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Old 06-12-2012, 12:15 AM   #1
mendozer
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Nov 2009
Seattle, WA
Posts: 691
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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*

 
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Old 06-12-2012, 12:42 AM   #2
carlisle_bob
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Apr 2012
Carlisle, PA
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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

 
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Old 06-12-2012, 01:09 AM   #3
mendozer
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Nov 2009
Seattle, WA
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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.

 
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Old 06-12-2012, 01:43 AM   #4
jaxxzero3
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Apr 2009
West Bloomfield, MI
Posts: 23

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!

 
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Old 06-12-2012, 01:47 AM   #5
mendozer
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Nov 2009
Seattle, WA
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i have the keezer for my beer. don't want another one just for meat though lol

 
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Old 06-12-2012, 02:08 AM   #6
jaxxzero3
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Apr 2009
West Bloomfield, MI
Posts: 23

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.

 
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Old 06-12-2012, 04:57 AM   #7
mendozer
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Nov 2009
Seattle, WA
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so just having salty air? sounds simple enough

 
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Old 06-13-2012, 02:10 AM   #8
jaxxzero3
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Apr 2009
West Bloomfield, MI
Posts: 23

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.

 
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Old 06-14-2012, 08:24 PM   #9
CHefJohnboyardee
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Feb 2011
Columbus, OH
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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.

 
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Old 06-14-2012, 08:41 PM   #10
kgalle
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May 2011
SEPA, PA
Posts: 239
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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?

 
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