Hi everyone.
I've been looking at making salami / charcuterie in my fermentation fridge between brews. Has anyone else tried this?
The main concern I have is salami use bacterial fermentation as part of the curing process. Does this pose a risk of infection when brewing?
Long term I'm looking at getting a second fridge as larger hams etc could be Curing for months or longer.
Andrew
Using ferm. fridge for salami?
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Re: Using ferm. fridge for salami?
I've thought about using my fermentation fridge for curing meats and for cheeses. The biggest issue for me is working out how to control relative humidity. I'm sure cleaning and sanitising would deal with any risk of cross contamination
Richard M
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Re: Using ferm. fridge for salami?
A weak bleach rinse down on the inside of the fridge after use should take care of most things in there.
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Re: Using ferm. fridge for salami?
It perhaps depends on the fridge, the older styles with inaccessible gaps behind the cooling plate and hollow/dodgy seals can grow stuff in the damp, and become really awful after an overflow or two. So IMO its best to assume those are hostile environments and work accordingly in any case.
Kev
Re: Using ferm. fridge for salami?
Thanks. By chance found a glass fronted fridge around the corner. So now have two fridges for beer and charcuterie.
Andrew
Andrew
Re: Using ferm. fridge for salami?
Maybe for interest. I used my fermentation fridge set at 2c to dry age a rib of beef sealed with butter for 60 days. The result was incredible tender beef. No mould on the butter but probably not a good medium. Oh and I had a cheep usb fan circulating air.
Re: Using ferm. fridge for salami?
I made salami. Just hung the sausages in my garage. Worked a treat.
However, the attempt at air-dried ham we shall discuss no further...
However, the attempt at air-dried ham we shall discuss no further...

Fermenting: Cherry lambic
Conditioning: English IPA/Bretted English IPA, Munich Helles, straight lambic
Drinking: Munich Dunkel, Helles Bock, Orval clone, Impy stout, Porter 2, Hazelweiss 2024, historic London Porter
Planning: Kozel dark (ish),and more!
Conditioning: English IPA/Bretted English IPA, Munich Helles, straight lambic
Drinking: Munich Dunkel, Helles Bock, Orval clone, Impy stout, Porter 2, Hazelweiss 2024, historic London Porter
Planning: Kozel dark (ish),and more!
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Re: Using ferm. fridge for salami?
This has been on my list of things to do for years. I have a fridge, temperature and humidity controllers. I think also a tube heater, a fan as mooncat mentioned and to provide humidity, a 'fogger' of the type found in terrariums. I was going to buy mine from Maplins.richard080561 wrote: ↑Sat Apr 20, 2019 11:01 pmI've thought about using my fermentation fridge for curing meats and for cheeses. The biggest issue for me is working out how to control relative humidity. I'm sure cleaning and sanitising would deal with any risk of cross contamination