What do you use for dry curing?
What do you use for dry curing?
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What do you use for dry curing?
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Post #1 - July 5th, 2011, 11:47 amA number of dry curing recipes call for hanging sausages in 60 degrees with 60-70 degrees humidity for weeks at a time. My house has a basement that's cooler than upstairs, but I don't think it's as low as 60. What do you sausage makers use to keep your sausages cool and humid? Answers of cold showers will not be accepted.
"Good stuff, Maynard." Dobie Gillis
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Post #2 - July 5th, 2011, 12:30 pmI only do it seasonally, when my garage is right.
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #3 - July 5th, 2011, 12:35 pmSubject: Homemade Pastrami & BaconBill/SFNM wrote:Jamieson22 wrote:I like to be extra clear when it comes to eating meat that has sat on my deck for a week
Jamie
I tend to cure for ~3 days depending on the size of brisket, but unlike the Ruhlman recipe, I pump cure into the meat as well as submerge it.
If you're going to be curing outside, shoot for curing temp around 38F. Even though you're using curing salts, you don't want to be in the danger zone for food borne illnesses. On the other hand, curing is said to be inhibited at temps below 35F. I have a small wine cooler that I picked up at a garage sale that I use for charcuterie, cheeses, etc.
Splendid photos. Looks so delicious!
Bill/SFNM
If you continue looking through this thread, you may find more information.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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Post #4 - July 5th, 2011, 12:51 pmI use this converted wine cooler for fermenting/proofing dough and curing meat:
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