Just finished up Wrightfood whose publisher is a great long-time friend of mine. We’ve actually never met in person, but have kept in touch electronically for over 10 years now if you can believe it. I met him initially through an IRC 3d graphics channel but soon discovered we shared many other interests. About a month ago he had mentionned to me that he was looking to get his site redesigned, and wouldn’t you know it, that’s exactly where I’ve been putting my creative efforts lately. Have a look at his site, he really is an amazing chef and an even better food photographer. Lord knows, it takes talent to make food look the way he does on his site. Enjoy!
Working with Tristan was a complete joy. I have known him now for over 10 years, and have always been amazed at his dedication, hard-work, and brilliant results. When it came time to redesign my blog, there was only one person I trusted (both artistically, and with all my content) to do a fantastic job - and Tristan did just that.
Hey Matt. I have a question of about air flow. You say you have a fan set up in conjunction with your humdifier in your curing chamber to blow the air and humdity around. Do you not have to have a fan blowing constantly because in a wine frig humdiity gets way above 80% without some constant airflow? This seems to be a little misleading. I’m about to convert a freezer over and I’m assuming this is going to be the same scenario. What are your thoughts?
Hey Matt. Do you not have to have constant airflow because inside of curing chambers can get above 80% humidity without it? This is what happens in my wine frig. Will my freezer I’m converting going to be different in terms of humidity?
I have an issue with odor. I’m making soppressata. I added pork, salt, paprika, hot peppers and wine. I’ve never used wine before but was told by my grandmother that i could. After i mixed everything together, i placed it in the frig for 24hrs. The next day i stuffed it and hung it to dry in my curing chamber at 53 degrees and 80-85 RH and then it began to produce a pink color then red. I noticed during stuffing it had an off odor, sort of like ammonia. Then it progressively got worse. I know what spoiled meat smells like but this was different. I’ve never had this happen before. Could my store bought wine reacted with the meat to cause this? The pork is fresh ans so is the wine and i trust the source of the pork and it smelled fine before the wine was added. It is now day 6 and the odor is subsiding quite a bit. Should i keep or throw out the meat?