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This is what I have been doing while waiting for the remainder of my parts to finish the 26/813/813 amp. Still need the two smaller halo trans to try on the 26 filaments.
Anyway, I have always wanted to try making some Charcuterie, and decided to turn our twelve year old frost free upright freezer into a curing chamber and replace it with a new freezer. I grow a large organic garden each year and freeze enough veggies to last my wife and I the entire year, so we use a lot of freezer space.
I did a lot of research on the web first and found one article that recommended using a frost free freezer instead of the usual fridge for the curing chamber because you have more room and a fan inside. Just install a cool air humidifier (this one has a built in hygrometer to turn it on and off to keep it at 75% RH) cut a couple of 2-3 inch holes in the front door (could be easily closed up if I decide to use it as a freezer again) and purchase a neat little gadget on line that takes the place of the thermostat on the freezer and allows you to keep the required 55 degrees temp needed for curing. You plug the freezer into it and plug it into an outlet. You then have an expanded temperature range (35 to 85 degrees F) Also installed a low speed 115 volt computer fan in front of the top air inlet to keep fresh air circulating around everything.
It only took a couple of days to make the alterations and fine tune the temp and humidity to a good operating range, and now it runs on it's own 24/7 and all I have to do is fill the water container on the humidifier every couple of weeks. There are literally hundreds of different types of dry cured sausages and cured meats you can make with relative ease and little expense. Many use pork shoulder as a base, and it is one of the cheapest cuts of meat you can buy. Most take one or two months from start to finish, and the results are just delicious. What you see in there right now are Spanish chorizo and pancetta (unsmoked bacon) on the top shelf and salami on the bottom shelf. Still to come are Copa and Bresaola (being salt cured for 2 weeks before air drying in the chamber). Great fun and great eats!
Edits: 01/18/17 01/18/17 01/18/17 01/18/17 01/18/17 01/18/17 01/18/17Follow Ups:
That reminds me of when I lived in Louisiana, down in the swamps of Cajun country. They'd take an old nonworking refrigerator, strip as much of the plastic out of it as possible, drill vent holes at the top, put an electric skillet in the bottom. Insert wood chips on the skillet, turn it on, hang the meat, close the door, and presto, you have a smoker to cure meat in for practically no work, and very little money.twystd
Edits: 01/20/17
We used to make those for smoking salmon in Alaska when I lived there. They do a good job.
Hope I can do the same when work is less demanding. Would love to try curing, smoking
We also permaculture our own organic vegies, where practical... We've been slack the last year or two - though we still have heaps of preserved lemon, yum! - but are getting the urge to make it our way of life again.
You are inspiring vinnie! Keep it up.
Cheers,
91.
"Confusion of goals and perfection of means seems to characterise our age." Albert Einstein
Nice work Vinnie, but I am curious about 91derlust and his cured lemons...I have a lot of great Myers this year and have not found a way to use/store them other than frozen juice cubes and Pickled in ferment brine.
How do you preserve your lemons that make you say "Yum?"
thanks,
kellymon
Vinnie is right... I can eat the rind of preserved lemons straight, add them to salads and Middle Eastern dishes, use the brine in salad dressings (amazing!), smother my naked body... oh, hang-on, this is a semi-public forum... forgot where I was!
Process:
> sterilise the jars by boiling them water, then heating/evaporating in the oven. This needs to be pretty well, but not as thoroughly as other vegies and fruit due to the salt and citirc acid. More of a precaution...
> quarter the lemons or similar (you can do it so they are cut not quite through - they are hanging together, just), coat them and pack the centre with rock salt (not fine salt), then stuff into the jars.
> Add bayleaf and some peppercorns to the jar (you could add other flavours).
> Top up with lemon juice.
> Now, this is where patience kicks in. You can leave the jar somewhere dark and relatively cool or put them in the refrigerator. Leave for at least six (6) weeks... but we prefer at least 3 months... more is better.
The refrigerated version tastes more like fresh lemon and is not as tender - I like this, a lot! The other version is more savoury and rich - gorgeous! Each is enjoyable... I could eat either all day long. If you like olives, you will love these.
Seek advice from Dr. Google, but that is how we do it. Man, I gonna have some right now!
Cheers mate,
91.
"Confusion of goals and perfection of means seems to characterise our age." Albert Einstein
Preserved lemons are used in a lot of middle eastern dishes. Do a search on the web.
Thanks guys.
That is what I meant by a brine ferment. We make sauerkraut, pickles hot sauce etc this way.
But I didn't care for the fermented lemons....however I did not use spices like the Moroccan often requires.
Based on your recommendation it sounds like I should try again, maybe use less salt this time...
Sorry for the side track Vinnie :)
I figure the garden helps in two ways.... gets my lazy butt some exercise and get good things inside my bod. I really like knowing what went into and onto what I am eating. These days it's tough to know if you don't diy.
gardening isn't easy! a great hobby.. I like hydroponics myself! :)
I tried that once but missed digging in the dirt. There is a connection to nature there that just isn't the same with hydroponics.
Looks really good! Making me hungry.
8^)
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