There’s No Cure....Yet

[SirPorkaLot]

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]

Nothin but envy here.

 

[thirdeye]

Keep us posted.

 

[ShadowDriver]

Is this like a "full-size" Richard?

 

[SirPorkaLot]

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]

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]

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

 

[Hamdrew]

i got into wet curin recently

 

[Shiz-Nit]

Sweet keep us up to date

 

[Mike Twangzer]

When did you dig a basement ?

 

[AussieMatt]

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]

Looking forward to this John

 

[toys4dlr]

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]

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

For the price of cured salami and a home brew.

 

[SirPorkaLot]

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]

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]

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]

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]

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]

.. 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