is anyone here aware of this group? there are a lot of great people over there. here is a great convo about automating a curing chamber with a raspberry pi computer.
https://www.facebook.com/groups/sausage ... 4133951677
MM
wheels wrote:It's a fantastic thread: I just wish I understood it.
Phil
moldy meat wrote:is anyone here aware of this group? there are a lot of great people over there.
https://www.facebook.com/groups/sausage ... 4133951677
MM
moldy meat wrote:
it isn't hard, in fact there are a lot of tutorials out there to learn from, and a lot of people have already done most of the work. when i can afford to, i am going to fully automate my chamber. it will have temp and humidity control as well as condition logging and weight monitoring of individual sausages with target weight alarm. all of which will be accessible form my mobile phone. i will do a full write up when i get it done.
MM
Brican wrote:Just to let you know that there is another awesome group on Facebook that a few of the members from here are a part of
You might like to check it out as well - a heck of a lot of talented people there that are willing to share recipes/procedures as well as help people along
https://www.facebook.com/groups/thesaltcuredpig/
BriCan wrote:moldy meat wrote:
it isn't hard, in fact there are a lot of tutorials out there to learn from, and a lot of people have already done most of the work. when i can afford to, i am going to fully automate my chamber. it will have temp and humidity control as well as condition logging and weight monitoring of individual sausages with target weight alarm. all of which will be accessible form my mobile phone. i will do a full write up when i get it done.
MM
Sometimes "old school" is better -- not knocking the new technology, but it all comes down to flavour profile
BriCan wrote:moldy meat wrote:is anyone here aware of this group? there are a lot of great people over there.
https://www.facebook.com/groups/sausage ... 4133951677
MM
Just to let you know that there is another awesome group on Facebook that a few of the members from here are a part of
You might like to check it out as well - a heck of a lot of talented people there that are willing to share recipes/procedures as well as help people along
https://www.facebook.com/groups/thesaltcuredpig/
ped wrote:MM, love the enthusiasm, unless you just don't have time to monitor things yourself?. Saying all that, I am probably a little older than you? and take a more relaxed long term approach to things (though the tech won't necessarily speed things up!)....just sayin
ped wrote:MM, love the enthusiasm, could I recommend that you get a few projects (using a regular curing/fermenting/drying/maturation process) under your belt before you get into the high tech stuff, this is a process which appreciates a hands on approach, there will be plenty of time in the future to tweak and refine, perhaps consider, unless you are intending to produce on a relatively high volume commercial basis that as a hobbyist there really is no need for it, unless you just don't have time to monitor things yourself?. Saying all that, I am probably a little older than you? and take a more relaxed long term approach to things (though the tech won't necessarily speed things up!)....just sayin
BriCan wrote:ped wrote:MM, love the enthusiasm, unless you just don't have time to monitor things yourself?. Saying all that, I am probably a little older than you? and take a more relaxed long term approach to things (though the tech won't necessarily speed things up!)....just sayin
A relaxed long term approach is always good being a small commercial producer I always strive for the long term as this "always" produces a better flavour profile IMMHO
Salame's take me an average of six months at the earliest most likely 12 months ... whole muscles about eighteen months
The reason for this is because my temperatures are between 4 to 5 degrees C with humidity between 70% to 80%
As said; the way I do things (no special equipment, just a walk-in cooler at work) is akin to making fine wine -- long and slow as it is by doing this the flavour develops far better than than the shorter time
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