Curing chambers and Related Equipment

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curing chamber by StefanS - Side by Side

Last postbyStefanS « Sun Apr 23, 2017 17:53
Replies: 9
byStefanS »Tue Apr 18, 2017 02:05
First post

More than 1 year ago I have got a old free refrigerator. Small fix and it was working again - At that time decision had been made also - curing chamber. Preparing, searching for ideas of electronics, ideas -how to do it and transfer it for my needs. Finally it is.

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But what type of meats are you drying?
To answer that question - I will start new topic in Dry cured meats - reason - a few different meats

9 Replies

21874 Views

Last post byStefanS
Sun Apr 23, 2017 17:53
My new coppa cabana

Last postbyStefanS « Tue Jun 13, 2017 01:02
Replies: 29
byredzed »Tue Jun 07, 2016 07:17
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For the past 4 years I used an older all fridge as my curing chamber. I picked it up really cheap and it has, for the most part, served me well. It already was showing signs of rust, especially on the bottom of the chamber when I got it, and now it's really looking ugly. All the interior walls are...

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I am having more issues with high humidity with this unit which I did not have with my old curing chamber. A dehumidifier might be necessary.
I think that it will be necessary - I have had similar issue and small dehumidifier resolve that problem. Just emptied my today and after 3 weeks there were...
29 Replies

49029 Views

Last post byStefanS
Tue Jun 13, 2017 01:02
Jasons Curing Chamber Build

Last postbyharleykids « Mon Jan 25, 2016 03:41
Replies: 9
byharleykids »Thu Jan 14, 2016 23:39
First post

I wanted to share a verbal description of my curing chamber. This was my first build, although I did a bunch of research online before designing it. At this point in time there is nothing that I would change, and I have been using it 24/7 for the past 2 months.

It holds temp and RH% very well, and...

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Here are some screenshots from inside my chamber. These are from the $69 Dlink live feed video camera. Sorry about the blurry photos but Photobucket seems to compress the pics.

These pics are from 0-5 seconds after the humidifier comes on, which happens approx. every 35 mins or so. The camera is...

9 Replies

26463 Views

Last post byharleykids
Mon Jan 25, 2016 03:41

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Curing Chamber questions

Last postbyButterbean « Sat Jan 02, 2016 19:57
Replies: 3
byLOUSANTELLO »Fri Jan 01, 2016 18:19
First post

Ok, I'm ready to move forward and I have some questions. #1 Has anybody used Umai bags for soppressata within a curing chamber or should I just use regular casings? #2 Best temperature and humidity for fermentation process? #3 Best temperature and humidity for curing process? #4 Best solution for...

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While you are reading the book it might want to be more observant of your ambient temperature and humidity around your home. Chicago is known for its high humidity and I checked yesterday and you were only 5% lower than Rome Italy. You might be surprised at what you can do without a curing chamber....

3 Replies

9755 Views

Last post byButterbean
Sat Jan 02, 2016 19:57
Curing Room Equipment

Last postbyredzed « Wed Nov 25, 2015 22:50
Replies: 2
bygeorgelogue »Tue Nov 24, 2015 17:46
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We recently remodeled a 1700's barn and there is a pit underneath the first floor. It has stone walls and a poured concrete floor. It's about 8ft x 12ft. i've had some sausages hanging in there to check what the environment is like. I'm guessing it isn't conducive to meat curing because i'm having...

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Hi George, nice to have you aboard! Looks like both your humidity and temp are a bit off. During the early stages of curing you need to have the humidity at around 80% and it's not a good idea to have it lower than 70%. You can solve that by doing what Butterbean suggested or using a humidifier....

2 Replies

6467 Views

Last post byredzed
Wed Nov 25, 2015 22:50
Curing fridge question

Last postbyredzed « Mon Oct 19, 2015 17:12
Replies: 2
byrobduca »Mon Oct 19, 2015 06:04
First post

Hey guys,
So I am going to make a curing fridge for fermented sausages, etc and was wondering if it needed to be a frost free fridge? I have scored this fidge for free and was hoping to use this, but not sure if it is suitable or not.

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I would have preferred a frost free fridge since cold dry air is forced into the chamber when the compressor kicks in. This also introduces new air into the chamber and helps to move it around. With a fridge like yours there will be a lot more humidity in the chamber and you will need to install a...

