MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-08-2012, 10:52 AM   #16
GARNAAL
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Default @ frankie482

"What are you hanging those in to dry?"

I'm using a small 1.7 Cu Ft thermoelectric Fridge..
here you can see the fan..


(has no compessor for cooling - but uses a Peltier type cooling element and has a built in Fan, which enhances the air circulation inside the unit - hooked up the condensation water outlet spigot (at the back bottom outside of the unit) to a plastic tube feeding into a 1 gallon milk bottle.. so I did not get a mess from overflowing or have to worry about emptying the small reservoir all the time.)
Some Wine coolers have a similar type cooling arrangement.. check at the stores to see if they have an internal fan..


Or you could use an old fridge, buy a line voltage switching thermostat, which you place inside the fridge and hook up to the powercord supplying power to the fridge.. (trhis way you can set the desired drying temps - normally set to 55-66 F, which is higher than most fridges normally allow to be set at.... and place a small fan inside the fridge for air circulation..)
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Old 12-10-2012, 10:16 AM   #17
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Default oops - my mistake -

it's not a 1.7 Cu Ft but a 2.4 Cu Ft Fridge..
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Old 12-10-2012, 11:28 AM   #18
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You sir are awesome. That is all that needs to be said.
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Old 02-11-2013, 11:20 AM   #19
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UPDATE UPDATE

here my ~15 lbs Prociutto Ham - checking up on it, after 1+ month in the dryer...
still a couple of months more to go, before taking a slice from it - I can't wait...





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Old 02-11-2013, 11:28 AM   #20
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Awesome looking charcuterie projects. You can't be that far away from me, in case you are looking for someone to do quality control
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Old 02-11-2013, 11:32 AM   #21
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Looking good. Where do you get the netting?
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Old 02-11-2013, 11:43 AM   #22
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Quote:
Originally Posted by colonel00 View Post
Looking good. Where do you get the netting?
I don't use netting for the ham in my dryer - just hang or lay it in there..- only use netting for Lonzino, Bresaola, Carne Salata and my kind-a-Buckboard ..

http://www.alliedkenco.com/428.aspx


http://www.alliedkenco.com/index.aspx

Allied Kenco Sales
26 Lyerly St.
Houston, Texas 77022

sells eleastic netting and ham bags/cloth and smoking bags if you need them
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Old 02-11-2013, 12:12 PM   #23
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Quote:
Originally Posted by GARNAAL View Post
here my ~15 lbs Prociutto Ham - checking up on it, after 1+ month in the dryer...
still a couple of months more to go, before taking a slice from it - I can't wait...
Boy, and people think 12 hours for a brisket is a long wait...

That looks awesome. I'm sure it will taste even better.
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Old 02-12-2013, 03:10 PM   #24
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Quote:
Originally Posted by caliking View Post
Awesome looking charcuterie projects. You can't be that far away from me, in case you are looking for someone to do quality control
-----------------
I have my local QC department -

the wife..

only problem in my opinion is -
she takes far to many samples.....
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Old 02-12-2013, 04:53 PM   #25
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Mine may complain about refrig space BUT......when I bought my Jambo she didn't even ask the price....as long as I'm happy and put food in front of her that she doesn't have to go to the grocery store, buy and then cook....she is HAPPY!!!!!!!!
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Old 03-07-2013, 11:23 AM   #26
GARNAAL
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Default update from the QC department..

well - the QC department came by yesterday to check..

we had to make some space in the dryer for some Bresaola which came out of the cure..

took a knife and cut a taste of the Prociutto after ~ 2 months drying..


mmmm... what a taste - and you can't beat that price anywhere!!





and I don't think she's MAD at me anymore !!!
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Old 03-07-2013, 11:44 AM   #27
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Dayumm that looks good!
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Old 03-07-2013, 01:00 PM   #28
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Awesome!!!
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Old 03-13-2013, 04:20 PM   #29
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Talking Never again !!

I'm NEVER NEVER NEVER making one again.....

might as well leave the knife right by it..

every time I walk by it, a little voice in my head tells me to take a slice and taste it..
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Old 03-13-2013, 04:22 PM   #30
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The siren song of curing pork.
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