tag:blogger.com,1999:blog-9190984942207410953.post2082976165898048947..comments2023-06-06T11:57:50.826-04:00Comments on Cured Meats: Key equipment piece #4: The fermentation boxJasonmolinarihttp://www.blogger.com/profile/15053725760642707017noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-9190984942207410953.post-32556193944052809232015-06-19T09:34:41.572-04:002015-06-19T09:34:41.572-04:004 deg. F shouldn't be a big problem during fer...4 deg. F shouldn't be a big problem during fermentation...Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-49823495961398185792015-06-14T15:49:10.658-04:002015-06-14T15:49:10.658-04:00The simplest reason for me to do it in a sous vide...The simplest reason for me to do it in a sous vide setup, is I already have that, and don't have another curing chamber. <br /><br />That aside, I have used a cheap house thermostat, about $18.00 at Home Depot, to control a 100 watt conventional light bulb to heat a dog house. That will control the temperature within about 4 degrees or so. Would that be good enough for someone who didn't have a sous vide setup? <br /><br />Thanks for your help. <br /><br />Mike Anonymoushttps://www.blogger.com/profile/16843573020299410639noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-52804531695793674202015-06-14T15:48:02.432-04:002015-06-14T15:48:02.432-04:00This comment has been removed by a blog administrator.Anonymoushttps://www.blogger.com/profile/16843573020299410639noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-16083582462866987152013-05-13T14:45:50.412-04:002013-05-13T14:45:50.412-04:00i could work in a water bath, yes. It's discus...i could work in a water bath, yes. It's discussed in a couple books to do that...but i don't see why. Seems overly complicated.<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-60711634272002651882013-05-13T14:42:43.304-04:002013-05-13T14:42:43.304-04:00I have a wierd idea. Would this work in a sous vid...I have a wierd idea. Would this work in a sous vide water bath? It gives you exact temperature control, though there is almost no air circulation even going on if you put the meat in a large enough watertight vessel istead of a plastic bag. Although you do say it can be done in a tupperware, so I gather free flowing air is not so important or is it?Anonymoushttps://www.blogger.com/profile/16311050426851372924noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-73623840932838577922013-01-14T14:04:06.960-05:002013-01-14T14:04:06.960-05:00Jan, see my recent post on different refrigerators...Jan, see my recent post on different refrigerators and their issues.<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-9906637899895176992013-01-13T10:54:29.743-05:002013-01-13T10:54:29.743-05:00Hi Jason,
Was wondering if there is any experience...Hi Jason,<br />Was wondering if there is any experience with drying biltong in a wine refrigirator. What needs to be done, how is it done, andare there problems with using this method.<br /><br />Thanks for your comments,<br /><br />J. The NetherlandsJannoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-30060570072295336552013-01-08T15:18:57.549-05:002013-01-08T15:18:57.549-05:00Jason, how much weight loss should you expect from...Jason, how much weight loss should you expect from your salami during the fermentation process? I just took out my salami and the one I weighed had lost about 15% in the 60 hours of fermentation. Does that seem to be in the right ball park or too much loss. I am using beef middles for the casings. Thanks, SkylerSkynoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-49769453197133386072012-02-14T18:40:23.017-05:002012-02-14T18:40:23.017-05:00If you painted your reflector matte white it would...If you painted your reflector matte white it would reflect light and heat more efficiently that crinkled tin foil.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-25376357112513341272012-01-11T07:16:29.615-05:002012-01-11T07:16:29.615-05:00Andrew, now sure what your question is.
