Now that the sausage bug has bit I really want to go to the next level and work on cured sausages. I have looked at all the components needed and I plan on collecting everything over the next couple of months so I can build a curing chamber.
I have a few questions for you all.
1. What do you curing gurus think about this humidity controller. It is quite a bit less expensive than the ones I have seen everyone use
2. Has anyone put a system externally and piped it in? My thinking is that is the unit is outside of the chamber it will allow more room in the chamber, and it seems to me to be a bit more sanitary. Also during higher times of humidity I would think that having the mass of water outside would help.
3. I have read that if planning to have the chamber in the garage it is best to not have a fresh air inlet. This is due to the quality of air in the garage. What are the thoughts on this?