Charcuterie - Show us your work

alaskanassasin

After hanging I ran it at 85 degrees and 80% humidity for 12 hours. Now it’s set to 60 degrees and 60% humidity and it says to hang it for around 18 days

alaskanassasin

Thanks Larry. Can’t wait to make a pizza!

alaskanassasin

After running high moisture all night I have a bit of a situation trying to shed the extra humidity.

  I checked on it today and it was 60 degrees and 95% moisture. I opened the door and got it down but came home tonight and the same thing.

  My Basement walls are 59 degrees with infrared and structure is around 63 degrees so I cracked the freezer door to vent off the moisture which currently 67%. I think I will just run the chamber with the door cracked tonight since it is pretty close to ambient and see if I can close it back up tomorrow.

lkapigian

alaskanassasin said:

After running high moisture all night I have a bit of a situation trying to shed the extra humidity.

  I checked on it today and it was 60 degrees and 95% moisture. I opened the door and got it down but came home tonight and the same thing.

  My Basement walls are 59 degrees with infrared and structure is around 63 degrees so I cracked the freezer door to vent off the moisture which currently 67%. I think I will just run the chamber with the door cracked tonight since it is pretty close to ambient and see if I can close it back up tomorrow.

Aren’t you running a dehumidifier? If so is it full ?  Heck if you have a basement, just hang them there 

alaskanassasin

humidifier

alaskanassasin

the freezer acts as a dehumidifier but its close enough to ambient that its not really running

lkapigian

alaskanassasin said:

humidifier

Need to get you an EvaDry , what is the condition in your basement … you should never really need a humidifier …or garage/ outside 

alaskanassasin

My freezer pulls the moisture out of the air but your right, if its not cycling that often than that is not a sound plan.  I don't know the humidity in my basement but it probably swings between winter and summer.

alaskanassasin

I will pull the prob and check outside the freezer

lkapigian

alaskanassasin said:

My freezer pulls the moisture out of the air but your right, if its not cycling that often than that is not a sound plan.  I don't know the humidity in my basement but it probably swings between winter and summer.

If it’s below 60 f in your basement, just hang it there, if your are running 95 RH in your chamber it may get slimy …I hang stuff in a back bedroom all the time and I’m in Ca

Audible lol

alaskanassasin

Copy that.

lkapigian

alaskanassasin said:

Copy that.

I tried to pm you my # , no access 

alaskanassasin

Thanks for Your phone call @lkapigian.  

  Is there a favorite charcuterie that you always have aging or on hand?

lkapigian

alaskanassasin said:

Thanks for Your phone call @lkapigian.  

  Is there a favorite charcuterie that you always have aging or on hand?

Whole muscle Basturma, Lonzino Capicola …twice a year on those ….anytime I make any sausage I hang some to ferment and cure, they are all good…,Sujuk ( Middle East) and Spanish Chorizo are favorites 

BUFFALOMOOSE

2 guys and a cooler recipes cured in the fridge. Tenderloin lost 50%(forgot about it).  Pork loin lost 39%.  Had to put under water to get the wrappers off. Have 2 more loins at 31% and 22% loss. Will not forget about these.Edges were a little tough because of the dark edges(overdried) but overall had good flavor. 

lkapigian

BUFFALOMOOSE said:

2 guys and a cooler recipes cured in the fridge. Tenderloin lost 50%(forgot about it).  Pork loin lost 39%.  Had to put under water to get the wrappers off. Have 2 more loins at 31% and 22% loss. Will not forget about these.Edges were a little tough because of the dark edges(overdried) but overall had good flavor. 

Beautiful f@BUFFALOMOOSE

lkapigian

Armenia meets Spain , took one of my Spanish Chorizos and applied Chaimen , a Middle East coating typically found on Basturma consisting of fenugreek paprika garlic salt all spice cayenne…no idea if it will be good , but thought I’d find out …chorizos will be done in a week, the coating on the one should set up well by then  

lkapigian

On Deck 

caliking

lkapigian said:

Armenia meets Spain , took one of my Spanish Chorizos and applied Chaimen , a Middle East coating typically found on Basturma consisting of fenugreek paprika garlic salt all spice cayenne…no idea if it will be good , but thought I’d find out …chorizos will be done in a week, the coating on the one should set up well by then  

How could that not be delicious??

lkapigian

A little if everything in there

lkapigian

caliking said:

lkapigian said:

Armenia meets Spain , took one of my Spanish Chorizos and applied Chaimen , a Middle East coating typically found on Basturma consisting of fenugreek paprika garlic salt all spice cayenne…no idea if it will be good , but thought I’d find out …chorizos will be done in a week, the coating on the one should set up well by then  

How could that not be delicious??

@caliking it is pretty amazing 

BUFFALOMOOSE

Spanish Lomo Curado.  2 guys and a cooler receipe. 35% weight loss. Will rotate weekly next time to try and reduce the black edge over drying 

lkapigian

BUFFALOMOOSE said:

Spanish Lomo Curado.  2 guys and a cooler receipe. 35% weight loss. Will rotate weekly next time to try and reduce the black edge over drying 

Beautiful @BUFFALOMOOSE , that is one of my favorites , I have a couple I started back in December 

BUFFALOMOOSE

Thanks Larry. I've got 2 capicola  muscles in the wet brine for 45 days. Going to use 2 guys method for those tomorrow. 

lkapigian

BUFFALOMOOSE said:

Thanks Larry. I've got 2 capicola  muscles in the wet brine for 45 days. Going to use 2 guys method for those tomorrow. 

Tell me more about the wet brine, I just do the equilibrium cure, I’m curious …same as for a pastrami?

BUFFALOMOOSE

Bad description on my end. Yes it is the equilibrium cure method by 2 guys. 

lkapigian

BUFFALOMOOSE said:

Bad description on my end. Yes it is the equilibrium cure method by 2 guys. 

Lol, looking forward to seeing the results 

2 week update on the Sopressa , a random link of Italian sausage, some more Pitina and whole muscle I have not touched in 2 months, never weighed them, don’t care lol

alaskanassasin

6’ of pepperoni 2.0. 

  My first batch was all lean beef in hog casing. Successful, good flavor but more along the lines of a large lean snack stick. 

2.0 is 75% pork shoulder and 25% beef in beef middle casing. Thanks for sharing your knowledge @lkapigian! There is a bit of a learning curve to this thanks for your patience.

alaskanassasin

Do you run any kind of fan to keep the air moving @lkapigian ?

lkapigian

alaskanassasin said:

Do you run any kind of fan to keep the air moving @lkapigian ?

@alaskanassasin,  yes , a small USB fan, you definitely want constant airflow