ah hah! here it is: http://www.grainger.com/Grainger/items/1UHG2?Pid=search (dehumidifier control) http://www.grainger.com/Grainger/items/1UHG3?Pid=search (humidifier control)
That's b/c you have meat drying in there, exuding moisture. It makes sense. Unfortunately, i don't know how to help, other than trying a mini dehumidifier or some cigar box chemicals...
One would think so, but how are you going to add 3.63% of an already microscopic quantity of cure #1? I wouldn't recommend adding it to a large batch, as you're unlikely to get the right distribution when you go to use it.
That's what i figured, but even grinding twice, i still don't see how that can create a fine enough texture. Either way, i assume if they put it in the book, they've tried it and it is successful, so you probably should ignore me:)
B/c an emulsified sausage ends up being ground up ultrafine, to a complete paste (think hotdog), and i don't see how to do that without a food processor or a bowl chopper (the professional equivalent), which is able to integrate the meat and the fat in suspension. How can a mixer do that with even finely ground meat? I guess you'd end up with a fine ground, compact sausage, but i don't see how it would be fine enough to be called emulsified.
Actaully, you DON'T want to stir risotto continuously, that breaks the cuticle of the rice early, and releases the starch early, causing potential sticking problems. Stir only when you add the hot broth, and stir gently, then let it simmer. Once the risotto is done, then you "beat" it by stirring pretty violently to break the cuticle and release the starch at that point.
You're going to deal with high humidity in those wine coolers because they don't have an external condenser coil where the air is dried like in full size fridges. The air that is in there is cooled but that back plate in the fridge, the humidity condenses on it, but it stays inside the fridge...
lfabio, it's worth trying with the skin over the belly, but theoretically, it should be back skin, as it's harder. I assume you have a grinder, and can source (or can buy) some large casings.
I saw a 3 year aged Australian cheddar a few days ago. Called "boxing cheddar" i think, it was only $3.99/lb! I meant to get some, but forgot to go back for it. Anyone try it?