Charcuterie: What if I leave this meat in my fridge for 6 months?

The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?

Bone_Enterprise: Aug 9, 2005; Inception Cigars
www.inceptioncigars.com

Kid posted:

....just have to build a cold smoke box to adapt the electric smoker.

What, why not buy one of these? http://www.amazenproducts.com/

A few of us apparently use this guys products, and love them.

# ¿ Jun 18, 2012 23:28

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# ¿ May 14, 2024 21:52

Bone_Enterprise: Aug 9, 2005; Inception Cigars
www.inceptioncigars.com

The Midniter posted:

That bacon looks delicious and that slicer is awesome. May I ask how much you picked it up for? New or used? Looks brand new.

Chef's Choice brand I imagine and if that is the case they are fairly cheap at around $135 for that model.

# ¿ May 22, 2014 22:53

Bone_Enterprise: Aug 9, 2005; Inception Cigars
www.inceptioncigars.com

Reminds me I need to make a drive into Houston and go here to pickup some things: http://www.alliedkenco.com/

# ¿ Jun 10, 2014 21:58

Bone_Enterprise: Aug 9, 2005; Inception Cigars
www.inceptioncigars.com

.Z. posted:

So there is a kickstarter for a meat drying fridge : https://www.kickstarter.com/projects/1343942869/steaklocker-the-first-in-home-dry-age-steak-fridge

Pros: Humidity controller, purpose built
Cons: Expensive. $555 Early bird to $675 full-price. Not really sure if it'd do a better job than a wine fridge or a mini-fridge with a fan in it that I've seen suggested before.

This has already been posted in two other threads, Gear thread by me and Steak thread by Steve Yun. But this seemed like another appropriate place to bring attention to it for discussion.

Welp, this has peaked interest.

Now which backing level do I want to do, hmm?

# ¿ Jun 18, 2014 02:02

Bone_Enterprise: Aug 9, 2005; Inception Cigars
www.inceptioncigars.com

holttho posted:

And finally, there is a kickstarter for a meat-aging fridge, which has everything you would ever want (except the ability to hold onto disposable income) .

So excited, deliveries are right around the corner!

# ¿ Nov 23, 2014 02:14

Bone_Enterprise: Aug 9, 2005; Inception Cigars
www.inceptioncigars.com

Martello posted:

where is this kickstarter please

It ended months ago, that being said:
http://www.steaklocker.com
https://www.kickstarter.com/projects/1343942869/steaklocker-the-first-in-home-dry-age-steak-fridge

# ¿ Nov 23, 2014 05:36

Bone_Enterprise: Aug 9, 2005; Inception Cigars
www.inceptioncigars.com

Stringent posted:

I've been wanting some kind of curing fridge where I could do more raw curing like pancetta, coppa, salami or whatever. Do any of you have something like this, or have any of you looked into it?

This was posted on the previous page (eleven posts ago.)

holttho posted:

It's probably been gone over, but it's simple enough.

Ideally what you want is something that is cellar temperature with moderate humidity. (a traditional cellar would be a fairly humid place, so it worked out nicely for them.) Different recipes can call for different conditions, but 60F at 60% humidity is a decent place to be.

The easiest/cheapest way to do this is to just put your meat in a large cardboard box with a large pan of ice in it. You'll have to replace the ice daily, but the setup costs basically nothing. :1bux:

Moving up the scale would be to get a wine fridge. They can get warmer than standard mini-fridges, have a larger, more usable space, and have a nice clear window. Set it to temp and put a pan of water in the bottom with a sponge in it.

If you wanted to get really fancy, they make little humidifiers that you can place in there. They usually sell them for humidors, though they'll work here as well.

There are also wine fridges with humidifiers in them, but

And finally, there is a kickstarter for a meat-aging fridge, which has everything you would ever want (except the ability to hold onto disposable income) .

But, the cheapest and easiest method of all (and the method I use) is to just drape a damp paper towel/cheesecloth over your curing product for the first week or so. Just re-damp it every day and it works great. Just don't let it dry on there or you'll be cutting off spots of welded-on-cloth. :zerobux:

I have a http://www.steaklocker.com on the way as I backed mentioned kickstarter.

# ¿ Dec 5, 2014 15:27

Bone_Enterprise: Aug 9, 2005; Inception Cigars
www.inceptioncigars.com

Martello posted:

...The other is ....tequila.

Why did you have to ruin a good thing?
=(

# ¿ Jan 26, 2015 15:06

Bone_Enterprise: Aug 9, 2005; Inception Cigars
www.inceptioncigars.com

Martello posted:

Tequila bacon turned out delicious, even my wife approved and she hates tequila. The bourbon bacon, apparently I went a little heavy on the bourbon though I didn't think there was anything wrong with it.

I am in that tequila hate zone, so as long as you could not taste said tequila I would like it as well....possibly.

# ¿ Feb 4, 2015 05:37

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# ¿ May 14, 2024 21:52

Bone_Enterprise: Aug 9, 2005; Inception Cigars
www.inceptioncigars.com

Flash Gordon Ramsay posted:

I am stoked. About bacon.

I approve. This message.

# ¿ Jul 15, 2015 19:35

The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?