Master of the Pit
- Joined Dec 28, 2013
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.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.