Curing Chamber Build (w/ Cure View)

Discussion in 'Sausage' started by solaryellow, May 24, 2011.

  1. solaryellow

    solaryellow Limited Mod Group Lead

    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. :eek:)
     
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Best of luck to ya Joel!
     
  3. hdflame

    hdflame Meat Mopper

    Looking forward to seeing it hanging in the chamber.  I guess you'll have that finished by the time the meat is ready?
     
  4. solaryellow

    solaryellow Limited Mod Group Lead

    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.

    [​IMG]

    Mold 600 bath waiting for its first customer.

    [​IMG]

    Rinsed out 32-35mm hog casings.

    [​IMG]

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

    [​IMG]

    I did remember to weigh each one. I will give it about a week or so before I start checking weights.
     
  5. slownlow

    slownlow Smoking Fanatic

    looking great.  Boy I though waiting 2 weeks for smoked cheese was long, this would kill me.
     
  6. chefrob

    chefrob Master of the Pit OTBS Member

    az
    nice chamber and thx for the build process, good to see some links hanging!
     
  7. hdflame

    hdflame Meat Mopper

    What are the hangers you're using to hang the links on?
     
  8. michael ark

    michael ark Master of the Pit

    I'll be watching.[​IMG]
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Looks great Joel.
     
  10. desertlites

    desertlites Master of the Pit OTBS Member

    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.
     
  11. solaryellow

    solaryellow Limited Mod Group Lead

  12. solaryellow

    solaryellow Limited Mod Group Lead


    I'll got set some cones up at the grocery store to reserve you a parking spot Bob. [​IMG]
     
  13. solaryellow

    solaryellow Limited Mod Group Lead

    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.

    [​IMG]
     
    Last edited: Oct 18, 2011
  14. hdflame

    hdflame Meat Mopper

    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.
     
  15. solaryellow

    solaryellow Limited Mod Group Lead


    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?
     
    Last edited: Oct 19, 2011
  16. bratrules

    bratrules Smoking Fanatic

    nice setup i wish i had room for something like that!!!!!
     
  17. solaryellow

    solaryellow Limited Mod Group Lead

    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
     
  18. solaryellow

    solaryellow Limited Mod Group Lead

    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!

    [​IMG]
     
  19. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    Very nice work, I have never thought about air drying sausage. Something else I want to try now !
     
  20. bratrules

    bratrules Smoking Fanatic

    I feel that the mold gives it a better flavor.
     

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