- Dec 14, 2020
- 2
- 0
Greetings fellow forum members. I am beginning my journey curing and dry aging meats and cheeses. In preparation I have secured a wine refrigerator as my curing chamber. I like the idea of the glass door and no freezer unit like many of the mini fridge style units.
The lowest temp the factory thermostat will register is 52(F) so disabled the thermostat as I will be managing via my Inkbird TC. In my test runs with the Inkbird the lowest temp I have been able to achieve is 48(F). In my various readings for aging, curing and charcuterie there may be a need to get closer to 40(F) for some applications.
Not sure if there is a modification I need to make to the fridge unit to get to the lower temp range or will 48(F) work for the vast majority of curing and aging that I will likely encounter? This unit has the dual Pelletier heat sink setup.
Can I proceed with this fridge for my rookie and novice runs over the next few months or would I be better served finding a new candidate that can get to the lower range as my curing chamber? Thank you in advance.
The lowest temp the factory thermostat will register is 52(F) so disabled the thermostat as I will be managing via my Inkbird TC. In my test runs with the Inkbird the lowest temp I have been able to achieve is 48(F). In my various readings for aging, curing and charcuterie there may be a need to get closer to 40(F) for some applications.
Not sure if there is a modification I need to make to the fridge unit to get to the lower temp range or will 48(F) work for the vast majority of curing and aging that I will likely encounter? This unit has the dual Pelletier heat sink setup.
Can I proceed with this fridge for my rookie and novice runs over the next few months or would I be better served finding a new candidate that can get to the lower range as my curing chamber? Thank you in advance.