You want t...Andrew, now sure what your question is.<br />You want to set it up for heating mode, J thermocouple.<br />Correct, you want the bulb on below 75 and for it to turn off at 75.<br /><br />If you didn't buy the controller for a J type thermocouple and are using a J thermocouple that would explain why your temperature is no where near reality. The instructions say you can change it, but then it says "do not adjust, set from the factory"...so i'm not sure. Try changing it. It's in the instructions.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-25438607199664642752012-01-10T23:38:57.135-05:002012-01-10T23:38:57.135-05:00Alright Jason,
I need your help again. I wired my...Alright Jason,<br />I need your help again. I wired my tcs 4010 controller to a light socket with a heat bulb. I plug it in and I am totally unsure of what setting I want to put it at. I am using this type of probe. http://www.grainger.com/Grainger/TEMPCO-Spring-Adjustable-Thermocouple-5ZY16?Pid=search<br /><br />Basically I just want the light to be on until the temp hits 75 degrees, correct? Also the temp displaying in the controller is way off. Is there any way to calibrate it?<br /><br />Thanks for any info you can provide. The homebrew forums haven't yeilded much.Andrewhttps://www.blogger.com/profile/01417167459976365292noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-76404404494651903702012-01-04T22:26:39.276-05:002012-01-04T22:26:39.276-05:00I have been known to use extension cord for a prew...I have been known to use extension cord for a prewired plug....Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-86443827854165878992012-01-04T20:25:10.986-05:002012-01-04T20:25:10.986-05:00Thanks for the help. I think I got it. Basically ...Thanks for the help. I think I got it. Basically I am going to put a plug and wire it into the controller and have it come out and go to a light socket. My only question is should I cut off and old extension cord and use the wires in that or should I use some romex?<br /><br />PS your blog is awesome. <br /><br />thanks andyAndrewhttps://www.blogger.com/profile/01417167459976365292noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-16125397026436162452012-01-04T14:51:52.153-05:002012-01-04T14:51:52.153-05:00andrew, i can't. My controller is in a project...andrew, i can't. My controller is in a project box with the internals looking like a rats nest, a picture won't help.<br /><br />Google how to wire switches. The controller is just a switch that goes on and off based on the thermometer reading.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-34605770370572884562012-01-04T14:18:28.152-05:002012-01-04T14:18:28.152-05:00Jason,
Can you post a pick of the wiring for the ...Jason, <br />Can you post a pick of the wiring for the controller. I followed the link posted above and I am still lost. Any help with wiring the controller and heat lite would be awesomeAndrewhttps://www.blogger.com/profile/01417167459976365292noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-91987288336178515382011-09-08T21:40:50.886-04:002011-09-08T21:40:50.886-04:00Thanks Brian. I think pH testing is a good idea un...Thanks Brian. I think pH testing is a good idea until you've seen a few "transformations" at least to understand what it looks, feels and smells like.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-59946366602514031862011-09-08T17:50:29.489-04:002011-09-08T17:50:29.489-04:00Thanks Jason.
I just came across this on the Butc...Thanks Jason.<br /><br />I just came across this on the Butcher & Packer site: "As a part of the general improvement of hygiene and production methods the application of starter cultures is now widespread. Thus, not only is a uniform fermentation with the right lactic acid bacteria (homofermentative strains) secured, but also the color and flavor development are improved. Color development and stability are strongly influenced by selective strains of staphylococci that are applied as starter culture."<br /><br />So, according to their site color is definitely developed and enhanced by the starter culture. I still test pH because I am pretty new to this and want to get the science right, but I have noticed the salami changes pretty dramatically by way of look (deep red), feel, and even smell after a day or so in the fermenting box. For non-commercial production these observations may be good substitutes for actual pH tests.<br /><br />-BrianAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-37994451028533590882011-09-08T07:32:07.307-04:002011-09-08T07:32:07.307-04:00Brian, another sign that fermentation has occurred...Brian, another sign that fermentation has occurred is that the salame is stiffer. The acidification tightens up the muscle fibers. I'm not sure if the color change is due to fermentation or the curing salts.<br /><br />If i were doing this commercially, i would definitely be testing pH.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-27263761062375655182011-09-07T17:20:29.528-04:002011-09-07T17:20:29.528-04:00Jason-
