Відео

I would love to hear wat you are saying but all I can hear is that stupid background music

Very interesting, good info, thank you for sharing 👍

Thank you for sharing this video. I have recently cured, cold smoked and dried my first batch of 1kg of pork belly and also a 1kg piece of pork neck. I did a lot of research beforehand, and even more research as I went through the whole process, just to check and double check what I was doing. With all that information, I developed a process that seemed just right for me. And in this video you acknowledge almost everything that I figured out for myself. So reassured that I am really on the right track, I now have 4kg of pork belly and 3 duck breasts in a nitrite equilibrium cure plus different spices in vacuümbags in the fridge. I am again going to cold smoke these in about a week, and then dry them. I use a one time coating of diluted potassium sorbate to prevent mold growth completely, because at this point I simply don't want to deal with any molds yet, good or bad. But maybe I'll try not smoking and Bactoferm 600 later when I'm ready for it. Best regards from The Netherlands!

Are you supposed to take off the mold before you eat the salami or do you leave the mold wrapper on while you eat it.

Olympia Provisions claims to use 100% humidity

Thank you :)

best video.good job!

Hi there, This is not a comment about the video, but a question about fridge temperature, I have just set a 2 year old fridge up with a stc 3028 temp and humidity controller, like you have in an old video, The fridge isn't getting warm enough and the humidity is to high, while connected to the controller, the stc with the temp you recommend, would you have any solutions?

I had same issue and I increasednrH from 75% to 80%…

That's very interesting! I didn't know that at all.

Thank you for this very informative video. I'm looking at using a single door chiller to start me off on this journey. I noticed that these chillers have fans at the top -for air cooling. Will the fans create any issues on curing like meat prematurely drying? I also found Inkbird's temp and humidity controller in one ITC 608T? Will that do too?

Hi! Thanks for all your videos. My commercial fridge (cyclic) has a whole size evaporation plate in the back wall. Wouldn't it be generating ice if I disconnect the fan that blows air over it?

The reason ancient peoples were so good a dry curing meats, was that they used good, quality fans… 😶

Ahhhh no music! Thank you!!!! :)

Thank you!!! We’ve been making slamis for years but this is the first time in a different home (we use our cold cellar) and we’re shocked! I’m hoping this can be salvaged and we don’t have to waste all this beautiful meat! 🤞🤞

A brand new single door unit- delivered is to the house in the USA 26cubic ft, is $3,000USD And a double door unit is $4400 USD. they will run for 15-20 years without problems! True brand units!

60% humidity works well so u dont get molds u dont want!!

Very clean! Well done. This is what I aspire to... I'm not nearly there yet. ua-cam.com/video/hCwCkAhyDX4/v-deo.html I love how he slowed it down for us

You've mentioned a few times that there are forums you visit to share information on curing meat. I don't have any social media accounts and don't use facebook. Could you point us to some private discussion forums on curing that are not social media based? I''m not aware of a good ones in the English language. The only credible online resources that I can find are in Italian or French, and in one case Spanish. Thank you.

frig i cant find a mioni fridge thats frost free and no freezer built in. if they are frost free, they got a freezer and if they dont got a freezer, they have the back plate thing. is there a way to just turn off the freezer part?

I found it very useful, thank you. I am in the process of setting up my chamber and i have a couple of questions if I may? 1 does the fridge built in thermostat conflict with the controller in any way and two I am thinking I might need to add some sort of heat as we just had two weeks of -11 where I am or I don't do any curing in winter as my chamber will be in a unheated detached garage.

Great stuff. I am noticing a South African accent, hopefully with the movement in the Cape, you might to get to move back home some day soon.

Excellent tutorial! Cred!

Hy I try to access the website but apprently is impossible to create a new account ; is the website still active ?

What about using uv light to kill microbes?

What does light do and why can't it get into the chamber?

