SAUSAGE CURING CABINET BUILD - JC in GB PART ONE

[bill ace 350]

Really don't need the purge fan from reading some of the information on Marianski's forum over at meatsandsausages. You want the humidity 95%+ at the start of fermentation to keep the meat from losing water so the fermentation bacteria have free water they can use to grow and create acid. I have been ferementing without a purge fan for almost a year now.

I wish I'd known that before i built my fermentation chamber. I added a small fan that kicked on when humidity exceeded max settings. No big deal i guess, can always remove the fan and seal the opening.

 

[indaswamp]

Is your fan AC or DC.....

It is AC Dave... 120V, 60Hz, and about 0.15amps...

 

[daveomak]

I use DC blowers.. maybe 3 cfm... they are small.... really small...

 

[JC in GB]

Which controller did you use? got a link? I am thinking of installing one on the fan in my chamber to slow down the air flow.

Would this work?
AC Infinity, Fan Speed Controller for 100 to 125V AC Axial Muffin Cooling Fans, Single Connector, for DIY Cooling Ventilation Exhaust Projects

That would work for an AC fan.

 

[JC in GB]

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This is the one I am using.

 

[indaswamp]

Are fibrous casings more resistant to hardening than natural casings?

Natural casings are more resistant to case hardening than fibrous casings. Though some more than others. Beef bung hog middle and hog bladder and fairly thick, hog stomach lining is even thicker. Regular hog casings are fairly thin.