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Sausage curing cabinet - Construction project

JC in GB

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I picked up a non-working upright freezer over the weekend. Cost was $0 and the cabinet is in great shape.

I am going to remove the guts. I wasn't going to until I realized that the cooling coils were used as shelves inside the freezer.

Once the compressor and coils are gone, I am going to drill some holes in the top for power, control modules, and cooling module.

I am going to run the cooling for the unit with a thermoelectric cooler and a heat exchanger inside the cabinet. Control will be with a Black Cat PID controller.

I am going to run a small ultra-sonic vaporizer in the bottom of the unit for humidity regulation controlled by a humidity controller.

I do have some questions though that I am finding varying answers.

1) Humidity range for curing chamber. (60% - 90%)???

2) Temperature range for fermentation and curing. ( 40F - 100F) (4C - 38C)??

Thanks for any assistance....

JC :emoji_cat:
 

Brokenhandle

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will be watching...want to see the responses you get in case I ever get around to building one.

Ryan
 

SFLsmkr1

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Get a Crane teardrop cool mist ultrasonic. Use distilled water
Thermoelectric like in a wine fridge?
Heat exchanger? A 100w ceramic element they use for reptiles works well, even 2 of em.

Dont forget pH test strips or a pH meter. Strips you want both 3.9-5.7 and 4.9-6.9
 

JC in GB

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Get a Crane teardrop cool mist ultrasonic. Use distilled water
Thermoelectric like in a wine fridge?
Heat exchanger? A 100w ceramic element they use for reptiles works well, even 2 of em.

Dont forget pH test strips or a pH meter. Strips you want both 3.9-5.7 and 4.9-6.9
Is there a special type of pH strip that is used for testing sausage?

I am going to have a thermoelectric module cool water and circulate it to a radiator inside the cabinet.

I will look into that 100 W element for heating.

Thanks,

JC :emoji_cat:
 

SFLsmkr1

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PHYDRION PH STRIPS (3.9-5.7 RANGE)
PHYDRION PH STRIPS (4.9-6.9 RANGE)
 

JC in GB

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UPDATE:

I have removed the guts from the freezer cabinet and now I have a clean, open cabinet to work with.

I have ordered the HVAC/humidity hardware for the cabinet.

Next step is start drilling holes in the cabinet for the control systems.

I will start taking photos at that point. Right now, an empty white freezer isn't hard to envision. :emoji_laughing:

I am going to start out with a 120W cooling module and a 250 W PTC heater module.

Precision humidistat with an ultrasonic humidifier. ( I am going to modify the humidistat to run an SSR instead of a relay.)

One or more circulation fans in the cabinet bottom.

This is the boring part of the project, getting all the supplies together.

Next post will have photos.

JC :emoji_cat:
 

indaswamp

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Just watch the speed and cycling times on the fans. Too much air flow-even with all other parameters at optimum- can dry the salamis too fast....
 

JC in GB

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Just watch the speed and cycling times on the fans. Too much air flow-even with all other parameters at optimum- can dry the salamis too fast....
Thanks. I was wondering about that. I may put the fans on a cycle timer.

On 5 minutes off 30 is where I am thinking.

JC :emoji_cat:
 

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