Good news, Bad news

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Re: Good news, Bad news

Postby NCPaul » Sun Jan 15, 2017 9:26 pm

You'll need more humidity early in the drying process, temps are good.
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Re: Good news, Bad news

Postby fusion555 » Sun Jan 15, 2017 11:23 pm

Dang, i took them out of the chamber because the humidity was high in there, 98%, ill put them back and crack the door, see if that helps, what am i aiming for?
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Re: Good news, Bad news

Postby wheels » Sun Jan 15, 2017 11:36 pm

I'd leave them where they are and add humidity.

Maybe create a more sanitary area within the garage, a plastic covered area maybe. But if you have somewhere large with the correct temps I'd never recommend a fridge/small chamber.

When you get it right in a large chamber, it's far less prone to sudden fluctuations.

I envy you!

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Re: Good news, Bad news

Postby fusion555 » Sun Jan 15, 2017 11:55 pm

Thanks both Paul and Phil

Ok, right now they are back in the chamber (small fridge) with the door cracked, 53F/94% humidity is falling, temp will fall soon as its getting cooler as night falls, ill see how it is tomorrow and work on something better, im not sure what yet. Any suggestions would be most welcome

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Re: Good news, Bad news

Postby NCPaul » Mon Jan 16, 2017 11:53 am

Try to start the drying process at 80-85 % and 50-55 F. After a couple of weeks, which should give you 15-20 % weight loss, the RH can be lower a little each week following. The Marianskis' book Home Productionof Quality Meats and Sausages has a detailed description of the drying process. Don't let yourself get into a cycle of correction; the drying will/should take 6-10 weeks so it doesn't need a hour by hour change of conditions. Good luck. :D
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Re: Good news, Bad news

Postby fusion555 » Mon Jan 16, 2017 8:03 pm

I do have the Marianski book and have read through it a few times,( not quite understanding it all) i think as a beginner im trying to get information from lots of sources then expecting them all to be similar and make sense to me.

For me forums like this are much better than the books because i can ask the people who have actually made these things, made mistakes and learned from them.

So after re-reading Marianski, re-reading the recipe (len Poli) and the advice from here i decided the easiest place for me to control everything is in my converted wine cooler, right now its keeping the humidity high but the temps are a little low at night, if i crack the door the humidity drops which is what i need to do after a few more days.

I also need to apply the Mould-600, i did read not to do it right away but after 3 or 4 days in the chamber, dose this sound right to you guys?
Also i read 25g to 10L of water is the mixture, so if i make that 0.25g to 1Liter of water, is that right?
Even using my drug type scale .25g will be a bit of a guess to weigh :shock:

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Re: Good news, Bad news

Postby fusion555 » Mon Jan 16, 2017 8:35 pm

Found this on the Mould-600

To use Bactoferm Mold-600, add 3 grams of M-600 to a cup of 68˚F. lukewarm (not hot) distilled, chlorine-free water, and allow it to develop 12 hours. After the 12 hours, add 1 liter of distilled, chlorine-free water. Dip sausages in the solution or spray it on with a misting sprayer.

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Re: Good news, Bad news

Postby wheels » Mon Jan 16, 2017 8:48 pm

I spray with mould when I hang them to ferment. I don't think you can do it too soon.

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Re: Good news, Bad news

Postby fusion555 » Mon Jan 16, 2017 11:12 pm

Thanks Phil, made up the solution and just waiting 12 hrs and will dip
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Re: Good news, Bad news

Postby fusion555 » Sun Jan 22, 2017 9:42 pm

Today 5 days after i dipped im seeing small white spots of mould :D
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Re: Good news, Bad news

Postby fusion555 » Tue Jan 24, 2017 8:19 pm

I have managed to keep my temp/humidity kinda steady at 57F/75% for the past few days and have some more white mold spots, however i have noticed on some of the bigger spots a tiny green center on them, seems to be where i have pricked them, is this anything to worry about yet?

One more question :D it has been a total of 14 days, is it time to do a weight check yet? i know they are not any where near ready but should i be checking weight loss? im unsure as i dont want to handle them too much.

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Re: Good news, Bad news

Postby NCPaul » Tue Jan 24, 2017 8:28 pm

I'd do a weight check; what size casing are they in?
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Re: Good news, Bad news

Postby fusion555 » Tue Jan 24, 2017 9:59 pm

55-60mm Beef Middles
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Re: Good news, Bad news

Postby fusion555 » Wed Jan 25, 2017 12:01 am

Weighed them, seems right at 12% loss

Just set up a cheap temp controller a MH1210F, oh boy the directions are a joke, managed to get it done, a nice Inkbird is on my shopping list
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Re: Good news, Bad news

Postby fusion555 » Sun Jan 29, 2017 8:57 pm

So the chamber has been doing well this last week, temps 51-53F and Humidity 71-73%
Weighed them again, 17 days one at 21% the second is 22% and third 24% loss, is this on track?

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