In article >,
Don Martinich > wrote:

> I don't what you have to deal with in terms of climate where you live. I
> once thought of curing ham in my basement until I tried doing salame.
> Despite trying to increase humidity, I get too much case hardening
> there. I can age small batches in my refrigerator by adding small
> containers of water in the reefer bins but not the basement. My best
> result was with Spanish style chorizo. 70% seems to be widely
> recommended for aging. You better check the RH in your reefer.
>
> D.M.

Texas tends to be hot and humid, and I have no basement.
I know that things will dry out nicely tho' in the Hobart...

I let the wet cured pork loin for Canadian bacon dry off over a drip
tray for 3 days prior to smoking. It's pretty soggy coming out of the
wet cure.

The beef heart, being denser, did not have that problem. It went
straight into the smoker out of the cure/brine.

I'm thinking tho' that whole pork shoulders are pretty cheap. I want to
try brining/curing one of those prior to smoking. I think it'd make a
nice ham.

But, I need to get off my butt and make more sausage as I have the meat
for it in the freezer, and smoked sausage is the gods...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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