They are 5/8” poplar wood dowels. They fit the grooves perfectly. I just rounded them off w some 60 grit (prob unnecessary).Set up looks good...what model refrigerator is that? I like that you can use dowels. Are those wood or PVC? Can't tell from the pic....
Good info, thanks. I also think this extra size will give me that flexibility as well. I can simply add a shelf back to the top and put the dehumidifier there. I’m testing it now.You'll have to see how it works out, but I had to move my dehumidifier to the top rack with the sensor laying on the top rack.... airflow was the main issue.
I just try not to hang salamis right in front of it... try to angle the vapor nozzle away if you can, if not, give the nozzle about 6" clearance from the salamis.Good info, thanks. I also think this extra size will give me that flexibility as well. I can simply add a shelf back to the top and put the dehumidifier there. I’m testing it now.
Not to derail but how do you avoid the humidifier getting moisture directly on the meat? Or is that unavoidable?
So the one you have is not frost free?They are 5/8” poplar wood dowels. They fit the grooves perfectly. I just rounded them off w some 60 grit (prob unnecessary).
It’s a Danby 11cf mini fridge. I toiled with what model to buy, I wanted frost free but for the CF of this “ mini” fridge I had to give it a shot.
Frost free refrigerators and freezers will eliminate moisture on the cooling cycle. Humidity condenses on the Evap. coil and drips down into the floor drain. Non frost free has coils in the walls or racks with no airflow over them. Moisture will condense on the coils (racks) or on the walls during the cooling cycle. It is harder to control humidity in a non frost free unit when using it as a drying chamber.Correct. Is that a huge issue?
I will try to help if you run into problems, but my unit is frost free and yours will behave differently.... You will likely need auxiliary air flow, the dehumidifier may not be enough....at least in the beginning when the most moisture is pulled out of the meat.We shall see I guess. It’s been very stable so far, but I also don’t have any meat in it. If I have to switch units I don’t mind. I’ve come this far.
I will check it out if I can find it.Hey Dan- I have been watching a lot of American Italian youtubes of people making salamis using old school methods. That is one great thing about youtube.....