size is an issue so I found an air-o-swiss one on amazon which was tiny and worked off a 500ml water bottle.
(http://i926.photobucket.com/albums/ad106/merrick1155/Drying%20Cupboard/dry005.jpg)
This is what the bottom of the fridge looks like once all of it is packed in.
(http://i926.photobucket.com/albums/ad106/merrick1155/Drying%20Cupboard/dry007.jpg)
Step 5 Probes, Fans and Sensors
Again air flow seemed to be an important consideration so I made a rack with a set of computer fans attached all controller by a Zalman fan controller. Luckily we have just got a laser cutter at work so I used the fridge shelf as a template and cut out a support for the fans with cut outs to allow both air flow and room to hang the meat for drying. I also hung the 2 humidity probles, a digital humidity sensor and temperature sensor off this in the middle of the cabinet.
I constructed a metal rack supported by wooden blocks as high in the cabinet as possible to support the weight of drying meat products.
(http://i926.photobucket.com/albums/ad106/merrick1155/Drying%20Cupboard/dry003.jpg)
Step 6 Control System
This consited of a dual temperature controller and 2 hydrostats one for each device. These were sourced from www.forttex.com an excellent company who do a whole range of controll systems at a reasonable price. These where all wire up on their own plug system so I can independently remove devices from the system if needed.
(http://i926.photobucket.com/albums/ad106/merrick1155/Drying%20Cupboard/dry001.jpg)
Now in testing stage holding 70% at 15 degrees C. So I will update with progress as it is made.
I like that set up ! that's my next project, once i get the wife(accountants) go ahead.
I really like your setup. It's almost inspiring me to drill some holes in my refrigerator. :) I wish I could get those green house heaters on this side of the pound, I keep looking for them. I like the way you are draining off the water from the dehumidifier.
I got my dehumidifier a couple of weeks ago, but just haven't given it a test run yet. I only have one humidistat, so at this time I can only control one or the other at any given time.
Nice job teach, looks like a well planed drying cabnet.
Keep us posted on how that thing of beauty works for ya.
That IS a dry cabinet extraordinaire. Congrats teach - job very well done. I don't have one yet. I haven't decided what I want to give up to have the room - my table saw, wood storage, or a planned fly tying bench.
Nice looking setup teach. It looks well planned and well executed. Maybe someday ...
Fantastic job Teach and thanks for updating us on it. 8)
Keep us posted on the maiden voyage.
Mike
Well here goes with the first batch. A parma style ham and two lots of chorizo. Put in the cupboard last night for the fermentation stage at 23 deg C at between 85 and 95% humidity. Fingers crossed!!!!! ;D
(http://i926.photobucket.com/albums/ad106/merrick1155/Drying%20Cupboard/dry008.jpg)
Now that is what I call a maiden voyage. I can't wait to hear how the parma ham turns out.
Just a couple of observations. At the top of the sausage you have a lot of air space. That can, but not always cause a problem. After the fermentation stage I would twist that tight and tie it with butcher's cord to eliminate as much air space as possible. I believe air pockets gives the bacteria a greater chance to grow underneath the casings; I'll have to look up the reason. I think I see some air pocket on the sides also, but that can just be the casings and lighting from the flash.
Thanks Habs
Didn't think about the air pockets. I will have a go at spinning them and tying them afetr the hot phase. The sides have small pockets of air but i was hoping that these would shrink during the drying phase? What do you recon? I was planning on smoking half of the chorizo after the fermentation phase just to add some extra flavor.
That is a great lookin load for the maiden voyage, cant wait to see and hear how this turns out for ya.
Agree nice start. Just 1 question?
Why ferment chorizo? I make chorizo allot and have never needed to ferment.
Quote from: NePaSmoKer on February 23, 2010, 06:13:36 AM
Agree nice start. Just 1 question?
Why ferment chorizo? I make chorizo allot and have never needed to ferment.
Just following the recipe
http://www.localfoodheroes.co.uk/weblog/pivot/entry.php?id=529&w=my_weblog (http://www.localfoodheroes.co.uk/weblog/pivot/entry.php?id=529&w=my_weblog)
That is a caddilac or mercedes or whatever your favorite vehicle is
Has me thinking bit that has to stop !
If I think about something, the next thing that happens is I start doing it ! LOL
Quote from: teach on February 23, 2010, 04:59:46 AM
Thanks Habs
Didn't think about the air pockets. I will have a go at spinning them and tying them afetr the hot phase. The sides have small pockets of air but i was hoping that these would shrink during the drying phase? What do you recon? I was planning on smoking half of the chorizo after the fermentation phase just to add some extra flavor.
You don't see this tip often, but it is recommended that you prick the sausage all over especially on the air pockets. This helps with two things; one it helps release the air in the air pockets, and secondly it helps moisture to escape. I use a sausage pricker, but NePas uses a corn cob holder. Make sure you sterilize the pricker prior to using it by either dipping in boiling water, or in rubbing alcohol prior to using.
Quote from: NePaSmoKer on February 23, 2010, 06:13:36 AM
Agree nice start. Just 1 question?