I've just found your video and looking to start curing meats

Reaching out to any and all. I am setting up a small, new frost free frig. Here in the US the ones we buy have a max temp of 45 degrees, about 7.5 C. I just got my Ink bird for the temp control. should I set the frig temp to it's highest temp, let the ink Bird shut that off at 45 then adding a soft heater to raise/maintain the avg temp to 55 degrees F 13-15 C? Thank You for any responses.

I lived in an environment by the ocean(Caribbean) with an average of 85 f degree and about 90% humidity. Indoor without AC it’s about 90 to 95f degree. Any recommendations? My other question is that you recommend covering your glass doors but I have seen commercial equipment for curing display with glass doors. Why is that?

How do I raise my chamber temp. My shop is 6 to 9 degrees C. average during the winter months. Heat lamp of some type? lightbulb ? thanks

Glad you are back! Hope all is well for you. Thanks for sharing your knowledge with the world. 🤩

My chamber smells like yeast... is that ok?

How much power does a diy curing chamber use? I see an ultra sonic humidifier on amazon that uses 22 watts. Is that 24/7 or only as needed? Would an upright freezer be fairly efficient? I figure the higher temps would really cut down on power use. I'm off grid and looking into cured meats, I raise pigs.

In Buenos Aires, Argentina, a high percentage of ambient humidity predominates. In case of high humidity in the drying chamber.... Would opening the drink fridge (1 door) once a day be enough? Would a dehumidifier be enough? And what features should a dehumidifier have for a 420 liter chamber? Thanks in advance !

I'm new. I would like to see more content on the drying chamber. I consume your knowledge with as much passion as you make your cured meats. Greetings from Argentina

Thank you for a very informative video.

Is the STH controller compatible for 220v in South Africa?

for gods sakes man...invert them door hinges! Oh Great...don't me you drive on the left side of the road too? Haha!

I have a freezer that I am going to be using as a curing chamber. 1. There is a fan in the freezer should I just disconnect it? 2. What about trimming the fan blades to make them move less air? 3. How would I make something to disperse the air more evenly?

Hello, i have a mini fridge and got both ink birds controllers, my temperature is well managed but i am very scared for the humidity. I need to hang a good piece of meat in there and it keeps dropping to 36% and up to 90% with an average humdity of 74%, the the drop from 90 to 36 is on a 10 minutes period and it slowly gets back to 80% in 20 mins, but yes, the time between both peaks (36%) is always ~1h. Is this a big problem? Is the important thing that the average on an hour ~75%?

What a fantastic tutorial! I have been flirting around the edges of this "hobby" by experimenting with curing pork loins, this tutorial gives me the information I need to take into account when making a decision on how far into this I want to go. Thank You!

Hi. Very useful video! Do you have a video on how to switch off the thermostat and wire the thermo controller by any chance?

Guys 😮waths porcentaje you gays meke water and mold 600 thanks

Exactly what I needed to hear with regard to my curing chamber. Thank you!

Best description I’ve seen on UA-cam, super clear and well explained!!! Just have a quick question, can you please share a diagram of the white box set up? Thanks for your time and the patience you had putting this video together for us!!!!

Gilbert. This is one of the best days in my charcuterie journey and it is all your fault. Reason becasue you left Darling in South Africa so I could not buy all your deli products. This made me decide to try it out myself and whola. I stumble on your site. I know what you are saying is true because I tasted your products. All the best living in Poland my vriend mag dit goed gaan.

I have a 14 cubic meter walk-in curing room. The refrigeration unit has a fan on it to distribute the cool air. Were there no fan, the temperature would be vastly different from place to place in the chamber.... sufficient humidity of 75 - 80% prevents hard casing. ... some airflow is required at times to homogenise temperature & humididy.

Fantastic , very kind to take the time to share ,

I just started to cure meats, my chamber on average is around 12 celsius. Which is still in the temperature range. However, i see other instructions and most are set at around 2 to 3 degrees celsius. Can you advise on the temperature difference? Thank you

Great video, but if i use the inkbird will i have to make that box ?