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thanks so much bad mess up on my part!!!!!

Canadian Bacon, also know as pea meal bacon..Pork loin Moetins quick and denter sugar corn meal  8 days 1 TBS cure 1Tsp sugar per lb of loin mix, rub on loin, wrap or bag and ref for 6-8 days. I rinse off, pat dry and leave in ref for 2 days to dry and firm up.  roll in corn meal...

the  relitive humidity will go up as themp drops.  As the temp stabilizes so will the humidity. I have a 20cu freezer for my chamber and had to go to a pc power supply 12 v fan, and control fan speed with a cheap volt regulator. Works great, I start it on high and one a week slow it down. 

done 0 hours and 150 deg, hams done Hams have dry cured and then salt equil for 14 days Have in UDS now with apple and cheery. 220 deg until internal temo 150 will post pics of smoked hams the 4 just fit in the 35 gal drum smoker Bacon has been cold smoked for 12 hours, used pellets...

looks great, i would suggest you put a variable power to fan. Over  curing you should reduce air flow a little every few days. If not sausage drys too fast and can case harden. At least that has been my experience. Good look looks great, lots of great sausages and lomo to cure. BigRub

temp sounds low to start, good to finish, I start humd at 80-85 and step down a week at a time to 60%. can add a bucket of water to shed for dry days or wet towles, light bulb or small heater to kick up temp. I think the ceramick heat lamps for re-ptial  works?

looking good, good thing you did not use a small mini refrid.  what temp do you try for  and what is your humdity source

looks great, nice job A pork loin is also great this way, paprika in place of juniper Barrie's, a Little smoky, called Loma

will work fine

need fan to move air, do not need to have holes or vent to outside, just open door for a few minutes every day or so to get out stale air. 

yes probably better can also use sheep or beef for large items

link to converting freezer to curing cabinate http://benstarr.com/blog/how-to-convert-a-refrigerator-for-curing-meat-or-aging-cheese/

glad to help. with casing like hog, start with high humid 75-85% for few days to week, use higher fan setting, step down hum one a week say 5% an lower fan speed., depending on sausage they usually call for demt to be reduced along with hum. They usually end at 60% hum 50-60 deg, little or now...

air flow is inportant, actualy you start with more air flow and reduce as product cures. I put a volt controller on my 12 volt pc fan, cheap $10 charger with many volt tips. I wll look for art I saw on actual flow rates, nice to know but i do not know how to convert to one chamber. Start high...

I openned door  once every two days or so. That way I still have freezer. I just ran cords throught doot gasket , worked great

I spend my summers in Canada so kind of grew up on it. They call it PeaMeal from the corm meal they roll it in. Can also make a cottage roll from the Mortains cure. Made with a shoulder or butt. Then boil with cabbage. Quit good for an English meal.

VERY NICE, HAVE MADE FOR YEARS, DO NOT UNDERSTAND WHY THE CANADIAN'S KEEP PAYING BIG BUCKS FOR IT IN CANADA? LOVE IT!

sounds great, mine dried fast also , keep hum up so no case hardening, I thin i had too much fan, need smaller one or variable one

if you deside to make I can give you more detail

used no 2  on loins  and tenderloins, no 1 on the sausage as I smoked for 2 hours, yes hug casing mid size