First curing project questions

poster

For Christmas I received the components to make a curing chamber out of a fridge/freezer which I am excited to get together hopefully this weekend. For my first project I figured I would do something somewhat easy and decided on Bresaola. Recipes vary wildly over the net, varying in both ingredients and process. The main debate is whether cure#2 is needed or not. I have some, so have decided to use it. Others say to keep the temp low (55) and humidity high (85) others call for a 65-70 degree temp, but a 60% humidity. Has anyone made this and had success with either method? Also is Muslin cloth necessary, what does it even do? 

lkapigian

Congrats @poster on the cure, you decide, it’s not really needed much like starter cultures, just helps you overcome “ hurdles” it does add to color. 

Temp wise 55-60 is ideal ( you do not really go through a ferment stage with whole muscle) ideal humidity for me 70-80 % humidity keeps the outer part of the muscle from drying faster than the inner “ case hardening “ don’t fret it and let the chamber settle in where it wants 

You can dry the muscle bare, use a Muslim Cloth , beef middles or bung etc, it’s purpose is to control the rate of drying , I recommend using something 


good luck, have fun and don’t over think it 

poster

Thanks @lkapigian

I'm definitely likely over thinking, just don't want to wait a month and then have a bad result.

Is Muslin cloth interchangeable with cheese cloth?

lkapigian

poster said:

Thanks @lkapigian

I'm definitely likely over thinking, just don't want to wait a month and then have a bad result.

Is Muslin cloth interchangeable with cheese cloth?

yes, muslin is just finer, collagen wraps work very well, I prefer using natural casings, but it is all good

On a side note, anything you dry cure/age will intensify its natural flavors , beef is super beefy, keep it sliced paper thin as it can be overpowering. Hands down my favorite is the lowley pork loin, not much flavor when cooked, but when dried  ( lonzino/lomo)  hits it just right 

poster

lkapigian said:

poster said:

Thanks @lkapigian

I'm definitely likely over thinking, just don't want to wait a month and then have a bad result.

Is Muslin cloth interchangeable with cheese cloth?

yes, muslin is just finer, collagen wraps work very well, I prefer using natural casings, but it is all good

On a side note, anything you dry cure/age will intensify its natural flavors , beef is super beefy, keep it sliced paper thin as it can be overpowering. Hands down my favorite is the lowley pork loin, not much flavor when cooked, but when dried  ( lonzino/lomo)  hits it just right 

Ok thanks, Do you have a particular recipe you recommend?

lkapigian

poster said:

lkapigian said:

poster said:

Thanks @lkapigian

I'm definitely likely over thinking, just don't want to wait a month and then have a bad result.

Is Muslin cloth interchangeable with cheese cloth?

yes, muslin is just finer, collagen wraps work very well, I prefer using natural casings, but it is all good

On a side note, anything you dry cure/age will intensify its natural flavors , beef is super beefy, keep it sliced paper thin as it can be overpowering. Hands down my favorite is the lowley pork loin, not much flavor when cooked, but when dried  ( lonzino/lomo)  hits it just right 

Ok thanks, Do you have a particular recipe you recommend?

Basic Bresaola 2.25 % Salt .25 % Cure 2 1.5 % Sugar ( or onit and go 2.5% Salt) .2% Dried Rosemary .4% black pepper .3 % thyme ( note herbs are fresh, if using dried decrease the amount ) vacuum seal or into a zip lock, I usually go 3 weeks 

after 3 weeks a light rinse of the cure,  no need to get rid of it all, or you don't have to rinse at all ...if you do rinse, a light coat of a favorite spice, rosemary and thyme are great for beef ......you could go middle eastern ( my favorite )  and go Chaimen ( which is a paste ) apply that after it has dried a few weeks 

At the very least, all you need is salt, season to your own taste , the protein is really the star in cured meats 

poster

Thanks, I should have been more clear though. I meant your recipe for lonzino/lomo, or is it the same, just using pork vs. beef?

lkapigian

poster said:

Thanks, I should have been more clear though. I meant your recipe for lonzino/lomo, or is it the same, just using pork vs. beef?

