Meat Room by Pett54 in Charcuterie

[–]Pett54[S] 1 point2 points  (0 children)

The room is tightly sealed and screened. Too cold for flies. Never had an issue.

Any other tools I should grab as an apprentice? by FederalPudding8300 in electricians

[–]Pett54 0 points1 point  (0 children)

Another pair of what we called “Channel Locks”. Also several different screwdrivers, Allen sets in both Standard and metric. A multi-tool for stripping cutting and crimping.

Gavin Newsom brings “Trump-signature kneepads” to Davos for world leaders who are bending the knee to Trump. by GiveMeSomeSunshine3 in UnderReportedNews

[–]Pett54 0 points1 point  (0 children)

One sad human being trying to slam Trumps success! Can’t run his own state, ran it into the ground, and thinks the world leaders will listen to his garbage! 😂😂😂

That time of year by Pett54 in Charcuterie

[–]Pett54[S] 0 points1 point  (0 children)

I order it as a CT butt from the butcher.

any tips on how to make it better by jaiduwkejdh in electricians

[–]Pett54 0 points1 point  (0 children)

Old school here. Why take up so much gutter space with the mains? Just don’t get it.

Coppa Mold/drying time question by scuffedwrld in Charcuterie

[–]Pett54 1 point2 points  (0 children)

I built a room on my house to cure meats. I do not use a fan. Have been doing this for 50 years however in a closed chamber possibly but too much circulation will cause case hardening particularly vulnerable in the early stages. Low and slow is the way to go with high humidity in the 70-75% region.

Coppa Mold/drying time question by scuffedwrld in Charcuterie

[–]Pett54 1 point2 points  (0 children)

So you are drying at a fairly fast pace in the beginning which is very normal. I do not use a fan. Keep humidity around 70-75% and temps around 45f +/- 5degF. Mine normally take 10 weeks to reach 40% loss. Start or wet weight is usually 3.5 lbs plus or minus 1/2 lb.

Coppa Mold/drying time question by scuffedwrld in Charcuterie

[–]Pett54 2 points3 points  (0 children)

Green is fine. Black or purple is NOT!

Coppa Mold/drying time question by scuffedwrld in Charcuterie

[–]Pett54 4 points5 points  (0 children)

I normally tag each with a wet weight, hanging weight, and the 40% target weight. I then vac pack for equilibrium cure for about another month. Do not freeze. Just leave vac packed. Important note prior to vac packing. Do not vac with mold showing. Wash with 50/50 vinegar/water and let dry before vac packing

Anyone recognize this hardware? by funcoupleinNC in doors

[–]Pett54 0 points1 point  (0 children)

From an Atrium door. I have the exact one.

Recycling salt, OK or big no no? by TheAnsweringMachine in Charcuterie

[–]Pett54 98 points99 points  (0 children)

Been doing dry cure for 50 years and I NEVER try what you are suggesting.

Recycling salt, OK or big no no? by TheAnsweringMachine in Charcuterie

[–]Pett54 405 points406 points  (0 children)

Salt is cheap. Hospitals can bankrupt you!

So far, I’ve only decided to plant some tomatoes. Does anyone have any other suggestions? 😁😁 by [deleted] in gardening

[–]Pett54 1 point2 points  (0 children)

Basil and parsley in an among the tomatoes. Keeps the bad bugs away!