2 Replies

5906 Views

Last post byredzed
Mon Oct 19, 2015 17:12
Curing Chamber

Last postbyNorthFork « Thu Jan 29, 2015 22:47
Replies: 2
byNorthFork »Thu Jan 29, 2015 13:45
First post

Not sure if anyone is interested in this but thought I should pass it along. If you are on the West Coast within a reasonable distance of Tumwater, WA this might be a real steal-it is a lab. incubator at a surplus auction in Tumwater. Here is a link to the actual item-- . I would pick this up...

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I hope someone picks up on this unit-looks like a good start to a nice curing chamber.

I am kind of fond of Tumwater-- met my wife there dang near 50 years ago while working for Weyerhauser, nice place to be from if you don't like the rain!! Shoot!! We even drank Oly in those days----

2 Replies

5076 Views

Last post byNorthFork
Thu Jan 29, 2015 22:47
Dry/Wet bulb humidity meters ?

Last postbyped « Wed Jun 25, 2014 06:23
Replies: 1
byresistbody »Mon Jun 23, 2014 22:07
First post

Hi all,
Is there some not so expensive (up to $200) humidity/temp controllers.
I think it is most accurate way to regulate the humidity.
I'm looking for good controlers, because im going to buld a walk-in drying room (hope next year).
I'm satisfied by my current DHC-100+ but looking for upgrade :)

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HTH:

1 Replies

4467 Views

Last post byped
Wed Jun 25, 2014 06:23
Curing Chamber

Last postbyChuckwagon « Fri Apr 18, 2014 03:54
Replies: 33
bytazplas »Mon Jan 07, 2013 10:05
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My first post here but i reckon a few people may be interested.

Here are the pictures of the fridge I have converted. It's an old style wine fridge that has a cooling plate in the back.

The controls on it were shot but every thing else worked so here's what I did:

1. Ebay - brought a
a....

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Snagster! They're gorgeous! :wink:
33 Replies

71543 Views

Last post byChuckwagon
Fri Apr 18, 2014 03:54
Inaccurate Humidity Meters

Last postbycrustyo44 « Thu Apr 17, 2014 06:11
Replies: 1
byGulyás »Thu Apr 17, 2014 05:44
First post

Just fuming.

I'm greatly disappointed in my humidity meters, I have 4 digital ones, and they show 35-40 % differences in the same place, same time.
Maybe I should have just one, and fantasize that it's O.K.
Just how many of you are thinking that yours is accurate?
I even made some calibration on...

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I have the same problem with scales 0-0.01 gram. I bought 2 initially, they showed different weights every time, In bought another good brand one, all 3 were showing different weights.
I had a Chemist friend of mine check the weights and his scales were different again.
Go figure.
Good Luck,
Jan.

1 Replies

4959 Views

Last post bycrustyo44
Thu Apr 17, 2014 06:11
My meat curing chamber build

Last postbyDiced « Fri Jan 17, 2014 04:05
Replies: 27
bydpeart »Thu Jul 25, 2013 20:46
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A few months ago I started on my journey to make a raspberry pi controller for my future meat curing chamber (a side by side fridge).

I've had it running for weeks now and it seems to be working fine in my test mode. Test mode is to sample humidity/temp, handle power failures, sensor failure, send...

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Thanks Ross, what sort of band would be acceptable for the temp and humidity? Would something like 10-15C be alright for temp? What about RH?

Cheers
Luke
27 Replies

42210 Views

Last post byDiced
Fri Jan 17, 2014 04:05
Humidity Chamber

Last postbyRick « Sun Dec 22, 2013 20:41
Replies: 2
byRick »Sun Dec 22, 2013 19:07
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I was wonder if you folks could give me a description of your humidity chamber? I'd be interested in the size, as well as the construction.

What are you using to provide humidity, as well as heat?

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Redzed, thanks for the reply. I did a search on chambers and have found a number of posts that seem to throw some light on the questions I have regarding size and construction.

2 Replies

4804 Views

Last post byRick
Sun Dec 22, 2013 20:41
new curing chamber build humidity to high need help!!!

