Bought me a nice wine fridge…

[kevinstaggs]

This has been both interesting and terrifying.

 

[Big George's BBQ]

Looking forward to your results

 

[sudsandswine]

Looking forward to your results

Me too! I'm an instant gratification type of guy, so having to wait a couple months to know the results is hard for me. The lonzina should only take a couple weeks, hopefully. Curing and aging isn't for the impatient, I suppose.

 

[bbqgeekess]

I am also lookihng forward to the results. I'll be setting up something like this most likely within the next few months. I just need to figure out what all to buy

 

[Crakaveli]

Gabagool!

 

[CivilTrojan]

Do they not make something made for this? Or is the equipment made for this just way too expensive?

 

[LYU370]

Yes they do. Yes it is.

 

[sudsandswine]

Do they not make something made for this? Or is the equipment made for this just way too expensive?

Sausage Maker sells one, it’s about $6.5K. I have < $400 into this setup…which doesn’t necessarily mean it performs as well as the $6.5K option but I am able to precisely control temp and humidity to whatever I set it to. :becky:

Got my first “harvest” from it - lonzino, which is cured pork loin. It lost a little over 35% of its weight but I think it could’ve benefited from another 5% or so - tasty regardless. Due to its low fat content, it only took about 3 weeks to finish.

 

[sudsandswine]

The cooler + fish tank heater didn’t end up working out for me as a fermentation chamber and I had to go back to the drawing board. Until I figure that out, I won’t be making any fermented sausages

 

[Cat797]

Looks great Suds!........I'm currently resisting the urge, lol.

Now, would that Lonzino have a little case hardening, or is that normally what the edge looks like? I'm not familiar with that one.

 

[sudsandswine]

The exterior is not hard at all, maybe slightly denser than the center - I think the whole piece could've used just a bit more moisture loss, but it was close to what I was expecting. As for the coloration of the exterior, not sure...some pics I've seen show it more pronounced, some less.

 

[Cat797]

The exterior is not hard at all, maybe slightly denser than the center - I think the whole piece could've used just a bit more moisture loss, but it was close to what I was expecting. As for the coloration of the exterior, not sure...some pics I've seen show it more pronounced, some less.

Got it......was curious based on an earlier comment about whether or not maybe the fan running too much might have a negative effect on the outside.

It's all new to me and very intriguing!

 

[sudsandswine]

I have no fan in mine currently, other than the air movement created from the freezer turning on every 2-3 hours and the convection that the humidifier and dehumidifier running create.

 

[oifmarine2003]

You will enjoy it. Off to a good start!

 

[sudsandswine]

My capocollo hit target weight loss in about 7 weeks. Sliced off a couple pieces to sample, then vacuum sealed it and put in the refrigerator. It tasted really good, as good as any store bought stuff I’ve had so I’m pretty pleased with my first go at it. I’m going to thinly slice with my slicer after it’s been refrigerated for a bit and is more firm.







I decided that I’m going to use this vertical freezer to store food, and will either use my garage fridge or chest freezer for curing. Now that I’ve figured out how to run something with the controllers and humidifier/de-humidifier I’m confident I can make any other vessel work too. I’m tired of having freezer fossils and with the cost of meat these days, the vertical freezer will help me to not waste anything. Also need to re-arrange the garage a bit to account for the new trailer smoker so the fridges gotta go from the garage to my basement.

 

[mchar69]

Cappicola looks delicious, one of my favorite meats. How spicy did you make it?

 

[sudsandswine]

Not spicy at all, I’d have to look at my records to be sure but I think I only used black pepper.

 

[sudsandswine]

Sliced a little bit of the capocollo and lonzino for guest today, not too shabby :thumb: the only bad part is how long it takes to turn out a relatively small amount of product.

 

[TravelingJ]

Sliced a little bit of the capocollo and lonzino for guest today, not too shabby :thumb: the only bad part is how long it takes to turn out a relatively small amount of product.

Kinda like fermenting hot sauce...