Richard - The New Sausage King of Chicago

[oifmarine2003]

Is it more temperature control than humidity? I have a temp probe that I could hook up to a light for heat. But yeah a pic would be great. I imagine it's less work than the curing chamber.

Basically, it is a cabinet with a thermostat and a hot plate. I haven't actually used it yet. Just Shaggy and Chicagokp have done stuff that needed it.

I will post pictures later tonight.

 

[Shagdog]

Basically, it is a cabinet with a thermostat and a hot plate. I haven't actually used it yet. Just Shaggy and Chicagokp have done stuff that needed it.

I will post pictures later tonight.

Hot plate has a pot of water on it. If I remember correctly it keeps a moist 85-90ish temp and humidity level. Works pretty good. ChicagoKP is an evil genius

 

[Thermal Mass]

Absolutely priceless thread!
BRAVO!

 

[sam3]

Hot plate has a pot of water on it. If I remember correctly it keeps a moist 85-90ish temp and humidity level. Works pretty good. ChicagoKP is an evil genius

I use a cooler. Fill it with 4" of water and put a submersible fish tank heater in it. It has a programmable thermostat too.

Didn't mean to hijack this thread. Just throwing another option of there for those reading this.

 

[Shagdog]

Love it, Sam! Great idea! And you couldn't hijack this if you tried. Please, share your knowledge. This a good place for it!

 

[CakeM1x]

So I take it you want high heat/humidity levels for a fermenting chamber? Depending on how long the sausages have to ferment, Sam's temp rig setup might be better for me to save in space.

 

[Shagdog]

Yes. Typically a higher temp and humidity. The culture you use will usually give you specific settings and times.

Here's an example..

http://www.sausagemaker.com/19007bactofermlhp.aspx

 

[CakeM1x]

Yes. Typically a higher temp and humidity. The culture you use will usually give you specific settings and times.

Here's an example..

http://www.sausagemaker.com/19007bactofermlhp.aspx

Any recommendations on what bactoferms to buy first?

 

[sam3]

Here is a list of all the different cultures and their uses.

http://www.alliedkenco.com/pdf/Culture Type And Uses.pdf

I have been using T-SPX for my salami recipes lately.

 

[DriverWild]

Well done Shagdog, love the controller box and the cured pork looks amazing!

 

[silverfinger]

Wow, am I late to the party. Looks like everybody has been hanging out and stuffing Richard. Always the last to know. :mmph:

This is a great thread! Thanks for sharing your knowledge guys! :thumb:

 

[smoke ninja]

Richard has a cousin

Meet luigi.



Thanks to Shagdog and Cfarmer for dealing with my questions. I leaned heavily on the design of Richard in making this chamber. Im thinking of putting the door shelves back in and aging beer.

I made a control box too. A buddy said he would donate a proper vessel.







Shaggys schematic was invaluable



Hook rails



To start i have a loin a coppa and two tenderloins. I did the tenderloin knowing it would be a fast experiment, i cold smoked one of them.



Starting a second load this week

 

[MisplacedTexan]

Thanks Shagdog and Cfarmer for starting this thread and for the detailed instructions!

Thanks to Smoke Ninja for resurrecting this thread so that I can bookmark it!

 

[Ron_L]

Very cool, Ninja! Nice job!

 

[chicagokp]

Nice job Ninja and nice to meat you Luigi! I'd definitely change up your control box to something with maybe a little less fire risk, but you're on your way!

For a fermentation chamber, use a cooler with a rack and aquarium heater. After screwing around with other options, it's by far the easiest.

 

[Fatback Joe]

Welcome to the insanity.

 

[Smoke Dawg]

I was thinking about this thread the other day :doh:

I like it Steve....Except, that is not a control box, It's a fire trap! :crazy:


Is Richard still alive and well?

 

[Shagdog]

looking good, Steve! The beer aging this is a great idea! I'm wondering what conditions are like in the freezer....Lots of room there

Richard is alive and kicking. He's drying a full eye of round right now. KP said he's going to put his meat in Richard on Saturday.

 

[smoke ninja]

I was thinking about this thread the other day :doh:

I like it Steve....Except, that is not a control box, It's a fire trap! :crazy:


Is Richard still alive and well?

Geez figured it would be ok. I was just gonna screw the receptacles and junction to the fridge and let the controllers sit on top the fridge.

Will it make yall happy if i put some fiberglass insulation in there.?

 

[Smoke Dawg]

I don't know how much heat the controllers generate but is a frickin shoe box taped up to make sure no cooling will happen.

might be a good place to store your extra cash and fireworks :thumb: