Anyone have any tips for a curing chamber that's NOT built out of an old refrigerator?
I have some 3inch foam board, a heat lamp, window unit ac, and a cool mist humidifier. I'm thinking with my average temps being below 40 for January and February I could make an insulated box with my components plugged into the proper regulators for humidity and heat. As long as the box is small enough, a heat lamp should bring those temps up enough to keep the sausage from freezing when night temps drop below freezing. I have no need to make sausage in the summer or warmer outside temps and I don't want to buy an extra fridge. Thanks for any tips or advice!
I have some 3inch foam board, a heat lamp, window unit ac, and a cool mist humidifier. I'm thinking with my average temps being below 40 for January and February I could make an insulated box with my components plugged into the proper regulators for humidity and heat. As long as the box is small enough, a heat lamp should bring those temps up enough to keep the sausage from freezing when night temps drop below freezing. I have no need to make sausage in the summer or warmer outside temps and I don't want to buy an extra fridge. Thanks for any tips or advice!