Last postbyCabonaia « Wed Dec 18, 2013 19:44
Replies: 5
byking kabanos »Mon Dec 16, 2013 22:25
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i just made a curing/fermentation chamber i have a 7 cubic ft chest freezer that i converted into a chamber. the equipment i have is a johnson controller to control temp. a green air thc 1 humidity controller. crane 1 gallon ultrasonic humidifer. 2 calibrated acurite hygrometers. i just made some...

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I'm sure Redzed will have excellent advice.

Here are a few thoughts:

85 RH ain't so bad.

Putting the fan on the bulb is cooling the bulb, so you will probably get a better heating/dehumidifying effect from the bulb by facing the fan away from it.

Take the humidifier out of there for now....

5 Replies

8119 Views

Last post byCabonaia
Wed Dec 18, 2013 19:44
need help with building my curing/fermentation chamber

Last postbyalhunter63 « Tue Dec 10, 2013 15:13
Replies: 12
byking kabanos »Sun Dec 01, 2013 04:00
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i have a kegerator that is not in use anymore and want to turn it into a drying/fermentation chamber. its a 7 cu ft freezer with a johnson temp conroller. i want to save money and was looking at some humidifers at bed bath and beyond and have a question are the expensive humidifers are any good...

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Yeah Chris, that's what I did, I took them out after fermenting about 3 days, then washed them in a salt solution, sprayed them with the mold 600 & put them in the curring room. I just thought a little air movement might help. I don't think it would effect my temp. or humidity because the room is...

12 Replies

20229 Views

Last post byalhunter63
Tue Dec 10, 2013 15:13
Fridge Temperature Control

Last postbyCabonaia « Tue Nov 12, 2013 07:38
Replies: 2
byShuswap »Mon Nov 11, 2013 18:37
First post

I have a Kenmore fridge, manufactured by Woods (now defunct). Because I've started making sausage I have been paying attention to the actual fridge temperature. More often than not it is at 40 - 42F. I have installed a Johnson temperature controller but it is not working because I can't get the...

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Hey Shuswap,

Another idea, in case you can't get that fridge to run any colder, is to get an upright freezer and use your Johnson controller with that. You would need a frost-free type so you can move/remove shelves. I have found a couple of ones in great shape on Craigslist - one for $50, one for...

2 Replies

4249 Views

Last post byCabonaia
Tue Nov 12, 2013 07:38
Need a stand alone fermentation chamber. A DIY solution

Last postbymarkjass « Tue Sep 10, 2013 03:22

bymarkjass »Tue Sep 10, 2013 03:22

My fermentation chamber come drying chamber is working well. However if I want to ferment more sausages while I am drying sausages I am a bit stumped. When I was experimenting with my design I found that I could get the humidity well above 90% and the temperature up to about 25 degrees C using a...

0 Replies

5260 Views

Last post bymarkjass
Tue Sep 10, 2013 03:22
My Concept of a curing chamber - Where I am at now.

Last postbyChuckwagon « Sun Jul 07, 2013 02:29
Replies: 16
bymarkjass »Sun Jun 16, 2013 10:25
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Where I am at. Nothing is set in concrete yet. Background: the most advanced electrical thing I have done in my life is replace an electric light bulb. Unfortunately I do not have any mates who could help me assemble electrical components. I am stuck with either paying for someone to do this or...

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I'm jealous! Wow. :mrgreen: That is a nice set up. You'll have fermented sausage coming out of your ears in no time at all.

Best Wishes,
Chuckwagon
16 Replies

27745 Views

Last post byChuckwagon
Sun Jul 07, 2013 02:29
troubleshooting a curing fridge.

Last postbyworkingpoor « Fri May 24, 2013 19:12
Replies: 2
byworkingpoor »Fri May 24, 2013 17:37
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I was wondering if anyone knows anything about refrigerator repair. My curing fridge will not cool down. It is not the external temp control. I am getting power but the compressor will not kick on. Any thoughts?

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thank god for the internet. It turned out to be the defrost timer.

