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-   -   other uses for the beer fridge. (http://www.homebrewtalk.com/f172/other-uses-beer-fridge-379298/)

Packman715 01-07-2013 02:23 AM

other uses for the beer fridge.
1 Attachment(s)
I just made 5 pounds of pepperoni and salami from elk/venision. I am dry aging the salami in the fridge for a few weeks.

BoomerHarley 01-08-2013 02:51 PM

What temp are you aging it at?

Packman715 01-09-2013 01:17 AM

40 that is the temp I like my beer.

Huaco 01-18-2013 08:42 PM

Great idea!
What is the funk all over the carboy next to your fridge?

bratrules 01-18-2013 09:02 PM

Is that dry cured or cooked salami? from the looks of it i think its cooked! anyway nice multitasker. :rockin:

forstmeister 01-18-2013 09:20 PM

My keezer usually houses a variety of bottled beer and anything from thanksgiving turkey to dozens of eggs or whatever else we have stocked up on. It's really handy actually

khugs21 01-18-2013 09:42 PM

carboy looks a little funny lol extreme infection!

Rbeckett 01-19-2013 02:36 AM

Lookin good on the sausages hangin... Not to be a kill joy, but you should consider putting a chain around that cylinder to keep a possible disaster from happening. I made a few pounds of Greek Loukinikos sausages today and after I smoke them Sunday I plan to put them in my keezer and let them finish ageing and drying at around 55 degrees. I already have a few pounds of Salami/Pepper Jack cheese ageing in there with a slow lager already. Should be an excelent Valentines day if everything works just right......
Wheelchair Bob

Packman715 01-19-2013 05:19 AM

I have carboy that is empty with water vapor in it with temps up and down. winter has been wierd here in northern Wisconsin.

The salami is smoked at about 200 for six hours then hung 1.5 weeks unitil it felt dry. so far impartial review are "when you making more so I can have some".

Packman715 01-19-2013 05:32 AM

Recipie for Salami:

3.5 lbs elk and venison gound fine
1.5 lbs pork ground medium
1 cup dry red wine
3 cloves garlic
2 tbls mustard seed.
1 tbls corse black pepper
1 tsp onion powder.
2 tbls sugar
2 tsp salt.
1/2 tsp pink cure stuff.

stuff in casings and let sit in fridge 24 hours

smoke at 200 to 250 for 6 hours
hang in 40 deg frig for 2 weeks or unil hard to touch.

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