(Part 2) Best products from r/Charcuterie

Well, I think I can help. I run a group of over 3000 Charcuterie enthusiast and have travels all over tasting about everything I can get my hands on. I also am lucky enough to live 15 minutes from Zingerman's Deli. I get to taste about everything one way or another.

1. Yes it is owned by Mario Batali's dad but it simply is amazing - http://www.salumicuredmeats.com/
   
2. Mentioned already - http://www.olympicprovisions.com/
   
3. Delicious - http://smokinggoose.com/
   
4. Greg is a very great guy doing amazing stuff - http://www.westloopsalumi.com/
   
5. In love with the Tamworth Bacon and Acorn Edition prosciutto - http://laquercia.us/
   
6. Great Hams and Bacon's - http://www.newsomscountryham.com/
   
7. Peanut Fed Hogs have a great taste too - http://www.edwardsvaham.com/
   
8. Benton's is legend! - http://bentonscountryhams2.com/
   
9. Some duck! - http://www.hudsonvalleyfoiegras.com/
   
10. Tasty, tasty, Tasty! - http://www.crestedduck.com/
    
    These are NOT in any order nor a complete list but you would NOT be doing him wrong with any of these vendors. If you rather do oen stop shopping try
    
    http://www.zingermans.com/Category.aspx?Category=meat
    
    or
    
    http://www.murrayscheese.com
    
    Another great idea is to get him into making his own. If he is more of a casual cook then I recommend the books by Polcyn and Ruhlman. If he is a smart engineering/science type guy then you want the Marinski books.
    
    http://www.amazon.com/s/ref=ntt_athr_dp_sr_2?_encoding=UTF8&field-author=Brian%20Polcyn&search-alias=digital-text&sort=relevancerank
    
    http://www.amazon.com/Stanley-Marianski/e/B001JRXURI/ref=sr_ntt_srch_lnk_1?qid=1410777161&sr=1-1
    
    Also learn a little butchery alone the way...
    
    http://www.amazon.com/Butchering-Poultry-Rabbit-Lamb-Goat-ebook/dp/B00ESCVN9I/ref=sr_1_1?s=books&ie=UTF8&qid=1410777206&sr=1-1&keywords=adam+danforth
    
    ...and along with this group you can find him help here...
    
    https://www.facebook.com/groups/thesaltcuredpig/
    

So I did a similar size cooler that's working fairly well. I'm using two controllers similar to the Inkbird, one for temp and one for RH, but DARNIT (pardon the language :-), mine is only either humidifier or dehumidifier mode; I can't run both! Usually that's not a problem, as the meat's usually giving up water and I want to run the dehumidifier, but the thing can overshoot as it's not an autotuning/learning PID. Also, you get a "dueling temp/RH" thing where the fridge cooling kicks on, temp drops, the RH changes, so the humidity sensor triggers, etc. That usually converges to a stable state, but requires some fiddling with your high/low set points on both temp and RH controllers, plus the other params. Sorry for going on, but even with the dual controller Inkbird (which I'm now going to buy - thanks for the info!), this is something you'll be dealing with a bit. Note that your unit has a water tray (I looked up the manual - it's a CWC-3200 right?), "to receive condensation drained from the interior", so when your cooling kicks in it'll be dehumidifying too. AND if it's bringing in outside air, it'll be mixing that RH in. So, good thing you'll be running both 'sides' of RH control.

I can suggest a dehumidifier that I like just fine. Everybody seems to get the odd teardroppy thing; I got this one about a month ago, which is more compact (I think) for $40 and love it. Suddenly now there're a ton like it for $35 or so, and now I see this one for $30. For a humidifier, I got one of these ultrasonic/wick things, and opened it up and am modifying the switch with a dab of solder to be "always on" (it's momentary and goes auto-off when it runs out of water), but again my controller is either/or, so I've not been using it yet. However, apparently the little $10 ultrasonic things like this just set in a reservoir of your choice are a no-brainer.

You'll want a set of S-hooks. I find the smaller the better as you've got limited vertical space. You'll want to think about how you're going to hang them in the cooler - those wine racks are going to be a bit of a PITA as you're limited to the bottom center of each bottle-holding wire and then the crossbars.

