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Hi i was going to fit it to the side of the cooler.

Hi everyone I’m converting a wine cooler to a curing chamber and wanted to know exactly where is the best place to install the humidity sensor please. Top,middle or bottom please?

Thanks very much for your useful information for example I have books which for example for a duck breast they tell you to cure them for 7 days and then air dry them. But not all duck breast are the same weight and size. I want to learn what methods on how to calculate the curing time before air...

I’m finding different publication dates. Do you have any link to the new version please?

Hi all I’m new to the whole dry curing and air drying thing. I’m building my own curing chamber right now to begin air drying my salamis. I need a bit of help on how to calculate the time for dry curing meat cuts like guanciale,coppa,bresaola.... How long do you leave them in the dry cure mix...