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cabinet air flow
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air flow is inportant, actualy you start with more air flow and reduce as product cures. I put a volt controller on my 12 volt pc fan, cheap $10 charger with many volt tips. I wll look for art I saw on actual flow rates, nice to know but i do not know how to convert to one chamber. Start high and lower it weekly of after a few days. Stops case harding of outside. I did not cut in vent just openned door for a few min every day or two. The ciring ranges i needed were 55-75 deg F and Hum 65-85 %, depending on product all started at the high end and were then stepped down. If you did not att ditiatal controllers for temp and humidity, they are very noce and cheap, easy to assemble. any questions just ask.
glad to help. with casing like hog, start with high humid 75-85% for few days to week, use higher fan setting, step down hum one a week say 5% an lower fan speed., depending on sausage they usually call for demt to be reduced along with hum. They usually end at 60% hum 50-60 deg, little or now fan . That is the holding area for long cure sausages. and also solid meats like pork loins for loma and eye of rounds for bresola .two good books if you want to get into it. The Art of Making Fermented Sausages by Marianski and Charcuterie by Ruhlan and Polcyn. Controlerrs I bought on line ebay for temp and hum, they have 110 and 220, in US A i think best for 110
link to converting freezer to curing cabinate
I'm just starting my conversion from fridge to chamber. I've got the humidifier and temperature regulator, but was not aware that I had to have a fan inside. Is this a firm requirement? So far I've been able to escape putting holes in the chamber so that it will still function like a fridge in an emergency. Please advise. Thanks.