Fridge salami Experiment

[gnol]

Just read this and there is some really good info here but quite technical for me.
Can you just get an old fridge or freezer and use the thermostat to keep a constant temperature? Without any other equipment.

What is the ideal temp to cure salamis/meats?
I noticed a lot being said about humidity. From what i gather you need to have some amount of humidity.

How important is this?
And what is the ideal temp/humidity levels for this sort of thing.

gnol

[Paul Kribs]

gnol

I am pretty new to all this but you are correct in your assumption. To get an idea about what temp and RH are best suited I would advise to look at a few of the recipes on Len Poli's site.

Milano Salami:
http://home.pacbell.net/lpoli/index_files/Salami%20Milano.pdf

Spanish Chorizo:
http://home.pacbell.net/lpoli/index_files/Spanish%20Chorizo.pdf


Regards, Paul Kribs

[Spirit13]

I have been considering air dried sausages for some time and have just about assembled the equipment to try it out.

I will be using an ultrasonic pond mister/fogger controlled through a hydrostat set at 70% humidity.The mister/fogger will be in a float to ensure correct depth in the water for minimal attention. I will have a small 12V fan operating whilst the mister/fogger is operation to ensure circulation of the mist. The refrigerator will be controlled at 10 degrees Centigrade.

The setup was not excessivley expensive. Ultrasonic pond fogger and float A$45; Humidistat with wiring etc. A$220; sealed 12v fan and plug pack power supply A$40.


I am interested in any comments regarding optimum temperatures and humidity and any further comments. No sense reinventing the wheel.

[aris]

There is some talk about that in this thread:

http://forum.sausagemaking.org/viewtopic.php?t=1071

[aris]

This may be interesting/useful for anyone trying to emulate Oddleys experiment.

Uses thermoelectric cooling.

http://www.minicoolers.co.uk/index.htm? ... hamber.htm

[jasonmolinari]

I'm late to the topic, sorry. I havn't read this forum in forever. I thikn you are all overcomplicating the curing chamber.
I have one i've been using for a year or so now, i make salame year round, as well as other cured products (pancetta, coppa, bresaola), and can adjust the humidity anwhere between 30-90 and the temperature anywhere between room temp and 0C.
All you need is an old fridge, an ultrasonic humidifier, a temperature control and a humidity control. It works fantastically.
The only thing i'm thinking of changing is changing from a light bult to a radiative heat source (like the ones for terrariums), since i've read that light can decrease the quality of the salame. Whether or not that is true, i don't know.
I'd also like to get some fresh air in there..maybe a small computer fan on a timer through the sidewall.

See details here, and ask any questions.
https://home.comcast.net/~jasonmolinari/Salame.htm

jason

[Franco]

Thanks for the info Jason, don't leave so long between posts next time though


Regards


Franco

[jasonmolinari]

Franco, i have too many forums to watch! Your post on the sausage email list reminded me of this one.