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Old 01-29-2013, 03:25 PM   #11
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I wish I had posted the write up I'm working on before you ran out and got all that stuff. I've come up with a unique curing chamber idea, and was waiting for something to come in from Amazon before I put the thread together. I hope you didn't spend a lot on the humidifier buddy, my design uses a desk top one from walgreens that cost about 20 bucks.
I am always looking for new ideas. Did you ever post this and I just missed it?
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Old 01-29-2013, 03:33 PM   #12
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I am always looking for new ideas. Did you ever post this and I just missed it?
I didn't do a formal write up with a parts list, but show pics in THIS Thread from the weekend.
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Old 01-29-2013, 03:41 PM   #13
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bresola is done curring so I figured I'd post a update...

rinsed down, patted dry, brought up to room temp, tied and ready to hang....


Hanging in The Meat Corner... humidity is a bit low today (can only get it to 55% atm) BUT it is a whopping 2 degrees out at the time of posting as well.....


Thinking I may have to take advantage of the couple cool months I have yet and get a salami or 2 and some peperoni going.
I love what you are doing here man....but the background clutter in your photos is kind of putting me off. Nothing says flavor like windshield washer fluid (or whatever that blue liquid is in the bottle). And nothing says fresh like a sewage connection.
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Old 01-30-2013, 07:20 PM   #14
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the "windshield washer fluid" is Dawn dish soap since I'm working at my kitchen sink. Notice the vegetable brush, coffee pot and SINK also in the background)
the "sewage connection" is the discharge pipe for my sump since I use the corner of my basement that has the highest humidity and is also the source for the cleanest highly filtered water (rain water filtered through 8-10 feet of clay and sand) I can get my hands on.

know your Twain

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Old 01-31-2013, 05:20 AM   #15
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the "windshield washer fluid" is Dawn dish soap since I'm working at my kitchen sink. Notice the vegetable brush, coffee pot and SINK also in the background)
the "sewage connection" is the discharge pipe for my sump since I use the corner of my basement that has the highest humidity and is also the source for the cleanest highly filtered water (rain water filtered through 8-10 feet of clay and sand) I can get my hands on.

know your Twain
I guess you missed the ""
Relax, I really was only teasin', bro. Believe me....I'm envious. I can't seem to do what you did without thinking I need to import some rare Tuscan cave. You're doin' it....and meanwhile I am still considering. Well done.
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Old 01-31-2013, 11:47 AM   #16
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I guess you missed the ""
Relax, I really was only teasin', bro. Believe me....I'm envious. I can't seem to do what you did without thinking I need to import some rare Tuscan cave. You're doin' it....and meanwhile I am still considering. Well done.
Didja look at my link in the last post of mine? You don't need a tuscan cave, you just need a few things readily available and a cool space...OR you can move the stuff I used and wire up a fridge with the addition of an ebay temp controller.

My setup is in post nine of that thread.
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Old 01-31-2013, 03:42 PM   #17
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Didja look at my link in the last post of mine? You don't need a tuscan cave, you just need a few things readily available and a cool space...OR you can move the stuff I used and wire up a fridge with the addition of an ebay temp controller.

My setup is in post nine of that thread.
Yup....I saw it. Very well done! I love the cold smoker set-up. With my space limitation my current plan is to shore up my beer pipeline and install a simple set-up in my fermentation cabinet to also control humidity for curing. Something like this:

http://curedmeats.blogspot.com/2007/...g-chamber.html
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Old 02-05-2013, 10:36 PM   #18
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according to my scale the bresola is done... My mouth and belly agree





Wish I could get some better lighting BUT when I use a flash it gives a alien/ghoulish blue-green reflection that kinda creeped me out

Thinking capicola is next. Gonna pick up a bung and some heritage pork shoulder tomorrow (if I'm not working).

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Old 02-05-2013, 11:11 PM   #19
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Looks Awesome!!!! I just cold smoked a panchetta that I cured in oregano, garlic and paprika and threw that in there. Everything else I made is ready, and is delicious. I've got some belly, I think I'm gonna make some more Maple Bourbon Bacon.

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Old 02-05-2013, 11:32 PM   #20
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I've got some belly, I think I'm gonna make some more Maple Bourbon Bacon.
The last batch didn't hang around very long then?
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