I'll post my lonzino when I Get home, but you don't use the rosemary and thyme , go with Smoked Paprika ( get the good stuff) Dolce and Picante calabrian peppers and the batch I started the  other day I added some toasted cumin..... I do pork loin and collar at the same time as I can make a big batch of cure and use it on both 

Mark_B_Good

Don't mean to hijack this thread, but is there a meat curing mini-fridge available for sale somewhere. Something to control humidity and temperature ... and hang sausages, or salami?

lkapigian

Mark_B_Good said:

Don't mean to hijack this thread, but is there a meat curing mini-fridge available for sale somewhere. Something to control humidity and temperature ... and hang sausages, or salami?

There is, sausage maker has one, but I just use Dorm Refrigerators with inkbird controller , a USB Fan and Dehumidifier , plenty of capacity 

there is a thread HERE 

poster

Mark_B_Good said:

Don't mean to hijack this thread, but is there a meat curing mini-fridge available for sale somewhere. Something to control humidity and temperature ... and hang sausages, or salami?

Yes, but quite expensive. The controllers and the humidifier and dehumidifier i am using came from Amazon. Then you just need any old fridge or freezer even  

https://www.amazon.com/Inkbird-Temperature-Controller-Humidifier-Dehumidifier/dp/B08935F5WY/ref=sr_1_4?crid=LAGJ0IDGAJB2&keywords=inkbird+temperature+and+humidity+controller&qid=1673369996&sprefix=inkbird+temperature+and+humidity+controller,aps,136&sr=8-4&ufe=app_do:amzn1.fos.f5122f16-c3e8-4386-bf32-63e904010ad0

poster

lkapigian said:

poster said:

Thanks, I should have been more clear though. I meant your recipe for lonzino/lomo, or is it the same, just using pork vs. beef?

I'll post my lonzino when I Get home, but you don't use the rosemary and thyme , go with Smoked Paprika ( get the good stuff) Dolce and Picante calabrian peppers and the batch I started the  other day I added some toasted cumin..... I do pork loin and collar at the same time as I can make a big batch of cure and use it on both 

Thanks again!

lkapigian

@poster
my Calabrian whole muscle mix 2.5 % salt . 25% cure 2 1.3% sugar .25% black pepper .32% smoked paprika dulce .32% paprika picante .32% Calabrian pepper flakes .38% granulated garlic  …equilibrium cure for a few weeks then hang to mature …. I don’t weigh after the initial, I just target 6to 8 weeks and go by feel … it’s ready after 6 to 8 weeks usually , I’ll vacuum seal for at least another 8 weeks though and let it equalize and develop further ….

poster

Thank you, I will try this out for sure. By equilibrium cure, you mean that you can't over cure by leaving it too long at that stage? No washing after the cure stage?

Sorry if its dumb questions, just getting into this curing stuff. You helped me out tons in my beginning sausage making days, I am very grateful for all your responses

lkapigian

 I worries and DM or text me anytime you have a question…Equilibrium Cure uses an exact amount of salt, so you really can’t over cure it whereas the “ Salt Box Method “ you bury the whole muscle in salt, no measuring, the you have to rinse and possibly desaturate 

you do not have to wash at the end, I go back and forth where sometimes I do a cold water rinse if I want to add additional flaring after the cure, usually it is just 1 spice 

Ozzie_Isaac

This is a great thread, but it wouldn't be the egghead forum with out a sarcastic video.

I see your flair and .... Edit: pretty spicy thumbnail for the funny Office Space clip

https://youtu.be/F7SNEdjftno

lkapigian

Ozzie_Isaac said:

This is a great thread, but it wouldn't be the egghead forum with out a sarcastic video.

I see your flair and .... Edit: pretty spicy thumbnail for the funny Office Space clip

https://youtu.be/F7SNEdjftno

LoL

Mark_B_Good

poster said:

Mark_B_Good said:

Don't mean to hijack this thread, but is there a meat curing mini-fridge available for sale somewhere. Something to control humidity and temperature ... and hang sausages, or salami?

