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Hi thread, I have always been interested in charcuterie but only after recently buying a house do I have the actual space to do it. Are there any good sites with step-by-step directions for getting a chamber set up? I know it's really just an old fridge, a hygrometer and a temp controller, but I am a cave man who can only put things together if he follows directions exactly to a T. Also, I plan on putting the chamber in my garage, but I live in Colorado and temperatures can frequently be below freezing for days at a time during the winter. Is that going to make it impossible to keep the fridge at the correct temps? Would a warm mist humidifier help for that purpose?
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Oct 26, 2017 18:16
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| # ¿ May 5, 2024 04:25 |
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Thanks you guys. I joined both the Salt Cured Pig and the Curing Chamber groups. Side questions - anyone got a good nova lox recipe? Capicola? E: or just a trusted online source for charcuterie recipes in general would be great.
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Nov 2, 2017 20:11
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Gonna get a coppa started this weekend using an Umai bag while I get the curing chamber project off the ground. Question - what's the best type of charcuterie to make if you want a quick turnaround? We are hosting a holiday party during the second week of December and it would be awesome to have some home-made charcuterie to serve.
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Nov 3, 2017 21:34
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I agree with Flash Gordon Ramsay, I made Ruhlman's bacon recipe a month or two ago and it was definitely too salty. Soaking it in cold water for an hour or two before smoking would probably be enough to adjust it though.
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Nov 7, 2017 21:46
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I've got a bunch of bacon that is supposed to finish curing and go into the smoker today, but life got in the way and I won't be able to smoke it til tomorrow or Wednesday. I assume there's no harm leaving it vacuum sealed in the cure for a few more days, right? It's a basic 2%/2%/.25% salt/sugar/#1 cure if it matters at all.
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Nov 21, 2017 04:14
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| # ¿ May 5, 2024 04:25 |
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It's from Reddit. Basically he got conned into buying rotten product.
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Feb 8, 2018 05:42
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