Remote Cold Smoker....Help please?

[superevent]

Well, here we go.

Excuse my lack of "Techy speak” Hams are out salting/curing today. Washed dried...look ok, I guess, well I think, in a strange kind of cured ham kind of way? Gave them a good wash off and dried. All seem fine. Also have two loins of venison, similarly cured.

I'm told I now have to hang them in a room for 3 days at circa 15 degrees. Please, please tell me if this is wrong. In principle I am aiming for a Parma ham "Type" of cured ham. Having said that, whilst I know its not correct thought I would smoke one of them in my Bradley smoker. Plan to smoke with oak and apple, for 48 hours. After smoking hang up for air-drying and finish whole process. I’m told need to hang till lost 35 to 40% of original weight.

I have large cold rooms for my business. The problem is they are just that cold!! Typically run between say 3 degrees and maximum 5 degrees with the lower 3 degrees the norm. Needless to say it's safer I guess to hang in a proper cold room, but guess this may not dry and finish process properly. Anyone able to tell me the good and bad bits about hanging at such a low temp. As a minimum because the temp is low, I’m guessing this will require a longer hanging time. Anyhow advice and comments about the whole process would be good.

Regards to all.

[saucisson]

To cure the good bugs need to be able to convert the nitrite/nitrate 3-5 deg may be too low, so although the meat may be fine it may cure desperately slowly or not at all. Most folks manage to get bacon to work in a domestic fridge though...

Dave

[wheels]

I think that your cold-room is likely to be too dry (the relative humidity will be too low) for successfully air-drying for 3 months.


Phil