Curing Chamber Humidity

[Flint76]

Hey all, I ahve delved into the world of curing meat! I have read Salumi from cover to cover 5 times , what a great book! I am using a mini fridge to start with. I ahve a full set of digital controllers from inkbird and added an exhaust fan. for humidity I am using a water pan. evrything is working greAT! however i know in the book 70% is the reccomended hunmidtiy. I am able to keep it at no more than 75% but am having a hard time getting it to 70% . I ahve also read on another website that up to 77% is ok. If I ahve to I could crack the door open. I am not really worried about mold growth as I have pottassium soprbate already applied. I am just making a few pieces of lonzino/lomo so its whole muscles nothing ground ATM.I am just looking for your thoughts on t he matter. Am I ok at my current humidity?

 

[daveomak]

Evan, a member here, makes this stuff for a living.... here is one of his threads... He notes he never lets the humidity get below 80%...

https://www.smokingmeatforums.com/t...etta-steccata-and-pancetta-arrotolata.187288/

 

[Flint76]

Evan, a member here, makes this stuff for a living.... here is one of his threads... He notes he never lets the humidity get below 80%...

https://www.smokingmeatforums.com/t...etta-steccata-and-pancetta-arrotolata.187288/

Thanks! ive been checking him out , very useful information .

 

[daveomak]

He's branching out... One busy dude...

At the Las Vegas convention center...

 

[Flint76]

Evan, a member here, makes this stuff for a living.... here is one of his threads... He notes he never lets the humidity get below 80%...

https://www.smokingmeatforums.com/t...etta-steccata-and-pancetta-arrotolata.187288/

Thanks your the best , I tossed my first batch as it became case hardened. I restarted, bought a humidifier and am following his advice. everything is looking greta!

 

[daveomak]

I've been reading about smoking natural casing sausage... Case hardening happens with them also... The casing can get leather like.. Humidity is supposed to be up around 90% after initial drying to keep the casing supple and have a good snap when eating... I have NOT figured out how to do that... Maybe the STPP will keep the meat moist enough to eliminate that problem... I do know my snack sticks in collage casings come out very good and I use STPP in sticks... haven't tried it in my hot, spicy Italian sausages yet...