Building a curing chamber

ChileFarmer · Postby **ChileFarmer** » Tue Oct 09, 2012 7:56 pm

Nick looking great, I can see the mold a growing. CF

atcNick · Postby **atcNick** » Tue Oct 09, 2012 8:00 pm

Thanks mr farmer

-Nick

atcNick · Postby **atcNick** » Fri Oct 19, 2012 8:27 pm

10 days old

ImageUploadedByTapatalk1350696437.460118.jpg

-Nick

ChileFarmer · Postby **ChileFarmer** » Sat Oct 20, 2012 8:58 am

I told you it was growing, coming along just nice. How much longer? CF

atcNick · Postby **atcNick** » Sat Oct 20, 2012 9:10 am

I think atleast 3 or 4 weeks. The book says 30 days, but just like BBQ, it's done when it's done. It needs to lose about 35-40% weight. I think it may go past 30 days.

-Nick

atcNick · Postby **atcNick** » Thu Nov 08, 2012 2:04 pm

Day 30. Almost there!

ImageUploadedByTapatalk1352401475.618763.jpg

-Nick

ChileFarmer · Postby **ChileFarmer** » Thu Nov 08, 2012 7:29 pm

Sounds like and looks like just about time to get a knife. CF

atcNick · Postby **atcNick** » Wed Nov 21, 2012 9:00 am

Day 43. 30-34% weight loss. Not quite ready, still a little soft towards the center. I'll give it another week or so and check again. Here's a couple pics.

Changeling · Postby **Changeling** » Wed Nov 21, 2012 2:10 pm

atcNick wrote:
ImageUploadedByTapatalk1349825700.432330.jpg

Be ready in a month or 3

-Nick

Hi Nick, I was wondering if something like this could be used to "Age" meat, like beef, Venison, etc?

atcNick · Postby **atcNick** » Thu Nov 22, 2012 12:02 pm

Changeling wrote:
atcNick wrote:
ImageUploadedByTapatalk1349825700.432330.jpg

Be ready in a month or 3

-Nick

Hi Nick, I was wondering if something like this could be used to "Age" meat, like beef, Venison, etc?

Do you mean the curing chamber? I suppose. Im not sure exactly what conditions that requires. I can control the temperature and humidity with this fairly easily.

ChadMist · Postby **ChadMist** » Thu Nov 22, 2012 9:05 pm

wow looks great. I hope to some day be able to try something like that.

jmcrig · Postby **jmcrig** » Sun Nov 25, 2012 4:26 pm

Picked up a 15cf freezer today off Craigslist today. I've ordered my temperature and humidity controllers, and a humidifier for it. Should have it going in a week or so.

Postby **Txdragon** » Mon Nov 26, 2012 3:05 am

Changeling wrote: Hi Nick, I was wondering if something like this could be used to "Age" meat, like beef, Venison, etc?

Yes, it can. I have dry aged beef in a fridge. Takes patience and certainly very VERY little peeking lol.

atcNick · Postby **atcNick** » Thu Dec 13, 2012 7:55 am

It's taking a lot longer than I expected. It's over 2 months now. Almost done I think. Doesn't look pretty, I've learned the importance of a sharp knife on the grinder, and the importance of proper mixing.

ImageUploadedByTapatalk1355403299.429750.jpg

-Nick

ChileFarmer · Postby **ChileFarmer** » Thu Dec 13, 2012 9:31 am

Nick, hows the taste? Looking like its drying just fine. Nice. CF

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