Gilbert. This is one of the best days in my charcuterie journey and it is all your fault. Reason becasue you left Darling in South Africa so I could not buy all your deli products. This made me decide to try it out myself and whola. I stumble on your site. I know what you are saying is true because I tasted your products. All the best living in Poland my vriend mag dit goed gaan.
YOUR VIDEO IS EXCELLENT BUT I RECOMMEND YOU A SOFTER BACKGROUND MUSIC AND A LOWER VOLUME THREE PEOPLE WHO WERE LISTENING WITH MI SAID THE SAME, BUT THANKS FOR THE INFORMATION IT WAS GREAT
Thanks for your feedback. This was one of my earlier videos, and if you scratch through the other videos you will find one where the music has been removed - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-JetFmTS9Kk0.html
Very good and informative video Sir. I knew most of this but did certainly learn a few things. I will certainly get a data logger, love the idea. I have 1 mini fridge and a small wine cooler, looking into buying a tall drink fridge as I'm cold smoking and curing too much meat now, and this is how I found your page. thank you, much appreciated!
I have a three glass door drink fridge which I modified 10 years ago. I keep it in the garage with very limited sunlight. I’ve cured excellent salumi in it.
This is fantastic man, thank you so much. Just starting to research how to build my own curing chamber and this is super helpful. I have an old freezer/fridge (freezer on top), I've read in some places they recommend cutting through them to make one unit, would you recommend this?
Thank you so much for the feedback. Yes, that would give you a larger curing chamber. The only problem is that I have heard in some cases that there may be coils and wires...so you need to do it carefully.
Thanks for the feedback Joe - if you are new to this or interested, please feel free to join the Facebook Group: Cured and Aged Meats - I am an admin there and it is a great resource to learn. facebook.com/groups/agedandcuredmeats/
@@Joe317-e2c No problem. Just let me know when you have joined. I do not see your application...please just make sure you complete the application questions as we have a lot of spam coming through and there is an automated algorithm that automatically blocks applications if the questions have not been answered.
Hi, unfortunately I am not brave enough to mess with the actual thermostat. The best here is to talk to an experienced electrician or refrigeration expert.
Thanks for your feedback. This was one of my earlier videos, and if you scratch through the other videos you will find one where the music has been removed - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-JetFmTS9Kk0.html
why is that humidity increases with more product i put in the curing chamber? humidifyer barely starts..but the dehumidyfier works almost constantly...
Hi there. The reason is because the meat you are hanging is still full of water/ moisture. So as you add new batches of meat it will effect the humidity in the chamber. Maintaining a good humidity always requires tweaking and managing.
Sorry if duplicating post, Very informative video my question is if you need to use a heat lamp where will you install this in the fridge, I see you can buy from 20W-200W, which will you recommend for a Single door beverage fridge
Hi Marais, I would really recommend NOT using a heat lamp. You would really only need to use one if you are storing your fridge in an uninsulated building in very cold climates. By introducing the heat lamp, it is just another step to manage, and quite honestly, you really want to keep it as simple as possible. Let me ask why you may need a heat-lamp? Just by answering, you would want to keep the heat as low as possible, but this is all dependent on the place you keep your fridge. I would place the heat lamp at the bottom of the fridge if you need to use one. Remember heat rises, so that is the most efficient place.
Hello, I think you have answers to my dry curing question and wanted to watch, but background music was really loud compared with your soft voice and it was hard to listen to what you were saying and I had to give up watching eventually. Maybe it's just me (I can't block off background noice to focus on the main sound), but I would certainly would like to watch all and learn if you could make the adjustment to the sound,. Many thanks,
Hi there...I know...I did publish a video without the music some time ago. Here is the link: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-JetFmTS9Kk0.html
hi. i am curious why you did not drill holes on the side wall of the fridge but you put the cables under the insulation of the front door. isnt that creating a gap in the door and reducing the insulation of the inside chamber?
Hi, Yes, you can do that of you know exactly where the electrical wiring and refrigeration piping runs. Many people have done that to drill into critical wiring/ piping and losing the fridge. As I am not a refrigeration expert I do not take the change. The little gap is actually quite insignificant, and I have put sponge there to make sure it is covered as much as possible. If you are confident knowing where the critical parts run and NOT then you could do that. Also secondary, this fridge is not ideal as it has an evaporator plate, so I may build another chamber soon and then I can reuse this as a fridge.
Great education sir! When we stuff up the fridge with lots of meat products like sausage. As you mentioned it creates so much moister. The dehumidifier removes that. We aiming for nearly zero air movement for even drying (to prevent outer surface dry ring, but still moist inside). My dehumifier creats a so much air movement. Is there any dehumifier without air movement, or any idea to solve this isuue? Best regards: Attila
Thanks for your comment. I have, fortunately, never needed to run a dehumidifier. Is there no way you can experiment with your setup so as not to require the dehumidifier? If not, then what I would suggest is that you create fairings that redirect the air. You could also cut a hole in the side of the chamber and pipe the air out that way...but unfortunately, I do not know of any mechanical dehumidifier that does not create airflow. You could also look at non-mechanical dehumidifiers - there are certain silica powders that work - maybe try that.
You need to purchase a temperature controller - I have the SHT2000 which controls temperature and humidity. The fridge and humidifier plugs into the controller and that then regulates (with the probe) the desired temperature and humidifier - it is basically a switch controller. When the desired temp is reached the controller turns off the fridge (same with humidity) and when it gets to your max temp the controller switches the compressor back on. There is a section in the video where I briefly show the wiring, but if you need further assistance you get hold of me through the Charctank Website - charctank.preservepigs.com
Hi Grant, NO - you should not bring UV light into your curing environment at all as it will kill all the good bacteria and it makes the fat in the meat go rancid.
@@gilferreira4382 thanks for the reply, total noob looking into initial setup. I will definitely look into your book. Any tips on set ups if I am looking to dry age also
Hi, Himalayan salt is just normal salt that is pinkish in colour. You could use it for salting, but it is far more expensive than sea salt. Your "curing agent" is either sodium nitrate or sodium nitrite, and these are often called "pink salt", so it is not to be confused with "pink Himalayan salt". The "pink salt" or "cure" as it is otherwise known is used as a measure against botulism but also assists against the proliferation of many other unwanted microbes. It is also important in the process of colouration and flavour profiles of cured meats. Please contact me if you need more information.
Thank you for that clarification. I see many videos where curing salts with nitrite and nitrate are not used. Only purified salt or sea salt is mixed in the meat. In this case is Himalayan salt an acceptable substitute?
@@giovannidongatto4192 - Yes, Himalayan salt is basically the same as the other "ordinary" salts, just that it is pink in colour, so yes you can use it instead of kosher or table or sea salt. In my opinion it is actually better, because it is a pure form of salt and it has a very delicate flavour compared to, say ordinary table salt - but it is much more expensive. But you should really be careful when curing without nitrate or nitrite - what is it that you are wanting to cure?
@@curesmithnet Thank you for your input. I am new to this and wanted to try making a dry salami. I will probably use 28-32mm pig casing and season with salt, pepper, anise seed, pepper sauce and maybe orange peel and paprika. Unless you could recommend another recipe?
Ok, your into pic is you stranding in what looks like a large walk-in style curing chamber, which is exactly what I'm interested in building. But no where in the vid do you talk about this. What gives?
Here is the one without the music…was the first video I made…so seas still learning 😉 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-JetFmTS9Kk0.htmlsi=rFJjDuRR9Vu6RWBp
Fabrizio, if you just look in the rest of the videos you will see there is one without music :) - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-JetFmTS9Kk0.html
