Right, that's the idea. I just have to find one that will do that.
I would try a timer... 5 minutes every hour or something...
I have the same exact humidity temp guage
Ok, the hog leg came out of the salt last night. It was very stiff and solid, which I believe is how it is supposed to be.
Got a rinse in the sink, and then another rinse with red wine.
In my haste, I forgot to weigh it again to see how much it had lost. But I think the total 40% weight loss is based on the green weight anyway, so not a huge deal.
After it was thoroughly dry, I applied the mixture of lard, black pepper, and garlic powder to the exposed areas. Something I discovered about lard, is it gets everywhere! Especially with a heavy, unwieldy pork leg.
Hanging in the converted wine fridge. It took nearly all the room available.
Below it is a dish filled with super salinated water, and my low-flow fan on the left. It is situated so that the air flows down, rather than straight on the meat. I did manage to find a timer outlet for it on Amazon, and easily set it up to run for 5 minutes every hour.
Temp and humidity is just about perfect. So, other than filling the bowl every so often, I think it's good to go for a while.
Yeah, it works pretty well. I think I got it from Amazon.
I have the same exact humidity temp guage
Super thats good... send me a link on the timer if ya don't mind.
Yeah, it works pretty well. I think I got it from Amazon.
I've been monitoring the fan timer, and it seems to be doing exactly what it's supposed to, 5 minutes on, 55 minutes off. So.
Neely, evening... does that on-off time, for the fan, seem to be doing a good job and not case hardening the meat ?? I just bought a timer on Amazon "special lightening deals"....Yeah, it works pretty well. I think I got it from Amazon.
I have the same exact humidity temp guage
I've been monitoring the fan timer, and it seems to be doing exactly what it's supposed to, 5 minutes on, 55 minutes off. So.
Dave, I think it's a little too early to see if there is any case hardening, but remember it is a low-volume fan. Five minutes every hour should be just enough to keep the air circulating for a year or more.
Neely, evening... does that on-off time, for the fan, seem to be doing a good job and not case hardening the meat ?? I just bought a timer on Amazon "special lightening deals"....
it was $16.... I could NOT pass it up...