r/Charcuterie

First try at this. Our house isn’t cold enough to hang it to dry so it’s wrapped in butcher paper in my fridge for a week.

I've had 2 curing fridges in the last year. I control the temp using an ink bird temp controller with wifi. I've posted my settings here but both have stopped cooling after about 6 months in the same exact way. I'll add one was a standing fridge and my latest elone that died is a freezer. They were both used but it's weird the they both seem to have died the same way. The compressor sounds like it's running. The compressor is getting hot, the high pressure line is warm and the low pressure is about ambient. I'm at a loss for what's going on.

It's in an open basement with plenty of airflow

1st coppa Happy with any suggestions / concerns or input you might have.

The weather has broke in south New Jersey, so it’s time to start making salami. I made 4900 grams of Hungarian salami. I used the recipe found in 2 guys and a cooler website. It is cased in 61 mm fibrous casings. It is in the smoker set at 80 degrees to ferment, I will cold smoke it for the first 10 hours. Tomorrow it will be moved to my chamber after reaching a 4.9 final ph. It should take about 60-70 days to reach my desired weight loss. I’ll post an update later. I highly recommend this salami.

Hey, I'm looking to wet cure and smoke hams for canadian Thanksgiving 7 days away. I'm wondering if this is enough space in this container for a 5 lb and a 4 lb ham. I have two of these small 7.9 l containers from Canadian Tire but if I can save space in our fridge and do both in one container that would be ideal but both do fit in my fridge if I need to do one part container.