Hi,
I just set up my wine cooler as a drying chamber. Unfortunately, it is located in a hot environment of about 30 degrees Celsius. The instructions for this thermoelectric cooler say that the optimal ambient temperature should be 20-26 degrees C. The cooler shows 16 degrees C (even when set to the lowest possible 12 C), which may be fine but when I start the humidifier/dehumidifier the temperature rises to 21 even 23 degrees C. Probably in the winter the ambient heat will be less (about 10-25 degrees) and the internal temperature will drop accordingly.
My questions are:
1. Does humidity affect (rises) the temperature as I suppose?
2. The temperatures I mentioned will allow for a salami to cure and dry properly? This would be my first salami...
Hope to get an answer from you, guys
Thanks
I just set up my wine cooler as a drying chamber. Unfortunately, it is located in a hot environment of about 30 degrees Celsius. The instructions for this thermoelectric cooler say that the optimal ambient temperature should be 20-26 degrees C. The cooler shows 16 degrees C (even when set to the lowest possible 12 C), which may be fine but when I start the humidifier/dehumidifier the temperature rises to 21 even 23 degrees C. Probably in the winter the ambient heat will be less (about 10-25 degrees) and the internal temperature will drop accordingly.
My questions are:
1. Does humidity affect (rises) the temperature as I suppose?
2. The temperatures I mentioned will allow for a salami to cure and dry properly? This would be my first salami...
Hope to get an answer from you, guys
Thanks