Okay, here we go for reals. After my first attempt, Basque Cured and Air Dried Chorizo, I made air cured Goat Panchetta! Rad. So I got some goat riblets, a fancy way of saying the meat on the ribs on the side to the animal. They would be the sparerib meat on a pig or the short ribs on a cow. Anywho, they are about a foot by half foot square and maybe a finger thick. I was going to…
…and we’re back. After more than a year at sea, I’ve returned and have begun to actually use the new box I made. Now, let me tell you about all my failure. This is my Basque Chorizo. It is made with Sel Gris De Guérande (a grey French salt harvested from the salt plains north of Saint-Nazaire), Piment d’Espelette, Chiquilin Sweet and Hot Paprika, and Piri Piri Chili Pepper ordered right from the Basque country. The piri piri even came in an envelope…
Now that we’ve got all our supplies, See Part 1, we build it! First, we are going to do is wire in the temperature controller to the original thermostat within the refrigerator. This will by pass the original thermostat that controlled when to turn on the compressor. Instead, the new thermostat we install will control it based on what we program the digital controller. This is fairly straight forward and will work for almost every refrigerator out there. Disconnect the…