Best of luck! Andrew

Good god, I love Chicken Paprikash. Personally I like to add some sliced green and yellow bell peppers into the sauce. Rounds out the flavor nicely and adds textural interest. Personally, I've found that bone-in chicken thighs get the best juicy flavor (and the crisp skin!) but obviously use what you have. We often do polenta or mashed potatoes with it but I will have to try it with dumplings some time. Also if you're ever in need of good paprika, I highly recommend this brand. It's Spanish, not Hungarian but has consistently high quality, great smokey body and it seems silly but the tin keeps it fresh tasting for a long time (not that it lasts in my house).

This. Is. Awesome.

I currently have a Monster cooler like this that is set up as a curing chamber with a simple temperature and humidity controller.

I would love to be able to integrate something like what you made into my setup. The data logging and interface are super nifty! Definitely let us know when/if you pull something together.

I put together my own curing chamber after falling into the rabbit hole of this subreddit. In total it cost me about $175.
Materials:
Temp Controller
Humidity Controller This humidity controller is much cheaper than other options I saw, you will have to wire it yourself, but it works great!
Ultrasonic Humidifier, I got one for $35 on Amazon.
Humidity Monitor
I simply browsed Craigslist for a suitable full size fridge, and managed to get one for $40. This is the one I got
Let me know if you have any questions Id be happy to help!

Ruhlman's Charcuterie is indispensible.

I'd also recommend Fatted Calf's In the Charcuterie.

Prague Powder. Basic pink curing salt.

Sausage stuffers can run $100-200, but the old fashioned type still works great for $35. Same goes for meat grinders. There are expensive electric grinders, but a decent manual grinder works just fine for $25. Of course, if he owns a Kitchenaid mixer, you can just get the grinding and stuffing attachments for that.

Yeah it's a bit surprising that it's being used up that fast, especially in an enclosed environment... the fridge is well-sealed, right?

My 1.2 gal humidifier in a 24 cubic ft stand up freezer only needs refilling every week or so, and that's with a 4" hole and a fan going on for 15 minutes every other 30 minutes. But, my chamber is in the 55 degree basement, so it literally never cycles on (therefor, humidity isn't as quickly removed). Plus it is pretty full of meat, so that will help.

And now that I type that out, I wonder if that's your main problem, the fridge isn't full enough. When it has a lot of product, the volume of plain air is much lower, and the drying meat adds to the humidity. So the humidifier doesn't have to work as hard. But not in your case.

Regardless, I'd upgrade the humidifier, to something like this Vicks one I currently use with 1.2 gal capacity or this Crane one that I used to have (which worked fine, just wanted something a little bigger), or this huge unit from Honeywell which might actually be too big. Remember it MUST have a switch or a dial, because it needs to come back on when the power switches back on. Push button controls tend not to do that.

I bought one of these for 200 and it's a monster. I'm pretty sure it's a KWS 10 inch without the brand sticker. I actually e-mailed KWS for a copy of their manual, and it's identical to the one that came with mine. I'm pretty sure it's the same machine as sold by a couple of other big name brands, too

Bacon is the easiest place to start, since it doesn't involve as much work or special equipment as sausages — you just add a curing salt mix to a pork belly, stick it in the fridge for 7 - 10 days, flipping it daily to redistribute the cure. Of course there are a few variations on this, and you can smoke it at the end, but that's the gist of it. Recipes are easy to find online.

If you really want to get into fermented sausages, you're looking at a much more involved undertaking, since this generally requires a curing chamber with controlled temperature and humidity for a period of weeks (in addition to the meat grinder and sausage stuffer you'd need for other sausages).

Check out the Charcuterie Resources Master List in the sidebar for a master list of charcuterie resources. Another book that is not listed there (I believe it came out after the list was compiled) is Salumi by Michael Ruhlman and Brian Polcyn, which is primarily concerned with dry curing and does get into fermented cured meats as well.

Well, your questions are all valid and I can only provide you with what I did in Northern New York, near Lake Placid (Winter Olympics 1932 & 1980).

​

Firstly, review this website, which has numerous recipes, and I have have tried three of them. http://lpoli.50webs.com/Sausage%20recipes.htm#DRY

Then to answer your questions:

1. The temperatures where I live range from -30F - 95F. So, I do my sausages, dried and/or smoked during the cooler months. You can optionally use a refrigerator that should be set at 45-48F degrees, for the curing process. Or find a dark, cool place like a basement.
   
