Well, I think my drying chamber is incubating....pun intended. I got a tip that there was a wine cooler at the transfer station in town so I went down there and picked it up, brought it home and am checking it out. I'm going to say it's around 4 cu.ft. So far, it's maintaining 50deg. and 75%rh at setting 3 1/2. If it stay's like that, I'll bleach it out really good and start getting it ready. I ordered a set of two computer fans wired together with a speed controller, so I have to figure out where to cut a couple of holes and install them, probably one on top blowing out and one on the bottom blowing in. Sunpentown su3600 is a hydrostatically controlled digital humidifier that's on the list of parts needed. I have a small 200 watt heater plate that I can put in for the beginning incubation stage, I'll have to hook that up to a thermostat of some sort. If I can figure out how to post pics I'll show the progress. I'm open to advice and experience as this is my first chamber. I've been making "fresh" and "cured" sausage for a few years now and have been reading the books on "fermented" dry cured sausage and think I'm ready to have a go at it. To me......making dry cured sausage is a scientific art and I have a passion to try to master it. Hell,"I ain't dead yet"!!!
Like I said, if you guy's have advice, tried and trued experience.....I'm all ears!
Like I said, if you guy's have advice, tried and trued experience.....I'm all ears!
