There’s No Cure....Yet

SirPorkaLot · Jan 20, 2021

But I’m getting ready to fix that.

Getting ready to build a curing chamber in my basement.

Going to start with various whole muscle cures (bacon, pancetta, coppo, lomo, etc)

I’ll post updates.

SMOKE FREAK · Jan 20, 2021

Nothin but envy here.

thirdeye · Jan 20, 2021

Keep us posted.

ShadowDriver · Jan 20, 2021

Is this like a "full-size" Richard?

SirPorkaLot · Jan 20, 2021

ShadowDriver said:
Is this like a "full-size" Richard?

48” x 24”x 60” is what I’m going for. Bigger than a fridge, but not yet a meat cellar

sudsandswine · Jan 20, 2021

Looking forward to seeing what you come up with! I’ve wanted to do some whole muscle cures like that but don’t really have the right temp/humidity for it as it presently stands.

jzadski · Jan 20, 2021

That's super cool. Looking forward to seeing your progress

Hamdrew · Jan 21, 2021

i got into wet curin recently

Shiz-Nit · Jan 21, 2021

Sweet keep us up to date

Mike Twangzer · Jan 21, 2021

When did you dig a basement ?

AussieMatt · Jan 21, 2021

SirPorkaLot said:
But I’m getting ready to fix that.

Getting ready to build a curing chamber in my basement.

Going to start with various whole muscle cures (bacon, pancetta, coppo, lomo, etc)

I’ll post updates.

If I make the salami can I use your curing chamber? :mrgreen:

Big George's BBQ · Jan 21, 2021

Looking forward to this John

toys4dlr · Jan 21, 2021

Can't wait to see the build. I built a small one out of my old kegerator and the moisture was more than difficult to control. Had a humidifier and de humidifier playing a ful time tug o war battle. What are you planning to use for the refrigeration and air flow???

To scratch my itch lately, I have been pretty pleased with the Umai bags and my garage fridge. But something like you are planning sounds great.

SirPorkaLot · Jan 21, 2021

AussieMatt said:
If I make the salami can I use your curing chamber? :mrgreen:

For the price of cured salami and a home brew.

SirPorkaLot · Jan 21, 2021

toys4dlr said:
Had a humidifier and de humidifier playing a ful time tug o war battle. What are you planning to use for the refrigeration and air flow???

That’s my current dilemma.

The space is currently 61F at 35% RH with nothing.
That will change with the seasons, but not dramatically.
I’m thinking a small evaporative cooling setup may work....

SirPorkaLot · Jan 21, 2021

This will be a good start.

Happy that was have a local meat processor right don’t the road.
This was $1.85/lb hanging weight, custom cut and package included.

Hamdrew · Jan 21, 2021

https://www.cigarsinternational.com/p/boveda-320-gram-humidification-packets/2001677/

Big moisture packs that last a really long time. u can rehydrate and reuse em too several times before they get too crispy

SirPorkaLot · Jan 21, 2021

Hamdrew said:
https://www.cigarsinternational.com/p/boveda-320-gram-humidification-packets/2001677/

Big moisture packs that last a really long time. u can rehydrate and reuse em too several times before they get too crispy

That’s brilliant and should work great for my needs.
Gonna try it out. Ordering now!

Thank you

Hamdrew · Jan 21, 2021

Happy to help. Wish Id joined these forums a lot sooner to contribute what little i can. still real young but like to think i can cook n got good taste. smokeables are so sensitive to humidity, and Boveda is the best.

real good place to buy ur tobacco too if thats up ur alley.. just make sure u send ur state those taxes u owe them on bulk tobacco sales, lol

Hamdrew · Jan 21, 2021

.. i honestly never thought of that before myself, til now, and am lookin forward to crackin summer sausages code now that i think i can turn one of my many igloo coolers into a little cure chamber with my extra bovedas

There’s No Cure....Yet

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