I put my humidifier on the floor and blow up to the sausage. I can get to 68-70% R/H until the furnace kicks on then i have to pump the humi to high.NEPAS,
How do you get 60-70% Humidity?
In a small closed room?----Basement?
I run a pretty decent humidifier in my kitchen 24/7 (on low) all Winter, and I average about 37%.
I think if I got it up to even 50%, the water would be running down my windows.
Thanks,
Bear
NEPAS,
How do you get 60-70% Humidity?
In a small closed room?----Basement?
I run a pretty decent humidifier in my kitchen 24/7 (on low) all Winter, and I average about 37%.
I think if I got it up to even 50%, the water would be running down my windows.
Thanks,
Bear
I have a hard time just MAKING sausage and you two are talking why they should be flat. Too funny. I would like to see more about that fancy shmancy water stuffer posted...
Looks very good anyway, well done.
OK---Now I got it---You're putting the humidifier real close to the meat.I put my humidifier on the floor and blow up to the sausage. I can get to 68-70% R/H until the furnace kicks on then i have to pump the humi to high.
Would love to see a cross section 'money shot' when you try one out. They look fantastic!
Hey Nepas, is there a room in your house that doesn't have sausage hanging in it?