2 Replies

3945 Views

Last post byworkingpoor
Fri May 24, 2013 19:12
Wine fridge for a curing chamber

Last postbytazplas « Tue May 21, 2013 14:00
Replies: 3
bymarkjass »Tue May 07, 2013 10:16
First post

I want to start making dry cured sausages and meats. New Zealand is a small market (certain things are very expensive compared to the rest of the world) and yes I can buy things online cheaper than I can buy in NZ. However, if I buy witthin NZ it is easier to sort problems out.

Today I was...

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Mark

I posted in this section when i converted a wine fridge to a curing chamber.
I listed the controls etc and from where i got them.
All have worked well and continue to do so apart from the occasional hiccup from the humidifier which i have replaced with this model - although i only paid $60...

3 Replies

12819 Views

Last post bytazplas
Tue May 21, 2013 14:00
My curing chamber smells like ammonia

Last postbyredzed « Mon May 06, 2013 02:08
Replies: 15
byGoat Roast »Sun Mar 31, 2013 05:59
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My curing chamber with about 5 kilos of recently-hung sausage reeks of ammonia. Can anybody tell me what's going on?

I'm two weeks into my second batch of fermented sausage. The first batch (fennel salami) turned out pretty good despite several equipment malfunctions, and gave me some experience...

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Goat, the salami looks good, nice colour and no case hardening. Give it a bit more time to firm up. If you want to hurry the process up a bit, place a one piece into the fridge for a week. It will dry quickly.
15 Replies

41302 Views

Last post byredzed
Mon May 06, 2013 02:08
side-by-side fridge as a curing chamber?

Last postbyButterbean « Fri Apr 19, 2013 20:31
Replies: 1
bydpeart »Fri Apr 19, 2013 20:18
First post

Anyone tried to use a side-by-side fridge? I'm not sure if you can remove the center divider. I've a lead on a side-by-side, but don't want to get it if I can't use it.

dave

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I've used a two door dough retarder. You could rig it where you ferment on one side and cure on the other.

1 Replies

4352 Views

Last post byButterbean
Fri Apr 19, 2013 20:31
Mike's Dry Cure Chamber

Last postbyCrankyBuzzard « Wed Mar 27, 2013 00:37
Replies: 23
byWalleye1 »Sun Mar 10, 2013 03:31
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I finally got around to building my dry cure cabinet. I picked up this top mount compressor commercial freezer for free. It had a wiring problem so I played around with it until I figured out the problem. Once I had it running I could figure out how I was going to tie in the controls.

I worked...

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Yeah no problem, just yesterday I started looking into that. I cant see why it wouldnt work. Slow cooker and a PID is all you need.

Yep, that was the idea! :lol:

Devo, I'm building almost the box you have sitting there. Obtained the controller today.

Wow, I have a lot of builds going on!...
23 Replies

38747 Views

Last post byCrankyBuzzard
Wed Mar 27, 2013 00:37
Curing cabinet location

Last postbyDevo « Wed Mar 20, 2013 20:24
Replies: 4
bydpeart »Mon Mar 18, 2013 16:44
First post

I m in the process of building a curing chamber controller out of a raspberry PI using the DHT22 temp/humidity sensors. I have things running well enough now that I need to do some testing in a chamber instead of on my test bench. Kind of hard to increase humidity on the test bench :)

Can I put...

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I have mine in a spare bedroom that I don't use anymore. The little bit of smell if any from opening and closing the door is no worse than when your cooking your dinner. I say move the wife to the garage and keep the curing chamber inside. :mrgreen:

4 Replies

4962 Views

Last post byDevo
Wed Mar 20, 2013 20:24
Controller recomendations

Last postbyredzed « Mon Mar 18, 2013 21:54
Replies: 17
byoops1215 »Tue Jan 01, 2013 21:09
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Just picked up a refrigerator to build a curing cabinet. Anyone using a dual heating/cooling thermostat or humidifier/dehumidifier controller?

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I don't know the answer to that question and I'm not qualified in any way to speculate. An electrician would probably be able to tell you. You might have to purchae a separate controller for heating and use that one for cooling or venting.
17 Replies

18486 Views

Last post byredzed
Mon Mar 18, 2013 21:54
Circulation or extraction fan for curing chamber

Last postbyWalleye1 « Fri Mar 08, 2013 23:16
Replies: 29
bytobertuzzi »Sun Mar 03, 2013 17:37
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Hi
So Im looking at installing a fan in my modified fridge/curing chamber. Im torn between extraction or just circulation. It will be just an 80mm computer fan. For extraction I was liking the idea of having it on a timer so it only came on for 15 mins a day, fan located top of the fridge and vent...

