I am from North east Ohio, the Cleveland area. I am just starting to experiment with drying sausage. I am using prague #2, buttermilk culture, dextrose.I am using a small college dorm refrigerator, I can get my temperature to 52 degrees but my humidity is only at 50%. I tried a pan of salt water with no changed results. How can I raise my humidity level without putting a humidifier in the frig? OR, Once I put the meat in the frig will the humidity level increase to 70% due to the water in the meat?
Any advice would be appreciated ! Jomama, the newbie