Building a curing chamber

Sausage making and curing meats.

Moderator: TBBQF Deputies

User avatar
ChileFarmer
Forum Star
Posts: 6602
Joined: Sun Feb 18, 2007 6:18 pm
Location: Jacksonville,Texas
Contact:

Re: Building a curing chamber

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

Nick looking great, I can see the mold a growing. CF :D
OK, get over it, you lost. God bless America

http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.

http://curingandsmoking.blogspot.com/" target="_blank
User avatar
atcNick
Outlaw
Posts: 1328
Joined: Sat Aug 08, 2009 7:17 pm
Location: Longview, TX
Contact:

Building a curing chamber

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

Thanks mr farmer


-Nick
-Nick

Custom R&O Offset
Lang 84D w/Chargriller SOLD
Weber Performer
22" Weber One Touch Gold Kettle
18" Weber Smokey Mountain
Weber Smokey Joe
User avatar
atcNick
Outlaw
Posts: 1328
Joined: Sat Aug 08, 2009 7:17 pm
Location: Longview, TX
Contact:

Building a curing chamber

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

10 days old
ImageUploadedByTapatalk1350696437.460118.jpg
ImageUploadedByTapatalk1350696437.460118.jpg (51.44 KiB) Viewed 1335 times



-Nick
-Nick

Custom R&O Offset
Lang 84D w/Chargriller SOLD
Weber Performer
22" Weber One Touch Gold Kettle
18" Weber Smokey Mountain
Weber Smokey Joe
User avatar
ChileFarmer
Forum Star
Posts: 6602
Joined: Sun Feb 18, 2007 6:18 pm
Location: Jacksonville,Texas
Contact:

Re: Building a curing chamber

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

I told you it was growing, coming along just nice. How much longer? CF :D
OK, get over it, you lost. God bless America

http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.

http://curingandsmoking.blogspot.com/" target="_blank
User avatar
atcNick
Outlaw
Posts: 1328
Joined: Sat Aug 08, 2009 7:17 pm
Location: Longview, TX
Contact:

Building a curing chamber

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
-Nick

Custom R&O Offset
Lang 84D w/Chargriller SOLD
Weber Performer
22" Weber One Touch Gold Kettle
18" Weber Smokey Mountain
Weber Smokey Joe
User avatar
atcNick
Outlaw
Posts: 1328
Joined: Sat Aug 08, 2009 7:17 pm
Location: Longview, TX
Contact:

Building a curing chamber

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

Day 30. Almost there!

ImageUploadedByTapatalk1352401475.618763.jpg
ImageUploadedByTapatalk1352401475.618763.jpg (49.9 KiB) Viewed 1242 times



-Nick
-Nick

Custom R&O Offset
Lang 84D w/Chargriller SOLD
Weber Performer
22" Weber One Touch Gold Kettle
18" Weber Smokey Mountain
Weber Smokey Joe
User avatar
ChileFarmer
Forum Star
Posts: 6602
Joined: Sun Feb 18, 2007 6:18 pm
Location: Jacksonville,Texas
Contact:

Re: Building a curing chamber

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

Sounds like and looks like just about time to get a knife. CF :D
OK, get over it, you lost. God bless America

http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.

http://curingandsmoking.blogspot.com/" target="_blank
User avatar
atcNick
Outlaw
Posts: 1328
Joined: Sat Aug 08, 2009 7:17 pm
Location: Longview, TX
Contact:

Re: Building a curing chamber

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.

Image
Image
-Nick

Custom R&O Offset
Lang 84D w/Chargriller SOLD
Weber Performer
22" Weber One Touch Gold Kettle
18" Weber Smokey Mountain
Weber Smokey Joe
Changeling
Pilgrim
Posts: 8
Joined: Sat Nov 17, 2012 2:56 pm
Contact:

Re: Building a curing chamber

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?
User avatar
atcNick
Outlaw
Posts: 1328
Joined: Sat Aug 08, 2009 7:17 pm
Location: Longview, TX
Contact:

Re: Building a curing chamber

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.
-Nick

Custom R&O Offset
Lang 84D w/Chargriller SOLD
Weber Performer
22" Weber One Touch Gold Kettle
18" Weber Smokey Mountain
Weber Smokey Joe
User avatar
ChadMist
Cowboy
Posts: 344
Joined: Wed May 20, 2009 12:49 pm
Location: Dickinson TX ( outside Houston)
Contact:

Re: Building a curing chamber

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

wow looks great. I hope to some day be able to try something like that.
On a mission to show the Wife a Good BBQ is worth the money.
Custom BBQ pit
User avatar
jmcrig
Bandolero
Posts: 597
Joined: Sun Jan 10, 2010 10:45 am
Location: Chandler, AZ
Contact:

Re: Building a curing chamber

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.
Mark Crigler
User avatar
Txdragon
Deputy
Posts: 3178
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX
Contact:

Re: Building a curing chamber

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.
(Insert witty signature here)
User avatar
atcNick
Outlaw
Posts: 1328
Joined: Sat Aug 08, 2009 7:17 pm
Location: Longview, TX
Contact:

Building a curing chamber

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
ImageUploadedByTapatalk1355403299.429750.jpg (59.05 KiB) Viewed 990 times



-Nick
-Nick

Custom R&O Offset
Lang 84D w/Chargriller SOLD
Weber Performer
22" Weber One Touch Gold Kettle
18" Weber Smokey Mountain
Weber Smokey Joe
User avatar
ChileFarmer
Forum Star
Posts: 6602
Joined: Sun Feb 18, 2007 6:18 pm
Location: Jacksonville,Texas
Contact:

Re: Building a curing chamber

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

Nick, hows the taste? Looking like its drying just fine. Nice. CF :D
OK, get over it, you lost. God bless America

http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.

http://curingandsmoking.blogspot.com/" target="_blank

Return to “Sausage and Cured Meats”

Who is online

Users browsing this forum: No registered users and 1 guest