Curing Chamber Build (w/ Cure View)

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Today I mixed up:

5lbs of tuscan salami

5 lbs of saucisson sec

10 lbs of spanish chorizo

10 lbs of peperone

I am letting it sit in the fridge tonight. Tomorrow I will add the Bactoferm F-RM 52 to the meat and stuff it. I also picked up some Mold-600 to spray on to the sausages. Fermentation begins tomorrow. :o)
 
Looking forward to seeing it hanging in the chamber.  I guess you'll have that finished by the time the meat is ready?
 
I guess I forgot to post some pics. As usual, crappy cell phone pix. Once I get started I usually forget to get the good camera and take better ones.

6 of the 10lbs of beef pepperoni mixed with starter culture added.

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Mold 600 bath waiting for its first customer.

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Rinsed out 32-35mm hog casings.

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And then I really got into it and didn't think to take any pics until everything was stuffed and hung.

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I did remember to weigh each one. I will give it about a week or so before I start checking weights.
 
nice chamber and thx for the build process, good to see some links hanging!
 
Yup Pa. and the northeast has worn on me, gonna start heading south for the SELA and looks like after that will have to make another visit to Joels place.
 
Yup Pa. and the northeast has worn on me, gonna start heading south for the SELA and looks like after that will have to make another visit to Joels place.


I'll got set some cones up at the grocery store to reserve you a parking spot Bob.
biggrin.gif
 
Got home from work today and went to check temps and humidity levels. I also opened the door to check for mold growth. Lots of tiny white specks are starting to show.

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So what will you do when it's finished?  Do you just wash off the links under running water?  Wipe it off?  Usually mold is a sign of spoilage, so in this case it's supposed to be there, but how will you know it's the good kind?

I've been buying air dried sausage from a local guy, and last year some of what I got from him had some light white mold on the outside when I got it from him.  I wiped it off and  I went ahead and froze part of it, but some of what I left in the fridge spoiled pretty quick!  I'm just trying to figure out the difference because I'd like to try air drying some myself.  Not going to add any bacteria like you did, just hang it in a small fridge with a little fan moving air.

I guess the "air dried" I'm talking about is really  more like just aging it rather than completely drying it.  Would I need anything other than just salt or should I also add some of the Morton's tender quick?

I remember seeing my grandpa hang hams in a net bag and coat the outside of hams and sausage with black pepper.  I seem to remember hearing the black pepper was to keep flies off of it.  This was just hung in the smoke house or sometimes the pack house.  In NC we don't have many days that are cold enough to keep flies and such off of curing meat unless you have it inside a building that is sealed with something like screenwire.  My grandpa never smoked any of his meats, but I guess the smoke would also keep pests away too.
 
So what will you do when it's finished?  Do you just wash off the links under running water?  Wipe it off?  Usually mold is a sign of spoilage, so in this case it's supposed to be there, but how will you know it's the good kind?

I've been buying air dried sausage from a local guy, and last year some of what I got from him had some light white mold on the outside when I got it from him.  I wiped it off and  I went ahead and froze part of it, but some of what I left in the fridge spoiled pretty quick!  I'm just trying to figure out the difference because I'd like to try air drying some myself.  Not going to add any bacteria like you did, just hang it in a small fridge with a little fan moving air.

I guess the "air dried" I'm talking about is really  more like just aging it rather than completely drying it.  Would I need anything other than just salt or should I also add some of the Morton's tender quick?

I remember seeing my grandpa hang hams in a net bag and coat the outside of hams and sausage with black pepper.  I seem to remember hearing the black pepper was to keep flies off of it.  This was just hung in the smoke house or sometimes the pack house.  In NC we don't have many days that are cold enough to keep flies and such off of curing meat unless you have it inside a building that is sealed with something like screenwire.  My grandpa never smoked any of his meats, but I guess the smoke would also keep pests away too.


The mold is harmless so it can be wiped off or left on. Most of us do see mold as a sign of spoilage but not in this case. If the mold is any color other than white or off-white/cream it will get wiped off with a vinegar solution. The good mold serves a couple of purposes. First off, it protects the meat from yeasts, molds, and bacteria that occur naturally that could spoil the sausage. It also helps to prevent the outside of the sausage from drying out and hardening which trap moisture and not allow the sausage to dry properly.

For long term curing you should use Cure #2.

Do you know if your grandpa dredged them in salt long before hanging them?
 
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Thanks bratrules! I didn't really have room for it either. I have to shuffle equipment now just to get the mower out but my little goat path through the garage can be navigated. lol
 
Before heading out on a little 3 day work related roadtrip this afternoon I stopped by the house get my clothes and check on the sausages. More mold!

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