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#3362611 - 09/17/13 10:25 AM Re: No Rolling Back [Re: BamaProud]
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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 Originally Posted By: BamaProud
 Originally Posted By: Poser


In my second fridge that I use for curing. Though it is not actually set up as curing chamber other than putting it on its highest setting, a bowl of salt water and a fan, it does seem to work fine.


It is a pretty simple/cheep conversion if you choose to do it:

http://www.tndeer.com/tndeertalk/ubbthreads.php?ubb=showflat&Number=3214588&page=1&gonew=1#UNREAD


Yeah, I'd like to do it, but my second fridge is only 2 years old. We moved in January and the house had a fridge already. Our fridge is too big to fit in the cut out space in the kitchen, so no swapping them out. My second fridge is too new to alter and my ol lady won't let me have a 3rd fridge unless we had a garage, which we don't.

That being said, my half arse curing chamber works pretty well. Its a little cold, but gets the job done.
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Wild & crazy, can't be stopped. Only the strong will survive.

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#3364340 - 09/18/13 11:30 AM Re: No Rolling Back [Re: Poser]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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Day 3 update: I took the leg out to pat dry and flip. Very little surface moisture this morning (lots of moisture on day 1 and 2). Almost all of the salt has been absorbed by the meat. The surface fat has taken on a slight green tint, presumably from the pink salt. The water that has drained out also has a green tint. Noticeable drop in weight. By this weekend, I expect to see the meat pulling back from the bone.

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It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3364397 - 09/18/13 12:17 PM Re: No Rolling Back [Re: Poser]
Deck78
6 Point


Registered: 10/07/10
Posts: 766
Loc: hipster hollow

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Rohan from Whole Larder Love wrote a blog post recently about his experiments and he leaves his in a salt box during the initial curing phase which he indicated left last season's ham a little too salty so i think you're doing it right now leaving it in the full on salt bath
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#3364412 - 09/18/13 12:30 PM Re: No Rolling Back [Re: Deck78]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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 Originally Posted By: Deck78
Rohan from Whole Larder Love wrote a blog post recently about his experiments and he leaves his in a salt box during the initial curing phase which he indicated left last season's ham a little too salty so i think you're doing it right now leaving it in the full on salt bath


Yeah, that would be super salty. You could pack it in salt initially, like for a day and then proceed with flipping it, but, so long as there is moisture in the meat, it would keep absorbing salt. My method, or rather, the method I am using, is based on the same ways I have learned to do Pancetta and Lardo. Besides, it would take a lot of freakin' salt to pack this thing!
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3364427 - 09/18/13 12:38 PM Re: No Rolling Back [Re: Poser]
Deck78
6 Point


Registered: 10/07/10
Posts: 766
Loc: hipster hollow

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If I start one in late october I am wondering if I could leave it hanging in a screened box on the porch through the spring like rohan does
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#3364438 - 09/18/13 12:45 PM Re: No Rolling Back [Re: Deck78]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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 Originally Posted By: Deck78
If I start one in late october I am wondering if I could leave it hanging in a screened box on the porch through the spring like rohan does


I'm pretty sure you could. Once you get the the hanging stage, it is coated with lard and should be dry enough by Spring to withstand any temp. I'm going to hang mine in the fridge for a couple of weeks and then move it to our laundry room addition, which doesn't have any air circulation from the house, unless we leave the door open, which we do not. Its kind of dark and drafty in there, too.

Anyway, plenty of folks in the South used to hang country hams out in the Fall, so I see no problem. Be sure to add some crushed peppercorns to the surface to keep the bugs off.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3364584 - 09/18/13 02:36 PM Re: No Rolling Back [Re: Poser]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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Just found this page -great info:

http://www.meatsandsausages.com/hams-other-meats/dry
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3364664 - 09/18/13 03:30 PM Re: No Rolling Back [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9856
Loc: Memphis

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Interesting point about adding the lard layer at a later point in the drying period. It seems that adding it immediately might not be ideal.
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#3365011 - 09/18/13 07:58 PM Re: No Rolling Back [Re: TAFKAP]
Deck78
6 Point


Registered: 10/07/10
Posts: 766
Loc: hipster hollow

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That link just got bookmarked. Excellent resource
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#3367514 - 09/20/13 01:23 PM Re: No Rolling Back [Re: Deck78]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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This green tint has me concerned. I interacted with Brian Polcyn and Michael Ruhlman on twitter and both said "green = not good" It doesn't look like mold. Polcyn asked if there was fecal contamination. Even if there were, its been in the freezer for 10 months.

I'm going to double down on the salt and see what happens.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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