Curing Chamber Build Questions

[Gags]

Hello all,

So after buying most of the equipment a few years ago and not doing anything with them, I have finally been inspired to get my chamber up in running. I have a few questions I'm hoping you veterans can help me with.

I'll be using my refrigerator for the fermentation and curing process. Later maybe I'll make a standalone fermentation chamber.

So I have a refrigerator, little ceramic heater, ultrasonic humidifier and a temperature and humidity controller.

My questions are:

1 - Do I need a fan? Some people seem to have them wired to come on with the humidifier. I also see people cutting holes in their refrigerators and putting in computer fans, I'm not crazy about the idea.
2 - Is a Dehumidifier really necessary, The two books I have on chacuteire don't mention one. My controller only has one plug for humidity, If I put in a dehumidifier also, I'll have to by another controller, can I get away without one to start?

Right not my unit is in the garage, I hope to move it to the basement where the temperature will be more stable, but my wife wants to see me actually get some results before we bring it down stairs haha.

Thanks

 

[Gags]

I guess I'm confused on what's the difference.

 

[Gags]

I primarily want to make fermented dry cure salami

 

[Gags]

Well I guess what you call a curing chamber I'd call a fermenting chamber. So if that's the case I'd like to make my refrigerator a curing and curing/aging chamber.

Are you wanting to build a curing chamber? If so temperature is all you need to worry about.

Do I not require a high humidity along witha higher temperature during the initial curing/fermentation stage?

 

[dernektambura]

lets simplify a bit whole thing.. You can get away without dehumidifier... you will most of the time fight high humiditi and by turning on/of small heater you can regulate humiditi wothout dehumidifier... your temp should be between 7 and 14 deg. C, depending on what you dehydrate...

 

[Gags]

Thanks so much for the replies.

In your guys experience, without a dehumidifier is it a pain constantly fighting high humidity? Am I better off just to bite the bullet an buy the inkbird temprature controller, and inkbird humity controller with a dehumidifier? I'd like to set up a system that can be set and regulate it's self ( I understand there is always adjustments to be made but the possibility of less regulation, the better to me)

Oh and about the fan, is it necessary. Holly2015, I see your build doesn;t include one, or does the refrigerator have one built in?

 

[dernektambura]

This is a 1000 foot general overview. There can be lots of nuisances depending on what you are making:

Curing is the amount of time the nitrate/nitrites take to penetrate the meats. Ground meats do not take long to cure generally a couple of days. For the 1st phase "curing" you need to keep the meats at 37*F +/- a couple degrees and covered to keep from drying out until the "cure" has penetrated the meats.

After the meat is cured then you move to fermentation phase 2. the cured ground meats are stuffed into casings and other chemicals/good bacterial added if desired to aid in the fermentation. Then the meats are hanged at much higher temperatures like 80/85*F and 80 or 90% humidity for a few day until the PH drops. This stage can also be used to establish mold on the exterior of the casing.

Then move onto the 3rd phase aging and drying. This is done around 57*F and 60 to 80% RH until the meat loses 30 to 50% of it weight depending on the texture and firmness you desire.

So the reality is you need 3 chambers or one chamber that can be adjusted to accommodate the phase the meat is in:

1. Curing chamber - A home fridge works nicely as this is where they typically r should be run temperature wise.

2. Fermentation chamber - Temp and humidity run much higher than home fridge (meat is in the danger zone that is why we cure it 1st to protect it from growing harmful bacteria like botulism) also to all PH to drop to help ward off nasty bacterial and add flavor.

3. Aging/drying chamber - Temp and humidity run lower than the fermentation chamber but higher then the home fridge. In this stage we are slowly drying the meats to develop flavor and texture. Just like in the fermentation phase the meats are in the danger zone and the cure is still protecting the meats from botulism until they dry enough (30 to 50%) to a point where botulism and other nasties cannot thrive.

This should be sticky at top of this curing section.... explained in very easy to understand terms and right to the point....