Homemade Sausage Making

Well as small and new as my operation may be, as I only did about 100 lbs in the past 6 months mostly fresh sausage, and about 30 lbs dried, I also did my first chamber this year.

With that being said, I'm gonna stop and clean ... I mean steam clean all my equipment.

Then when the last comes out of the chamber, I will steam clean it, and switch it back to a refrigerator and get ready to make 3 whole corned beef for St. Patty's day.

Anyone else doing a clean up and switching over to doing other meats?

I just emptied out my drying fridge and plan on sanitizing it , adding a different grate for hanging and making my controllers more permanent (and more professional looking).

I plan on laying low on the dried sausage for a couple months as I'll be doing some travelling and won't be around to tend to them.

THEN I'm going to repeat my Soppressata and Salami Calabrese.

The only part of the chamber thats needs cleaning is the bottom. Otherwise you are killing off the molds you have established.

Thanks for that BobK, I didn't know that, but since I'm turning it BACK into a refrigerator for now, to hold the bucket for pickling the briskets, for corned beef.
Isn't that gonna kill all the nice mold ????

No. Think of where you store the mold starter...frozen.

Yes I gotcha!