2. Use Cure #2, which is recommended for long curing sausages and meats
   
3. My first attempt to make dried sausage was this recipe:
   
4. SAUCISSON SEC RECIPE
   
   📷
   
   PREP: 30 MINS. COOK: 30 MINS. YIELD: 7 SAUSAGES (70 SERVINGS)
   
   This classic French sausage is a great entry point for the novice to charcuterie. The technique is straightforward, the seasonings simple, and the curing can be done in a relatively forgiving environment, like a basement or garage, not requiring specialized equipment.
   
   As with all cured meats, though, some specialized ingredients are involved, like dextrose, curing salt (also known as Insta Cure or Prague powder), and casings. Curing salt contains sodium nitrite and sodium nitrate, which stave off the development of the bacteria that cause botulism, and is therefore essential to the safety of this recipe.
   
   A stand mixer with a meat grinding attachment will work fine for this recipe. Remember to keep everything very cold at all times. The meat should always be cold enough that it hurts your hands to handle too long. If it begins to warm, get everything in the coldest part of the refrigerator or even the freezer for a few minutes, repeating as necessary.
   
   As the sausage hangs, the meat ferments. White mold will form on the outside of the casing. This is normal, and desirable. After about three weeks, you'll have a firm salami-like sausage with balanced flavor and a sour tang from fermentation. Simply slice and enjoy with some crisp French bread and cornichon pickles. The French also enjoy it with very sharp Dijon mustard.
   
   

   What You'll Need
   

   
   

• 4 1/2 pounds/2 kg pork meat
  
• 1/2 pounds/225 g fatback
  
• 2.7 Table Spoons/1 1/2 ounces/40 g kosher salt
  
• 1 Table Spoon/1/4 to 1/2 ounces/10 g black pepper (coarsely ground)
  
• 1 Table Spoon/ ounces/15 g ​dextrose
  
• .4 Table Spoon/1/4 ounces/6 g curing salt no. 2
  
• 1.2 Table Spoon/2/3 ounces/18 g garlic (minced to a paste)
  
• 1/4 cup/59 ml white wine (dry)
  
• 8 feet hog casing (or sheep casing, soaked in tepid water for 2 hours before use)
  
  
  

  How to Make It
  

  
  

1. Set up the meat grinder, all metal parts from the freezer. Grind the pork meat and fatback on a large (¾” [1.9 cm]) plate into a bowl sitting on ice. Use a paddle to mix in all other ingredients.
   
2. Keep the casing wet while you work with it. Slide the casing onto the funnel but don’t make a knot. Put the mixture in the stuffer and pack it down. Begin extruding. As the mixture comes out, pull the casing back over the nozzle and tie a knot.
   
3. Extrude one full coil, about 48 inches (1.3 m) long, and tie it off. Crimp with fingers to separate sausages into 12-inch (30-cm) lengths. Twist the casing once one way, then the other between each sausage link. Repeat along the entire coil. Once the sausage is cased, use a sterile needle to prick any air pockets. Prick each sausage 4 or 5 times. Repeat the casing process to use remaining sausage.
   
4. Hang the sausages to cure 18 to 20 days at 60°F–75°F (18°C–21°C). These can be refrigerated, wrapped, for up to 6 months.

Temp Controller
https://www.amazon.com/dp/B011296704/ref=cm_sw_r_cp_api_dYnVAb99AN5JX

Humidity Controller
https://www.amazon.com/dp/B01FQKXRXA/ref=cm_sw_r_cp_api_3YnVAbW8V1DHG

DeHumidifier
https://www.amazon.com/dp/B000H0ZDD2/ref=cm_sw_r_cp_api_SZnVAbTSHMSQT

Humidifier
https://www.amazon.com/dp/B01D0POS7W/ref=cm_sw_r_cp_api_m0nVAbD00AGKP

Small Fan (on a timer, runs for 30 minutes every 2 hours or so)
https://www.amazon.com/dp/B00WM7TRTY/ref=cm_sw_r_cp_api_V0nVAb8XD3K7Q

Heater
https://www.amazon.com/dp/B00P7U259C/ref=cm_sw_r_cp_api_E1nVAbC6R49Z3

I got an old fridge on Craigslist for $25 that I thought was a small personal fridge but turned out to be about 6 cubic feet (perfect for hanging). I’m not sure of the brand actually (maybe Kenmore). So far I’ve done a Bresaola and a Copa, both have turned out great!

