Comments on: Charcuterie – Fermentation and Curing Chamber

By: Gabi

Gabi — Wed, 16 Nov 2011 18:07:24 +0000

Yes the humidifiers with built in humidistats aren’t accurate at all. That’s why I went with a Green Air THC humidistat – where I have my humidifier plugged in. Not a cheap option but well worth it!

By: andrej wout

andrej wout — Wed, 02 Nov 2011 22:22:15 +0000

hi..im going with the hygrostat option+fan+humidifier……i had a humidifier that wasnt doing the business, witha built in humidistat…..do i just go for one without that and if so, how do i set it…..?

thx

By: FRANK BALESTRI

FRANK BALESTRI — Fri, 19 Aug 2011 11:51:02 +0000

Its that time of year again.Frank Balestri’s 5th annual Soppressatta Contest.Sunday September 25th,3pm dinner 430pm contest starts.Parkplace of Countryside Banquet Hall 6200 Joliet rd,Countryside Il.708 588-1756.All participants must bring in one or two presciled Soppressata to enter.Italian gift baskets and a homemade sopreessatta Press will be raffled.All profits will be donated to Heart Patient Nichoas Tobar,son of Lt.Anthony Tobar (Chicago Fire Dept ),And Dawn ( Alberico ) Tobar.Any Questions Contact me at 773 370-1621 Thank You Frank Balestri

By: Joe

Joe — Tue, 15 Mar 2011 18:19:57 +0000

Gabi, I checked out your other sites. The cold smoker looks great. Thats what I have been thinking about making. Have you ever tasted smoked mozza? It’s great all you do is take a piece of mozza & cold smoke it for a couple of hrs.

By: Joe

Joe — Mon, 28 Feb 2011 20:46:59 +0000

Gabi made some new Genoa it came out great. I only made 5 lbs thow. I am looking for a new salami recipe do you have anything or me?

By: GARY

GARY — Thu, 03 Feb 2011 22:53:54 +0000

On the subject of lowering the humidity in the cabinet while curing, I have found that by plugging the heat source (a ceramic reptile bulb) into the hydrostat and setting it to de-humidify that the humidity can be lowered and maintained at the appropriate level. As the humidity rises, the heat comes on and causes the freezer/refrigerator to run which lowers the humidity. I use a recording temp/humidity measuring device and seem to get very stable results. The Green Aire product has a switch to humidify or de-humidify.

By: Joe

Joe — Fri, 21 Jan 2011 00:45:25 +0000

Gabi, so when the salami’s were done I throw them all out. They had that bad smell & they were sticky. I think there was to much salami in that lttle frig at 1 time. So I have a new batch going only 5lbs! The latest problem I have is the frig is to cool when it’s not on, because of the winter.

By: Gabi

Gabi — Mon, 20 Dec 2010 20:17:15 +0000

Hi Joe – sorry for my delay. Hmmm not sure. That’s what happened with my latest batch of Pancetta. I kept wiping the spots with vinegar and they kept coming back. In the end it had a slimy surface so I tossed it. I am suspecting some sort of bacteria.

By: Joe

Joe — Thu, 09 Dec 2010 18:37:00 +0000

Gabi- I have been making more salami’s again. I have a question for you, this batch of salami’s had a little mold on them so I wiped them down with vinager. Now they have been drying for about 4 weeks & the casing are sticky & smell bad. I cut open 1 & the meat smells good. Do you know why this could be happening? I have the same frig you do & I put 15lbs. in there{I know that’s a lot to put in there}.

By: Joe

Joe — Mon, 11 Oct 2010 20:20:27 +0000

The Genoa is really good! Next time I’m not putting in any beef & I’m going to ad a little wine.
I just started a new job & I’m almost never home anymore, so I mist the contest! I hope it was fun.
Gabi have you made any new salami’s or did you find that book we were talking about?