Yes, but quite expensive. The controllers and the humidifier and dehumidifier i am using came from Amazon. Then you just need any old fridge or freezer even  

https://www.amazon.com/Inkbird-Temperature-Controller-Humidifier-Dehumidifier/dp/B08935F5WY/ref=sr_1_4?crid=LAGJ0IDGAJB2&keywords=inkbird+temperature+and+humidity+controller&qid=1673369996&sprefix=inkbird+temperature+and+humidity+controller,aps,136&sr=8-4&ufe=app_do:amzn1.fos.f5122f16-c3e8-4386-bf32-63e904010ad0

yeah, I started a search, and I nearly fell off my chair. Like $4k for a small fridge with humidity controls??? That's insane. Obviously lots of middle men wanting their cut! Maybe I'll just stick to a less expensive biltong maker, and drop the sausage idea!

Ozzie_Isaac

Mark_B_Good said:

poster said:

Mark_B_Good said:

Don't mean to hijack this thread, but is there a meat curing mini-fridge available for sale somewhere. Something to control humidity and temperature ... and hang sausages, or salami?

Yes, but quite expensive. The controllers and the humidifier and dehumidifier i am using came from Amazon. Then you just need any old fridge or freezer even  

https://www.amazon.com/Inkbird-Temperature-Controller-Humidifier-Dehumidifier/dp/B08935F5WY/ref=sr_1_4?crid=LAGJ0IDGAJB2&keywords=inkbird+temperature+and+humidity+controller&qid=1673369996&sprefix=inkbird+temperature+and+humidity+controller,aps,136&sr=8-4&ufe=app_do:amzn1.fos.f5122f16-c3e8-4386-bf32-63e904010ad0

yeah, I started a search, and I nearly fell off my chair. Like $4k for a small fridge with humidity controls??? That's insane. Obviously lots of middle men wanting their cut! Maybe I'll just stick to a less expensive biltong maker, and drop the sausage idea!

I am waiting for the Anova dry aging fridge.

lkapigian

Mark_B_Good said:

poster said:

Mark_B_Good said:

Don't mean to hijack this thread, but is there a meat curing mini-fridge available for sale somewhere. Something to control humidity and temperature ... and hang sausages, or salami?

Yes, but quite expensive. The controllers and the humidifier and dehumidifier i am using came from Amazon. Then you just need any old fridge or freezer even  

https://www.amazon.com/Inkbird-Temperature-Controller-Humidifier-Dehumidifier/dp/B08935F5WY/ref=sr_1_4?crid=LAGJ0IDGAJB2&keywords=inkbird+temperature+and+humidity+controller&qid=1673369996&sprefix=inkbird+temperature+and+humidity+controller,aps,136&sr=8-4&ufe=app_do:amzn1.fos.f5122f16-c3e8-4386-bf32-63e904010ad0

yeah, I started a search, and I nearly fell off my chair. Like $4k for a small fridge with humidity controls??? That's insane. Obviously lots of middle men wanting their cut! Maybe I'll just stick to a less expensive biltong maker, and drop the sausage idea!

Mini fridge under $200.00. Whole setup well under $500.00… winter time I just hang stuff outside or spare bedroom with a window open, you don’t need anything fancy 

Mark_B_Good

lkapigian said:

Mark_B_Good said:

poster said:

Mark_B_Good said:

Don't mean to hijack this thread, but is there a meat curing mini-fridge available for sale somewhere. Something to control humidity and temperature ... and hang sausages, or salami?

Yes, but quite expensive. The controllers and the humidifier and dehumidifier i am using came from Amazon. Then you just need any old fridge or freezer even  

https://www.amazon.com/Inkbird-Temperature-Controller-Humidifier-Dehumidifier/dp/B08935F5WY/ref=sr_1_4?crid=LAGJ0IDGAJB2&keywords=inkbird+temperature+and+humidity+controller&qid=1673369996&sprefix=inkbird+temperature+and+humidity+controller,aps,136&sr=8-4&ufe=app_do:amzn1.fos.f5122f16-c3e8-4386-bf32-63e904010ad0

yeah, I started a search, and I nearly fell off my chair. Like $4k for a small fridge with humidity controls??? That's insane. Obviously lots of middle men wanting their cut! Maybe I'll just stick to a less expensive biltong maker, and drop the sausage idea!