Water displacement is definately the poor-mans vacuum seal, and it works. Real vacuum sealers aren't as expensive as they were when I was younger, and they really are worth it. I think i got mine for about $50, 5 years ago. Inexpensive ones are going for 30-40 on amazon.

Such as:

https://www.amazon.com/NutriChef-Automatic-Handheld-Vacuum-Machine/dp/B075368GB2

​

Edit: Btw that technique in the video is pretty 200 iq, solid vac tec.

I use an inkbird hygrostat and a small dehumidifier in my curing chambers. I know you are using a mini fridge, but that dehumidifier is really small and holds the humidity level at 75% pretty consistently.

https://www.amazon.com/gp/aw/d/B004HI7950?psc=1&ref=yo_pop_mb_pd_title

That is the one I have. I don't have it pointed on the meat, and it is on low 24/7 and my chamber has been great since. So I'd say your fan would probably not be overkill (from my experience)

The one you're linking to is a heating controller, to be used with a heating element to keep temperature up.

Here's one that does both heating and cooling. I don't have personal experience with it, but this would be more like what you'd want to convert a fridge into a curing chamber.

https://www.amazon.com/Inkbird-Itc-308-Temperature-Controller-Thermostat/dp/B011296704/ref=pd_sbs_328_1?_encoding=UTF8&pd_rd_i=B011296704&pd_rd_r=VG3NE5E8RAZBZZVKYZ2T&pd_rd_w=HwiY4&pd_rd_wg=NUioI&psc=1&refRID=VG3NE5E8RAZBZZVKYZ2T

I also use the Grizzly 5 lb. stuffer. It's my second stuffer. My first one was the 3 lb "elbow" stuffer from The Sausage Maker, similar to this one:
http://www.amazon.ca/Sportsman-MHSS5-Pound-Sausage-Stuffer/dp/B000GTH45E/ref=sr_1_16?ie=UTF8&qid=1405981183&sr=8-16&keywords=sausage+stuffer

Avoid the elbow-style stuffer like the plague! The vertical stuffer is infinitely superior.

I bought this for $199.99 this and am happy with it: https://www.amazon.com/dp/B01M35W9AR

It looks like it's not available on Amazon anymore though unfortunately.

http://www.amazon.com/dp/B017IJF2JE I think this humidity controller is better.

http://www.amazon.com/AGPtek®-WH8040-Digital-Humidity-Controller/dp/B009VXXBCQ

Here is good temp controller:
http://www.amazon.com/Digital-All-purpose-Temperature-Controller-STC-1000/dp/B00862G3TQ

It's a little $15 Amazon fan: https://www.amazon.com/gp/product/B004HI7950/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

The humidifier I stole from my son's room. I live in Southern California so it is not very humid at all... ever...

I think a PID would work well. I picked up one of these (sorry for the eBay link, I can't find an actual online store). It monitors temperature and humidity, but I haven't tried it yet. It comes with a sensor and has the proper relays built in, so it should Just Work™. I'd like to hook it up to a regular size fridge, but I don't have room in my apartment for a full size fridge dedicated to curing. :(

My freezer controller works in a pinch, but I'm not sure how good it is a regulating the temperature.

Easy. Buy yourself a ultrasonic humidifier.

Crane Ultrasonic Cool Mist Humidifier, White Drop https://www.amazon.ca/dp/B0046A6WJI/ref=cm_sw_r_cp_api_81vuybPA6MCD1


You will probably need an extension cord too. Close the door on the cord. No big deal.

It’s also called Prague Powder. Here’s a link to amazon.

Hoosier Hill Farm Prague Powder No.1 Pink Curing Salt, 2.5 Pound https://www.amazon.com/dp/B00C2PIC92/ref=cm_sw_r_cp_api_i_eShDDbB9H2T94

Books. You need them.

http://www.amazon.com/Charcuterie-Salting-Smoking-Revised-Updated/dp/0393240053

http://www.amazon.com/Salumi-The-Craft-Italian-Curing/dp/0393068595

http://www.amazon.com/In-The-Charcuterie-Sausage-Confits/dp/1607743434

http://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609

Would this work for temp control?

Johnson Controls A19AAT-2C Freezer Temperature Controller https://www.amazon.com/dp/B0002EAL58/ref=cm_sw_r_cp_awd_1j1FwbY9VRKHE

The sequel. Drops August 27th!