Why ferment chorizo? I make chorizo allot and have never needed to ferment.
This is a fully dry cure chorizo, that does not require to be cooked. When you are dry curing fermenting is the best way to go. It drops the pH and prevents harmful bacteria from growing. Fermenting is not required for semi-dried or fully cooked chorizo.
Quote from: Habanero Smoker on February 23, 2010, 02:06:41 PM
Quote from: teach on February 23, 2010, 04:59:46 AM
Thanks Habs
Didn't think about the air pockets. I will have a go at spinning them and tying them afetr the hot phase. The sides have small pockets of air but i was hoping that these would shrink during the drying phase? What do you recon? I was planning on smoking half of the chorizo after the fermentation phase just to add some extra flavor.
You don't see this tip often, but it is recommended that you prick the sausage all over especially on the air pockets. This helps with two things; one it helps release the air in the air pockets, and secondly it helps moisture to escape. I use a sausage pricker, but NePas uses a corn cob holder. Make sure you sterilize the pricker prior to using it by either dipping in boiling water, or in rubbing alcohol prior to using.
Thanks for the tip. The warm Phase finishes on Thursday evening so I am going to try what you have suggested then. I will let you know how I get on. I am on a steep learning curve at the moment so any helpful tips are greatfully received.
I understand about the learning curve. No matter how much your prepare, that first run can be full of unexpected events.
I use a corn cob pricker as well
I have not found a sausage pricker yet
But I remember my ex's father the butcher making this and me doing it so I figured it was the right thing to do
WOW I thought my chamber was clever, That is a class act I'm impressed !
I agree you MUST get those air pockets out, did you use starter culture?
Keep us posted on how this goes, I can't wait to see the ham
NePa there is different types of Chorizo from fresh ( Mexican ) to fermented and dry cured like spanish.
Chorizo is now 6 days old and some mold is starting to grow on the outside. Mostly small white patches which I assume is normal. Does anyone know what the stages of mold growth is and waht types are safe and which should be wiped off?
Dry, white powdery stuff is OK, maybe even good. Blue/green fuzzy stuff is NG and has to be removed.
As Arnie has stated white dry powdery mold is good, there are some white molds that are not, they are fuzzy molds and sometimes it is hard to tell the two apart in the early stages. Any fuzzy mold is not good, regardless of color.
The stage of mold growth depend on the humidity, the higher the humidity, the more likely you will have bad mold growing. If you can keep the humidity If it is the good white mold it will inhibit harmful mold from growing. When in doubt you can wipe the sausage with either white vinegar or a brine solution (1/4 cup pickling or canning salt per quart of water).
Here is a quick guideline about mold.
Mold Development (http://www.nirvani.net/docs/cache/home.pacbell.net/lpoli/Tips.htm#Starter)
You may need to scroll down a little.
If I don't want mold I wipe it off with vinegar rag , like said earlier might be too high humidity. At 3 days fermenting should be done ( PH check ) and lower humidity to 80 - 85 % for drying to final weight loss. Store at 70 - 75%
Thats what my recipies call for.
Quote from: mski on February 28, 2010, 01:28:02 PM
If I don't want mold I wipe it off with vinegar rag , like said earlier might be too high humidity. At 3 days fermenting should be done ( PH check ) and lower humidity to 80 - 85 % for drying to final weight loss. Store at 70 - 75%
Thats what my recipies call for.
Most of my recipes call for drying at 55% - 65% humidity, after fermenting. How are you checking the pH? Do you have a source for a relatively inexpensive pH meter with a probe? I've tried the pH strips but they require you to take a sample of the sausage, mix it with distilled water, then dip the strip in. That not too practical for me.
I get the Hanna strips / roll . 4.5 - 7.5 in .5 incraments and 3.9 v- 5.7 in .3 incraments.
I twist a small link for testing , mix 1 part meat to 2 parts distilled water and check, I use a little brass tube to pull out some meat, a meter would be nice, I have a glass bulb meter I used for brewing but its a pain to keep clean and calibrated if not using clear liquids, even milk clogs it while cheesemaking.
If you are color blind in the least bit you will need someone to read them. They seem to work , especally signaling when the PH stops dropping.
Thanks for the information. I have the strips, I'll continue to look for an inexpensive pH meter with a probe.
Wow, very nice 8)
Progress update
Decided to was the ham and the chorizo in brine and now look much better. I have come to the decision that the very small dehumidifier I have installed is too small for the job but I have put a large humidifier outside the fridge with the door slightlty open which is doing the trick and maintaining between 65 and 75% humidity. Temp seems to be maintaing a constant 15deg C.
Will update with photos soon. They look really tasty already. Thanks for the continued advice.
I was really surprised as too how much moisture is given off by the sausages. I still haven't given my dehumidifier a test yet. Keep us posted.
I know, it has been amazing how much is being extracted. In my opinion dehumidifiers that use Peltier or thermo electric technology are not up to the job. Especially where I am which is Cornwall England. We are very humid all year round here so the ambient humidity is very high. I will be changing mine after this batch. On the positive side the control system, header and humidifier are working very well.