I read your reply in the comments on anoth...Jason-<br /><br />I read your reply in the comments on another post that you do not measure pH when taking meat out of the ferment box, that you trust your process at this point. On that note, is the change in color of a salami in the 24-48 hours that it has been in the ferment box from the pale pink/grey of raw pork to that nice deep red color evidence that the culture has worked or is that change of color caused by something else -- curing salt?<br /><br />Thanks,<br />BrianAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-72053059447247319302011-08-25T06:38:22.820-04:002011-08-25T06:38:22.820-04:00A million thanks, Jason. Will build a separate fer...A million thanks, Jason. Will build a separate fermentation box then, temp controllers are so cheap these days anyway. :)Martin E. Andresenhttps://www.blogger.com/profile/16070174619709514163noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-10492549088818702622011-08-24T22:21:43.219-04:002011-08-24T22:21:43.219-04:00Martin: no problem putting different items at diff...Martin: no problem putting different items at different stages of drying in the same chamber. They all use the same surface mold.<br /><br />I definitely would not keep an already drying item in the curing chamber if you turn it into fermentation chamber. I'm not sure what i would do with the already drying stuff. I don't think it's a good idea to have parallel batches going if you only have 1 box.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-3086209738147695572011-08-23T15:17:54.079-04:002011-08-23T15:17:54.079-04:00Hi Jason,
I´ve been following your blog and readi...Hi Jason,<br /><br />I´ve been following your blog and reading up on old posts for a few weeks. Thanks a lot for good instructions and inspiration. However, I have a few questions:<br /><br />1) Is there a problem curing different stuff in the same curing chamber at the same time? Will, for example, the bacteria of one salume "infect" a whole muscle, which wasn´t supposed to be inoculated with that specific bacteria?<br />2) Assuming there is no problem mixing as outlined above, and noting that you wrote earlier on there would be no trouble using a curing chamber as a fermentation box: What would you do if your making a salume, but already have something else in the curing chamber? Take out the other meat that´s curing while the salume ferments, or keep it in there nonetheless?<br /><br />Thanks a lot for your help.<br /><br />I´m making a curing chamber right now with cheap controllers from ebay, if you want I can send you some links when I´m finished, maybe they can help others out. :)<br />1) As you mention earMartin E. Andresenhttps://www.blogger.com/profile/16070174619709514163noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-52565880452770152032011-07-24T00:26:59.216-04:002011-07-24T00:26:59.216-04:00glad you figured it out brian.
Yes, the controlle...glad you figured it out brian.<br /><br />Yes, the controller powers a fan and light.<br />And the fan in teh curing chamber comes on with the humidifier...hooked up thru humidistat.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-38423338721172996162011-07-23T20:13:50.037-04:002011-07-23T20:13:50.037-04:00Jason-
I'm good, man. I found the answer to ...Jason-<br /><br />I'm good, man. I found the answer to my wiring problem at a home brew site: http://www.homebrewtalk.com/f51/how-do-i-hook-up-love-ts2-010-a-249595/ Wiring that controller is anything but intuitive to a non-electrician type.<br /><br />If I read your comment above correctly, you now have a fan and light bulb wired to the controller to run simultaneously? Do you also use a fan in your curing chamber? Seems an easy approach would be to hook it up to run off the humidistat.<br /><br />Thanks again,<br />BrianAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-21931602545163717252011-07-23T17:48:59.204-04:002011-07-23T17:48:59.204-04:00Jason-
First, much thanks on your help. I have m...Jason-<br /><br />First, much thanks on your help. I have my curing chamber up and running with a bresaola, lonzino,and some duck prosciutto. Still fine tuning the rig but seem to be getting 50-55F and 70-80% RH pretty consistently. I have a butcher harvesting a coppa for me next week. Awesome feeling to have this going.<br /><br />On the Love controller for the ferment chamber: can you clarify how you wired the output/light bulb? I have mine programmed and can hear the unit click on when the temp probe drops below the programmed threshold so I know it is powered/programmed correctly but the output (tried both a bulb and fan) are not coming on. And, I have run power to the light bulb directly so I know it works. Which output ports (9, 10, 11...? I assume we have the same 1HP model) do you run the bulb to? I feel like I have tried every configuration but to no avail. Thanks again for your help.<br /><br />-BrianAnonymousnoreply@blogger.com