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Originally Posted by DownhillGoat
Oh for sure. Wasn't a knock on you or anything. Just meant I wasn't surprised it didn't change at all.
Have you tried any Koji "aging"?
Honestly I've seen enough home builds and with stuff like the inkbirds available now I don't see it not working. As long as the humidity works out the way I've got it in my head I think it's going to be fairly fool-proof. There's a few pitfalls obviously but I'm confident enough to use a decent cut for my first age.
My bigger concern is going to be when I transition to curing, especially doing fermented sausage. Lots more to go wrong when you start throwing in starter cultures and whatnot.
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I haven't tried koji aging yet. Is there a good place to get koji in Calgary?
I agree there is almost no chance of any issues with your set up. I actually think its probably overkill. Calgary is so dry that I found the humidity in my bar fridge was always well within the acceptable range without any desiccant of any kind.
I would be a bit concerned about switching back and forth between dry aging and curing. The cultures curing meat probably aren't the same as the ones you want for dry aging. Might be worth sanitizing between.