Mini fridge under $200.00. Whole setup well under $500.00… winter time I just hang stuff outside or spare bedroom with a window open, you don’t need anything fancy 

What's those units hanging on the door? Do you have to ventillate the fridges, or do you have some kind of fan inside them?

lkapigian

Mark_B_Good said:

lkapigian said:

Mark_B_Good said:

poster said:

Mark_B_Good said:

Don't mean to hijack this thread, but is there a meat curing mini-fridge available for sale somewhere. Something to control humidity and temperature ... and hang sausages, or salami?

Yes, but quite expensive. The controllers and the humidifier and dehumidifier i am using came from Amazon. Then you just need any old fridge or freezer even  

https://www.amazon.com/Inkbird-Temperature-Controller-Humidifier-Dehumidifier/dp/B08935F5WY/ref=sr_1_4?crid=LAGJ0IDGAJB2&keywords=inkbird+temperature+and+humidity+controller&qid=1673369996&sprefix=inkbird+temperature+and+humidity+controller,aps,136&sr=8-4&ufe=app_do:amzn1.fos.f5122f16-c3e8-4386-bf32-63e904010ad0

yeah, I started a search, and I nearly fell off my chair. Like $4k for a small fridge with humidity controls??? That's insane. Obviously lots of middle men wanting their cut! Maybe I'll just stick to a less expensive biltong maker, and drop the sausage idea!

Mini fridge under $200.00. Whole setup well under $500.00… winter time I just hang stuff outside or spare bedroom with a window open, you don’t need anything fancy 

What's those units hanging on the door? Do you have to ventillate the fridges, or do you have some kind of fan inside them?

No ventilation, just open the door once in a while

inkbird controller 

https://www.amazon.com/your-orders/pop/ref=ppx_yo_mob_b_pop?_encoding=UTF8&gen=canonical&lineItemId=lgoitohonjrouny&orderId=111-5866797-4657011&packageId=1&returnSummaryId=&returnUnitIndices=&returnUnitMappingId=&shipmentId=DtGWRwhyT

USB FAN



https://www.amazon.com/gp/your-account/order-history/ref=ppx_yo2ov_mob_b_search?search=Usb+fan

Dehumidifier 


https://www.amazon.com/Eva-dry-Edv-1100-Electric-Petite-Dehumidifier/dp/B000H0ZDD2/ref=mp_s_a_1_1?crid=24Z7S4LIQK9QE&keywords=evi-dry+1100&qid=1673473917&sprefix=evi+dry%2Caps%2C318&sr=8-1

Ozzie_Isaac

I am a bit disappointed you are not hanging your meat in the back of a Home Depot like some of the other members have.

lkapigian

Ozzie_Isaac said:

I am a bit disappointed you are not hanging your meat in the back of a Home Depot like some of the other members have.

The “ unnamed location “ lol

poster

This is after 8 days. Is this the good stuff starting?, or should I be concerned

nolaegghead

That’s good mold, your friend.  Totally normal.  Unless you got some weird super toxic species that looks exactly like the hood stuff that makes you regret eating it…. But I doubt it.  You’re good.

poster

nolaegghead said:

That’s good mold, your friend.  Totally normal.  Unless you got some weird super toxic species that looks exactly like the hood stuff that makes you regret eating it…. But I doubt it.  You’re good.

Lol thanks

Ozzie_Isaac

nolaegghead said:

That’s good mold, your friend.  Totally normal.  Unless you got some weird super toxic species that looks exactly like the hood stuff that makes you regret eating it…. But I doubt it.  You’re good.

I hate when I get the hood stuff.

lkapigian

That’s a healthy start !

nolaegghead

Ozzie_Isaac said:

nolaegghead said:

That’s good mold, your friend.  Totally normal.  Unless you got some weird super toxic species that looks exactly like the hood stuff that makes you regret eating it…. But I doubt it.  You’re good.

I hate when I get the hood stuff.

Git out da damn hood, foo!

poster

The white has some green spots in the middle of it now. Time for concern and wipe with vinegar?