You sir are one patient man, I make smaller cuts and salami because I definitely don't have the patience to wait two years. Good on you👍

@gourmetwoodsman

3 ай бұрын

I finish quite a few smaller cuts and salami in a two year period. That's how I'm able to have the patience to wait for these big ones!🤙

Love your videos. Ive seen most all of them. I was wondering why my first batch had such a humidity spike that i couldnt control. In reading the comments i realize its all the noisture coming from the meat. Thanks for your videos!

@gourmetwoodsman

2 ай бұрын

Every cabinet is a little different. It took me a little while to figure out how much fresh meat I could put in my cabinet without causing to big of a humidity spike.

Great cabinet! A question. Do those different microorganism play well with each other? Do they affect drying process of each other?

@gourmetwoodsman

3 ай бұрын

Everything in my cabinet seems to get along pretty well. The only time I've really had a problem is when I loaded too much fresh meat at once. That caused a humidity spike and I did get some undesirable green and grey mold. I washed the meat with vinegar and let it keep drying. Now I stagger what I put in there.

@PimpofChaos

3 ай бұрын

@@gourmetwoodsman Thanks for the answer. What type of really small size drying fridge do you suggest for new starters? I am limited in space but want to experiment before switching to big boys. I will definitely not make parma ham :)

@gourmetwoodsman

3 ай бұрын

I've seen people use wine fridges for drying chambers but really any fridge will work if you use temperature and humidity controllers. I use Inkbird controllers but there are others available that might be cheaper. My first cabinet was a Kenmore fridge that I picked up used from a thrift store. I cut out the divider between the fridge and freezer and replaced the fan with a small computer fan.