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kevin.vinke
Joined: 19 Dec 2006 Posts: 1304 Location: Niedersachsen, Germany
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cab
Joined: 01 Nov 2004 Posts: 32429
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dougal
Joined: 15 Jan 2005 Posts: 7184 Location: South Kent
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Posted: Fri Apr 04, 08 12:19 pm Post subject: |
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>> Ros -- somewhere cool for hanging. An old, but working, fridge (or even chest freezer for the ambitious) makes a good curing cabinet. However, you need to create a means of controlling it at a warmer temperature than it was designed for.
Fridges generally run at between about 2C and 7C (4C is the proper temperature). For curing (and cheesemaking) you want something like 12/15C (55/60F).
You can get temperature controllers for all sorts of purposes - just be careful that it is intended for controlling a *cooler* rather than a *heater* (because it has to switch the opposite way!) Hence reptile terrarium controllers are generally not best suited.
Set the fridge control to coldest, then let your add-on controller switch the mains supply to the fridge - its then in sole control.
A central heating (or more accurately aircon capable) room thermostat (inside the fridge) would do the job, but, used most simply, it puts mains electric switching inside the fridge - not a great idea. You could have it work through a relay... (or more expensively get a wireless room stat and have just the sensor inside the fridge)
I've found a brilliant controller, intended for tropical "reef" aquariums. It has separate heat and chill outputs with a programmable 'that's fine' band where it neither heats nor cools. Overkill for most folk, I suspect!
Get a max/min thermometer. Digital ones are pretty cheap. Get one with a humidity readout. You are lucky if you find a cheap one with humidity max/min recording. Things with a temperature sensor remote from the display (so you don't have to open the door to check) are pretty common. BUT a humidity sensor remote from the display is much rarer, and consequently more expensive.
Active humidity *control* is more expensive than temperature control.
However, you can get pretty fair passive control, by putting a tray of wet (dishwasher) salt in the fridge. Not salt solution, wet salt - you need lots of salt above the puddle! Protect the tray from drips from the meat!
And if you rig up a small, ex-computer, low voltage fan inside the fridge, connected so it runs whenever the fridge is actively chilling - then you'll occasionally stir the air inside the fridge, evening out the humidity and so minimising mould...
>> Kevin - defrosting. Defrost in a fridge. At 4C. Its slow, but hey, keep it at 4C max and after splitting your lump, you can refreeze surplus. This is acceptable food hygiene practice. Thawing at room temperature (eg on the kitchen counter) is not acceptable for commercial practice.
In the USA, they *must* freeze meat (for about a month) before making sausage for eating raw - because of the risk from a parasite - trichinosis.
Smoked *sausage* - it ought to have some nitrite/nitrate in there. More of a problem with cold smoked stuff, I believe. With hot smoking, you could check that the centre of the sausage temperature gets above 70C... "properly cooked". |
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RichardW
Joined: 24 Aug 2006 Posts: 8443 Location: Llyn Peninsular North Wales
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dougal
Joined: 15 Jan 2005 Posts: 7184 Location: South Kent
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RichardW
Joined: 24 Aug 2006 Posts: 8443 Location: Llyn Peninsular North Wales
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kevin.vinke
Joined: 19 Dec 2006 Posts: 1304 Location: Niedersachsen, Germany
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Lloyd
Joined: 24 Jan 2005 Posts: 2699
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Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
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Lloyd
Joined: 24 Jan 2005 Posts: 2699
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Bodger
Joined: 23 May 2006 Posts: 13524
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Bodger
Joined: 23 May 2006 Posts: 13524
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sean Downsizer Moderator
Joined: 28 Oct 2004 Posts: 42218 Location: North Devon
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joanne
Joined: 28 Oct 2004 Posts: 7100 Location: Morecambe, Lancashire
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Lloyd
Joined: 24 Jan 2005 Posts: 2699
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