Norcini Nirvana Drying chamber upgrades 2026

[indaswamp]

Looking at summer upgrades....

I had no idea they made a CO2 controller.
https://www.amazon.com/AC-Infinity-...cd-aeae-93d8531c5526&pd_rd_i=B0BWZYVRYL&psc=1

I have been wanting to put a purge system on the 1.7cu.ft. small refrigerator that I converted into a cold dehumidifier. I want to add a CO2 purge system to this small fridge so the dehumidify cycle can dehumidify the humid southern air. Direct purge here in the hot/humid south will spike RH% badly if done so in my chamber. But if I dump it into the dehumidifier, it can suck the water out on the cool down for the dehumid cycle. Won't need to purge but maybe 20% of the 1.7cu.ft. of air to purge CO2 and introduce oxygen for good mold growth. This is doable....could run 3/8" solenoid valves. Run for about a minute or so....

Also, going to install the 2nd small fridge inline with the first one for double the dehumid capacity. So instead of 350-400g. water per 24 hours, that will double.

Bunch of punch list small stuff too...when the chamber is empty, or all the salami is finished and Culatello 2025 goes in the ferment can for summer phase, I will have a window sometime in July for upgrades.

 

[civilsmoker]

This is next level!!!!!!

 

[indaswamp]

So the penicellium nalgiovense mold is the white noble mold on salami. It is a warring mold and helps protect the salami from bad molds, Listeria, and Staph. Aureus on the surface of the salami. It also imparts flavor creation in the salami by secreting enzymes into the meat and fat, creating flavor compounds. But-it is an aerobic mold, so will consume oxygen in the chamber and drive up CO2. The processes happening inside the meat also create some CO2, this is why you need to open the door daily for air exchange. But this is not sufficient enough at the start of the drying process when the salami are young, and the mold is expanding rapidly growing on the surface to populate it. So I am looking into what it will take to build this CO2 removal system on my chamber....just like the high end salumi dry chambers.

first week of drying, purge will cycle 10-12 times per day, 2 week, that will drop to 8-10, by the 4th week it will be every 6 hours or so.

 

[civilsmoker]

That's called food science right there! you should vent the CO2 into a herb greenhouse.... ie your home-grown CO2 generator!