I've gotten really interested in dry/slow curing (I have some Pancetta & Capicola in UMAi bags right now, 2 weeks in and yes, they are in a modern full size frost free fridge).
My problem is that I don't trust humidity readings. Is there a good humidity monitor?
I got a couple and they are way different...
The one on the wall is actually unbelievable.
I understand that if I want to do true dry curing, humidity is important, especially with Bactoferm cultures.
Please don't tell me I need a $200 piece of equipment...
Dan
My problem is that I don't trust humidity readings. Is there a good humidity monitor?
I got a couple and they are way different...
I understand that if I want to do true dry curing, humidity is important, especially with Bactoferm cultures.
Please don't tell me I need a $200 piece of equipment...
Dan
