Confused and desperate

[hunterman]

Firstly Hi to all
This is my first post so go easy on me.
I would like to make some salami but have soon discovered it�s not quite so easy.
The main problem seems to be temp and humidity.
I have read peoples posts and was considering building a dry curing cupboard. This is the one I was looking at making http://home.pacbell.net/lpoli/htm%20tex ... ontrol.htm
However after reading posts nobody seems to be using this and trying to build their own. http://forum.sausagemaking.org/viewtopic.php?t=900
Which is a little over my head.
So does anybody know if PacBell�s Ideal Environment for Dry Curing is worth building or of any other dry curing cupboards worth a look?
Also I would like to give dry curing a go. Looked at some posts and think I would try a small piece of belly and Franco�s Parma style ham.
Is it really this simple and how long will it keep?
http://forum.sausagemaking.org/viewtopic.php?t=1014
Anyway enough dribble
Cheers

Ps great forum

[Paul Kribs]

welcome hunterman

Yes it would be nice to have a well controlled environment for curing, but I do not make enough salami or chorizo to warrant making one. If I made more, and had the room, then I would definitely make one. That is probably the reason most people on this forum don't have a purpose built curing environment. I would like to make a purpose built smoker but don't really have the room for that either.

Temp and RH are a bit of an issue, hence the deep discussions on the links you have posted, but as long as you have somewhere around 6C - 13C, with 65RH - 80RH it shouldn't go wrong.. a mid range of these 2 approximates would be ideal.

Good luck if you decide to go with it.

Regards, Paul Kribs

[aeddon]

welcome hunterman

your thead is almost identicle to my first posts and know i have two loin eyes and a loin of pork curing in parma ham cure.

The loin eyes will be ready to hang in a few days and the pork loin needs it second curing time in the fridge before hanging.

I'm going on the look out for a fridge or freezer to incubate the pork or its goin to hang in the kitchen for a few days then of to a cool back bedroom for a couple of weeks.

I aint offered any instructions of tutorials but i was completly bewildered a few weeks ago then read up and asked a few questions now i'm curing ready to move onto salami

[hunterman]

thank you for replys
i have ordered sausage making kit and await arrival (out of stock) and think i will concentrate on this first.
in the meen time i will keep a look out for a cheap freezer. i managed to pick up a freezer control unit so i am on my way.
fortunatley Paul i have the room, my son moved out not long ago leaving his room empty. and im trying my beast to fill it with home brew and sausages. LOL
aeddon i know what you mean completly bewildered.
can you recomend any good reading ?
i have read some of your posts and you seem to be doing ok so hopfully i won't be far behind you



aeddon

[Paul Kribs]

I too have a spare room, and at present there are 2 salamis in there, one hanging from the curtain rail, and the other from a cupboard handle Had to bring them in from the shed as the temp plummeted. RH isn't quite right being between 45%-50% but temp is OK at 15C.

I also dabbled with the dreaded homebrew.. don't make it now.. found myself drinking more and more. Thought it prudent to stop making it.

Regards, Paul Kribs

[aeddon]

i recommend reading len poli site over and over again... then read it again. search through the multitude of different threads and your questions will be answered.

http://home.pacbell.net/lpoli/

hang on a minute paul, you gave up home brew because you drank too much... your sig betrays you!!!

you cant beat a good home brew. I look far to young for my age so had to make do with copious amounts of home brew instead of getting into pubs, which wasnt to bad!

[Paul Kribs]

aeddon

Unfortunately my job has a random med-screen policy and have a blood / alcohol tolerance of less than the road limit so I do not take any chances as it would be immediate dismissal. I still quaff a few when time is suitable, although not home brew

Regards, Paul Kribs

[aeddon]

fair enough. My home brew does have reputaion of being a tad potent, needs to be taken in moderation