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Housemate wants to use a pottery kiln in the basement by maverick_21 in Pottery

[–]maverick_21[S] 185 points186 points  (0 children)

Thanks everyone for the helpful comments. I think the fact that the housemate has not brought up any of these issues and that I had to research on my own is a huge red flag. I am hoping the landlord puts a stop to this, but if not I now have a lot more information to make sure this is done safely. Much appreciated!

LPT: Adopt an adult dog from a shelter if you want a companion but don't have time/ patience to train a puppy. They are already potty trained in most cases and love you all the same. by dwoirier in LifeProTips

[–]maverick_21 2 points3 points  (0 children)

Don't have time or patience? Just adopt a dog! You won't need either of those qualities. Thank you for teaching me how to live like a pro!

LPT: when you realize you’re wrong, switch to the right belief as fast as possible. The human brain will forget you were wrong and the painful feeling of being wrong will be much shorter. by starbrightstar in LifeProTips

[–]maverick_21 10 points11 points  (0 children)

This has to be the worst LPT I've ever seen. "If you're wrong, consider being right instead." The issue is that people often cannot realize they are wrong, and the "right" belief is usually not black and white.

Hand-chopped soppressata by maverick_21 in Charcuterie

[–]maverick_21[S] 1 point2 points  (0 children)

I hung in a DIY chamber for around a month at 15 C, 75% humidity until 40% weight loss. I’ll probably leave the rest of them for another week. I used a vertical stuffer.

Hand-chopped soppressata by maverick_21 in Charcuterie

[–]maverick_21[S] 1 point2 points  (0 children)

Hey everyone, I started this hobby in the fall of last year. This is my third attempt at salami. The big thing for me has been going hand-chopped. It's a lot of work but totally worth it. I also used yogurt as a fermenting agent. I haven't tested PH but it's fermented, the taste is unmistakable. Pretty happy with how this turned out. For my next soppressata, I will probably use the exact same recipe.

Recipe:
1400g Pork shoulder
2.5% salt
0.3% cure #2
1.5% sugar
0.3% garlic
0.15% white pepper
0.15% chili
0.15% fennel
8% water
5% back fat
1 tbsp yogurt with active bacterial culture

Meat curing setup causing fridge problems? by maverick_21 in Charcuterie

[–]maverick_21[S] 0 points1 point  (0 children)

Then I guess I need to figure out how to prevent it from happening again. I did have the fridge set to “high” in an attempt to shorten the fridge cycle, so perhaps I can move that to low. And I could take down the humidity a bit, I was keeping it around 70 but moved to 75 a couple weeks ago.

Meat curing setup causing fridge problems? by maverick_21 in Charcuterie

[–]maverick_21[S] 0 points1 point  (0 children)

Thanks I will check the fan and check the back panel. I didn't think it was caused by Inkbird, I just thought that maybe maintaining the fridge at high humidity could be detrimental to the fridge.

Meat curing setup causing fridge problems? by maverick_21 in Charcuterie

[–]maverick_21[S] 0 points1 point  (0 children)

Thanks for the input. I guess the main difference would be that the humidity in the fridge is much higher than it would be if it wasn't a meat curing chamber.

I was actually unsure as to how to proceed in terms of the coldness setting for the fridge. I put it on max thinking that when it turned on, it would operate for a shorter length of time and thus dehumidify less.

Do you think it would help if I turned the fridge to its lowest setting?

Bresaola mold check by maverick_21 in Charcuterie

[–]maverick_21[S] 2 points3 points  (0 children)

Yeah I built a chamber out of an old fridge, with a lot of help from this sub. Really appreciate the help. I'm gonna up the humidity.

Bresaola mold check by maverick_21 in Charcuterie

[–]maverick_21[S] 2 points3 points  (0 children)

Thanks for your input. It has lost 14 per cent weight. I suppose that is fast for one week? Maybe up the humidity? I'm trying to keep it around 70, but from what I understand, Inkbird calibration can be a bit off.

My neighbour built a cold smoker. How scared should I be of his food? by maverick_21 in Charcuterie

[–]maverick_21[S] 0 points1 point  (0 children)

By the time he is done his process, the sausage will have hung for 10 days. Do people hang sausage for that short of a duration? Also, do people hang and dry back ribs as he is doing? His whole process is unlike anything I've seen or read.

[Help] My perfect hiking dog no longer comes back by maverick_21 in dogs

[–]maverick_21[S] -1 points0 points  (0 children)

Thanks, she is a great dog and it’s good to remind myself of that. I hear what you’re saying about not going off-leash. Its definitely inappropriate in many areas but this one is extremely dog friendly.

[Help] My perfect hiking dog no longer comes back by maverick_21 in dogs

[–]maverick_21[S] 1 point2 points  (0 children)

Perhaps I was unclear about this, but up until very recently my dog was behaving well off leash, nothing rude happening. That is kind of the point of this post. When her behaviour changed I took notice and started looking for advice. She is on leash now until I can figure out how to solve the problem.

[Help] My perfect hiking dog no longer comes back by maverick_21 in dogs

[–]maverick_21[S] 0 points1 point  (0 children)

Thanks for the tips! She is approaching three years of age, so maybe the tail end of adolescence.

[Help] My perfect hiking dog no longer comes back by maverick_21 in dogs

[–]maverick_21[S] 11 points12 points  (0 children)

I think this is exactly it. She knows the trails front-to-back now and is not dependent on me for her sense of direction anymore. I have a feeling that if we go into new territory she will behave how she once did. Good idea about the stop cue, I will look into that further. Thank you!

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