Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Curing Meat Vessel

Reply
 
LinkBack Thread Tools
Old 06-12-2012, 12:15 AM   #1
mendozer
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2009
Location: Seattle, WA
Posts: 585
Liked 4 Times on 4 Posts

Default Curing Meat Vessel

I have a crawlspace in our house that's tall enough to stand up in and the humidity is perfectly 70%, however when I tested the environment with apple cider, it molded very fast. Alas, I shall not hang meat in there.

I know someone who uses an unplugged fridge as an aging vessel, another that hangs off the rafters in his garage.

I was wanting a more closed environment, so I was thinking of something like a 5 gallon bucket with the meat hanging from the lid. I could store it in the garage for temperature sakes, or even in the crawlspace.

anyone have thoughts on this? I'm thinking for bresaola, prosciutto, salami, etc

*someone else just makes sure to wipe off mold when it happens*

__________________
mendozer is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2012, 12:42 AM   #2
carlisle_bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Carlisle, PA
Posts: 1,205
Liked 27 Times on 26 Posts

Default

Hi

Maybe line the crawl space with "stuff". What sort of stuff depends a lot on how easy it is to get things in there.

Bob

__________________
carlisle_bob is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2012, 01:09 AM   #3
mendozer
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2009
Location: Seattle, WA
Posts: 585
Liked 4 Times on 4 Posts

Default

That would be a lot of stuff. It's pretty much a small basement, except it's exposed to the outdoors through the screens at the bottom of the house.

__________________
mendozer is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2012, 01:43 AM   #4
jaxxzero3
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: West Bloomfield, MI
Posts: 23
Default

I think a bucket would be too small, plus you need some airflow. How small are your batches? Also spacing will help you out too. Not knowing your budget, I've been thinking of setting up a keezer with humidifier and dehumidifier hooked up to it and a control for the humidity for quite some time. That would give you the two most important factors in curing atmosphere, but it can be a little pricy. If I build it I'll let you know, I just need the humidity controller at this point. Happy smoking!

__________________
jaxxzero3 is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2012, 01:47 AM   #5
mendozer
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2009
Location: Seattle, WA
Posts: 585
Liked 4 Times on 4 Posts

Default

i have the keezer for my beer. don't want another one just for meat though lol

__________________
mendozer is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2012, 02:08 AM   #6
jaxxzero3
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: West Bloomfield, MI
Posts: 23
Default

That's probably a wise choice, I've just got the charcuterie bug bad and I want to improve my sausages with more humidity. I've heard of using salt water and a fan in a large container. The salt water provides the moisture while resisting growing any unwanted bugs. That may work well with your bucket.

__________________
jaxxzero3 is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2012, 04:57 AM   #7
mendozer
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2009
Location: Seattle, WA
Posts: 585
Liked 4 Times on 4 Posts

Default

so just having salty air? sounds simple enough

__________________
mendozer is offline
 
Reply With Quote Quick reply to this message
Old 06-13-2012, 02:10 AM   #8
jaxxzero3
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: West Bloomfield, MI
Posts: 23
Default

The air will pick up the water making it more humid. The salt is to help prevent the liquid water from growing a culture or bacteria.

__________________
jaxxzero3 is offline
 
Reply With Quote Quick reply to this message
Old 06-14-2012, 08:24 PM   #9
CHefJohnboyardee
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Columbus, OH
Posts: 401
Liked 20 Times on 18 Posts
Likes Given: 13

Default

I use a trash can with holes in the lid and sides. Just check the color on the mold. White is ok. Black, green or red is bead.

__________________
CHefJohnboyardee is offline
 
Reply With Quote Quick reply to this message
Old 06-14-2012, 08:41 PM   #10
kgalle
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: SEPA, PA
Posts: 240
Liked 4 Times on 4 Posts
Likes Given: 1

Default

Quote:
Originally Posted by CHefJohnboyardee View Post
I use a trash can with holes in the lid and sides. Just check the color on the mold. White is ok. Black, green or red is bead.
Will you please post a few pictures of this set-up?
__________________
kgalle is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Meat Slicer mr_goodwrench Meat Smoking, Curing and Sausage Making 10 01-16-2012 10:26 PM
Pig down, meat smoked. thrstyunderwater Meat Smoking, Curing and Sausage Making 3 01-04-2012 06:20 PM
First time curing bacon datgnat Meat Smoking, Curing and Sausage Making 12 11-17-2011 11:39 PM
Wood to Meat Ratio j1laskey Meat Smoking, Curing and Sausage Making 13 07-02-2011 02:44 PM
Meat Hoppocrates Meat Smoking, Curing and Sausage Making 32 12-22-2010 04:11 PM