Just wondering if anyone has built DYI curing and drying Salamis and sausages cabinets

and are successful in producing good quality smallgoods under Thai weather conditions...

I'm in the process of building a curing chamber but am still waiting for parts to arrive from overseas. What I will actually produce remains to be seen.

I have been curing meat and making sausages for a couple of years. Bacon and hams are easy using a frdge, but it tends to be too cold for cured sausage. Had a couple of cases where the bad mold grew faster than the good mold. Looking to get a wine fridge for curing when things get back to normal.

 

My best was 'Ndjuga' during a cold spell a few years ago during a cold spell when I could hang in the house.

 

Made a few cheeses that tasted good but are a lot of effort.

 

Supplies like curing salts, cheese cultures obtained from 'Thai Artisan' in Phuket, they have a web site and are on Facebook. The River Cottage meat curing book has recipes that do not use nitrates/nitrites.

Eating animals is disgusting and cruel.

3 minutes ago, Thingamabob said:

Eating animals is disgusting and cruel.

Plants have feelings too.

I hear there's and excellent place just off Walking Street for curing salamis.

27 minutes ago, Thingamabob said:

Eating animals is disgusting and cruel.

????????????

3 hours ago, PBob said:

I have been curing meat and making sausages for a couple of years. Bacon and hams are easy using a frdge, but it tends to be too cold for cured sausage. Had a couple of cases where the bad mold grew faster than the good mold. Looking to get a wine fridge for curing when things get back to normal.

 

My best was 'Ndjuga' during a cold spell a few years ago during a cold spell when I could hang in the house.

 

Made a few cheeses that tasted good but are a lot of effort.

 

Supplies like curing salts, cheese cultures obtained from 'Thai Artisan' in Phuket, they have a web site and are on Facebook. The River Cottage meat curing book has recipes that do not use nitrates/nitrites.

Have you ever thought of fitting a temperature controller to your fridge, all you do is plug your fridge into it, then you can regulate your fridge to whatever temp you so wish. I have used one for years they are very good, all for a few hundred baht.

 

 

2 hours ago, Thingamabob said:

Eating animals is disgusting and cruel.

Keep eating the rabbit food...

2 hours ago, Thingamabob said:

Eating animals is disgusting and cruel.

Unless they are accompanied by potatoes and veg and some lovely gravy ,

2 hours ago, Thingamabob said:

Eating animals is disgusting and cruel.

We all are omnivores , that's our species . Eating only meat is no good for you , but neither is eating only vegetables ( you can but then you have to watch what you eat so that you get all the needed components ) .  We are animals , and same like many other animals on the planet , we do eat other animals . It is called nature ... same like a tree pushes away other plants so he can grow , or the owl eating a mouse or a cow eating the grass . I love vegetables , and i love a piece of meat to eat .

Nope...only hiding the "salami"! ????

On 4/13/2020 at 7:28 PM, vogie said:

Have you ever thought of fitting a temperature controller to your fridge, all you do is plug your fridge into it, then you can regulate your fridge to whatever temp you so wish. I have used one for years they are very good, all for a few hundred baht.

 

 

Do you know where I can get one of these?

On 4/24/2020 at 5:07 AM, frenetic said:

Do you know where I can get one of these?

Try Lazada they have got many of them advertised.

On 4/11/2020 at 3:25 PM, stoutfella said:

I'm in the process of building a curing chamber but am still waiting for parts to arrive from overseas. What I will actually produce remains to be seen.

First attempt at Smoking yesterday.

i constructed the Smoker using a Metal Dustbin.Electric heater, metal tray, wire mesh and a few nuts and bolts.Total cost was Baht 2000. Google Trash Can Smoker.
I dry cured a 2kg piece of pork loin for 7 days in the fridge, turning it over every day. After 7 days rinsed it off and then soaked it in water for 2 hours to get rid of excess salt. Then placed it in the Smoker for as per the recipe 4 to 6 hours.
Firstly the heater wasn’t man enough to light the soaked wood chips. In the end I layered the tin with coconut coir which did the trick.

The 4 to 6 hour smoke was far to much. I ended up with a slightly charred piece of pork. Next time I will only smoke for 2 hours and install a temperature gauge in the lid and not place the smoking embers directly over the meat.
I just trimmed the charred bits off.

Breakfast this morning was egg Banjo’s with bacon.

Stay Safe everyone.

That should read ‘under the meat’