It is getting cooler and almost time to start curing our meats and sausages. Just finished making our curing room double in size and adding a good ventilation system so I'm getting pretty pumped up and ready to start. This year will be adding three new sausages to the mix, one from Spain, one from Poland and one from China.
Will also start cheese making again in the next week or so, Asiago with smoked olives being the first.
Two thumbs up on both the meats and cheese! I'm sure they are all delicious. Here's to a good year for both. Asiago cheese sounds wonderful
Thanks Mike
Posting a few photos of the curing and cheese room. This morning I installed the rods for hanging the sausages and whole muscle cuts for drying. The rods are 86" long so that should give us plenty of room for circulation
For whatever reason the photo of the inside won't come up but basically the room has three levels of rods for hanging and each level has three rods going across each being 86" long. The circulation system takes air from floor level (4" in diam) then up to the ceiling where it gets pushed out by a multitude of 1/4" holes across the entire 7 1/2 ' room. There is also the cool mist humidifier in there as well and both are controlled by timers.
Now all I need is for the floor paint stink to dissipate and I'm ready to start.
How has the room been woking out Reg? Are you giving it a workout this year?
John