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Beautiful video !!!

Red wine vinegar: salt (self explanatory), Worcestershire sauce: umami + salt + acid (lactic), red wine vinegar: acid (acetic), coriander: acid (citrusy), black pepper: heat (piperine), red pepper: heat (capsaicin). All in all a great combination of flavors.

You can purchase Dr. Pepper Syrup without the carbonated water. That may help add more Dr. Pepper flavor with less moisture.

Great content. Is there a video on how long the different types last?

What is pepper sauce and where do I find it?

I am wondering… can the salomi still grow in chamber that uses sonicated light?

👍, making this soon.

What the heck is a cheese cave?

Got a question. I bought some of the salted bungs like from your Gentile Salami video. Is it okay to freeze them (for storage) in their factory packaging? Maybe I shouldn't freeze casings?

Gday, loved this as i am no cook and it made it very simple. i see the storage life for refrigerated and frozen below but can i ask how long does it last if i say took it camping and had no cooling in say 20- 30 c heat? i assume humidity and actual getting wet shorten this but say you keep it dry and aired

In Part 2 you mentioned you would be showing in this episode what you did to address the vacuum issue after your modifications. Did I miss that? Either way love the video!

I'm gonna add Instant Coffee and Dry Dark Chocolate powder..... with Allulose powder.

Amazing process.... carnivore food requires FAT.

I don't know how you maintained composure through the testing process. I would have gotten very irritated after I had already figured out what the problem was and wasted a full charge of refrigerant.

Man! I'm Polish for the last 61 years and... Never heard of it. Intriguing.

You said adding fruit lowers shelf life. That was with dehydrated fruit. What about if you used freeze dried fruit. Would it still lower shelf life? Would it lower it less?

Would love to see a true Andouille Sausage been made. Not this slave trader American type of sausage.

Because of the warrany, there is no chance in hell i would buy from harvest right

A mechanical expansion valve is the way to go to control superheat. An even more performing valve would be an electronic expansion valve. An EEV is a PID controlled valve that, if tuned correctly, can maximize your superheat and eliminate the guess work. An EEV would require a pressure transducer and a temperature sensor as inputs.

Bottom round is 'nalga de afuera con peceto' in Argentina.

Awesome content. I love the technical information. I’m excited to see the equipment comparison.

I’m glad you got atleast some satisfaction from Harvest Right. That particular issue seems like a serious QC issue they should look at. Especially with how large of an investment they are.

You may not get the temp you want with a single stage compressor, When you get into those low negative numbers sometimes you need two stage system. That little compressor is doing pretty good where you left it. You don't want to flood the refrigerant back to the compressor and destroy the valves. Thanks for the video.

Hey, I have some salami (your saussison sec) in my wine fridge ready to eat. I live in Houston and the power has been out for 48 hours. Are these cured salamis safe to eat if they’ve been at room temperature (well likely higher as the AC isn’t working) for days??

Thank you for the info! I cannot imagine ever ordering a Harvest Right now given your personal experience with the lack of customer service. I own a small business and I know that CS is everything..

Can’t wait for that freeze dried water! That’s the only way I’ll drink it

After searching “additional freeze time needed” message I came across your video and realized my FD had the same issue. After calling support and sending logs and pictures they determined I had the same issues you have. It’s been a several week process so far but I would say they are doing a good job of dealing with this issue. My only concern is this is now a known issue and I just caught mine in time before the warranty was up. This should really be a recall because there are many people out there that don’t realize they have this issue. My batches were taking twice as long so thanks for putting this I for action out there Eric! Will follow up after the repair.

Thanks Eric, I was looking forward to these follow up episodes. Living in Canada, if I do have issues with my HR, after seeing these, it gives me a touch of confidence that it can be fixed.

Very interesting, did you ever try to look for vacuum leaks because the mt was so high ?

Baherd saveyy FUCKING RULES

So, the question remains! What is the Most RELIABLE, WITHOUT MODIFICATIONS? Especially since nowadays the Majority are "MADE IN CHINA" CRAP! Because of the amount of $$$$$ that these costs, i EXCEPT TROUBLE FREE OPERATION FOR DECADES! If im going to Spend my $$$$, i expect it to work, without issues or problems, and NOT HAVE TO FIX IT!

Not sure I'd want to go through all of that to fix this unit. Now that this one is up and running are you going to do a side by side comparison between the Harvest Right and the Stay Fresh unit?

Getting ready to hang up my first batch of biltong today. Your video makes it very easy and approachable for a newbie.

how do I get grams from percentages?

Great video! PID controllers are a perfect match for electric smokers since they're designed to be able to correct issues, outside variables, in their environment. But as you mentioned they should be tuned to match the environment as close as possible. I want to add to this though. If you decide to use auto tune in a PID controller you should be ready to call support or do your research on fine tuning your PID. Auto tune does not always "get it right'". A lot of times you'll need to make some adjustments after an auto tune. The life saver is having the factory settings written down to fall back on LOL.

My hat goes off to you for making it so perfect, and I really appreciate your efforts; I am interested in seeing a cooking video on the KHAL website. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

that koji loin looked more like deli meat than proper home made dry cured meat.

Just watching the reaction is priceless! (and I am re watching it again). It is not for sale is it?

Personally, i never bother with all this scientific mumbo-jumbo. I make a beautiful cheese simply by heating homozanized milk till about the warmth of blood, then i add some vinegar. I let it sit. Then, put it through a cheese cloth and compress it for a few hours.. Simple and the product is so tasty.

Don't eat the gabagool grandma, it's all fat and nitrites. - Meadow Soprano

I just came back here from your video on weather or not you need to use cure, and I know I am still waiting on an answer to another question I posted on here, but I'm a bit confused. You said in that video that no oxygen and danger zone temp means cure. That included salami. Why is this one ok to not use cure then?

Hey.... wait a minute! I haven't watched the whole video, but I've been waiting for part 2 of another freeze dryer repair video and this looks like I've seen it before? Love the channel, but something is off here.

Oh for heavens sakes Like we all have that kin of equipment in our kitchens

Nothing is better than an original Mettbrötchen in a Düsseldorf brewery! Cheers!

Blue Alpine. Best new maker on the market!!! Idaho company. Unreal bang for the buck and such great technology!

Thank you 😊

I truly hate you've had to go through all of that.

Note to self: Never buy from these guys...

Question how do you determine how much cureing salt to use in your sausage recipe % and if you add to a existing recipe that doesn’t have cure in it how much salt you decrease in that recipe when adding cure

Let’s say, I dry cure bacon and salt only and then have it hanging to dry and it is safe in normal room temperature and then I hot smoke it till it reaches over 150°. Will it be safe at room temperature after that or do I have to refrigerate it after smoking