Air Flow Question (Photo included)

[KevinsMeats]

I have a fan running 24/7 in my chamber. I am curing for the first time in my chamber some salami. My first question is will the fan running 24/7 cause case hardening if so how often should I switch the fan off 12 hours? 8 hours? every other day? if so I will buy a timer switch. my chamber runs about 52-56 F and Humidity is about 70-80 percent.

 

[daveomak]

That's a huge fan.... If case hardening occurs, the interior of the meat will not dry.... It will spoil....
I like your humidity gauge....

Something to read.....

Calculating fan air speed for your curing chamber....

Air Speed Air speed is a factor that helps remove moisture and stale air, and of course it influences drying. Sausages will dry faster at higher temperatures, but in order to prevent the growth of bacteria, drying must be performed at lower levels, generally between 59-53º F, 15-12º C. The speed...

www.smokingmeatforums.com

...

 

[KevinsMeats]

That's a huge fan.... If case hardening occurs, the interior of the meat will not dry.... It will spoil....
I like your humidity gauge....

Something to read.....

Calculating fan air speed for your curing chamber....

Air Speed Air speed is a factor that helps remove moisture and stale air, and of course it influences drying. Sausages will dry faster at higher temperatures, but in order to prevent the growth of bacteria, drying must be performed at lower levels, generally between 59-53º F, 15-12º C. The speed...

www.smokingmeatforums.com

...

So with a fan say about 2-3 inch big should the fan run 24/7 then or should i put it on a timer? I will definitely be buy a new smaller fan with your advice

 

[daveomak]

That's hard to know... An air speed of about 2 MPH is what the experts say is about right... Or about 3' per second.. :That ain't much...