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SAUSAGE CURING CABINET BUILD - JC in GB PART ONE

bill ace 350

Master of the Pit
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Joined Dec 28, 2013
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.
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
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Joined Nov 12, 2010
I use DC blowers.. maybe 3 cfm... they are small.... really small...
 

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