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No problem Toby.

To solve the problem of the incorrect pictures I just went into PhotoBucket and deleted them. :mrgreen:

Mike
29 Replies

39253 Views

Last post byWalleye1
Fri Mar 08, 2013 23:16
curing/drying chamber build

Last postbyssorllih « Sat Dec 15, 2012 16:17
Replies: 5
bycrustyo44 »Sat Dec 15, 2012 06:50
First post

Hi Members,
Due to not being able to buy a decent size drinks display fridge in good condition to use for a curing chamber, I have decided to build one from scratch.
I was given a heap of 4 coolroom panels all in good condition so the choice was simplified what to buy or make myself.
The size will...

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Huck that is a very good information find. Thanks.

5 Replies

13105 Views

Last post byssorllih
Sat Dec 15, 2012 16:17
curing chamber question - smoke contaminating non smoked?

Last postbyssorllih « Tue Oct 30, 2012 15:29
Replies: 4
byatcNick »Tue Sep 04, 2012 22:25
First post

Im in the process of building a curing chamber out of an old freezer. I plan on drying salamis and solid muscle cured meats. But I also plan on using it as a drying chamber for hot smoked sausages for several days, like Kabanosy. I wonder if the strong smoke will contaminate other meats that are in...

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The chemical make-up of smoke is very complex containing at least 500 compounds some of them are volatile and provide the pleasing odor of smoked meat but many more are quite stable and attach themselves to the meat and can't even be removed during poaching. If you have ever been in a conference...

4 Replies

4400 Views

Last post byssorllih
Tue Oct 30, 2012 15:29
Curing chamber problem

Last postbyel Ducko « Thu Oct 18, 2012 00:26
Replies: 16
byatcNick »Mon Sep 17, 2012 14:38
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I'm testing out my curing chamber with different temp and humidity settings. After doing a test run at 68F and 88% humidity (for fermenting conditions) I set it back to 57F and 75% humidity. I cant get it below about 85% humidity after a full day being at that setting.

I have a frost free freezer...

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...guess I might add that, if there's a way of cutting back on humidifier rate, you might try it. Can the fan be run more slowly? Can the internals be modified to reduce surface area of the material from which the water is evaporating? Is there a heating element that could be disconnected?...
16 Replies

21658 Views

Last post byel Ducko
Thu Oct 18, 2012 00:26
How To Build A Home Made Curing Chamber... By Uwanna

Last postbycrustyo44 « Tue Oct 16, 2012 05:54
Replies: 49
byuwanna61 »Thu Nov 17, 2011 01:17
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Hey all
Our ol` rusty dusty wagon wheel (chuckwagon) asked if I could share a piece, on how to build a homemade curing chamber, so here I go.
All though not a perfect design this is about as close as I could get to a homemade cabinet without spending a wad of cash. Below is a list of materials I...

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Hi,
I was just advised by an elctrical wizard friend of mine that you can buy fan speed controllers for 12Volt computer fans on E bay. Adjustable from virtually nil to normal speed.
Made in China of course, only about $ 4.00 incl postage. Crazy!!!!!!!!
Regards,
Jan.
49 Replies

85466 Views

Last post bycrustyo44
Tue Oct 16, 2012 05:54
New Cure Cabinet

Last postbyGulyás « Wed Oct 03, 2012 18:29
Replies: 12
byTSMODIE »Thu Sep 13, 2012 18:33
First post

Hi Chuckwagon, As you know i have been making alot of smoked and fresh sausage, but have been wanting to do the dry cured, so I purchased this freezer, is a Continental 2F, commercial freezer, 48 cubic feet, I was wondering if you could give me some pointers on setting it up, most important is...

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Thanks a lot Tim.

12 Replies

13954 Views

Last post byGulyás
Wed Oct 03, 2012 18:29
curing/fermenting chamber heat source?

Last postbyBaconologist « Thu Sep 20, 2012 05:34
Replies: 9
byatcNick »Thu Sep 20, 2012 02:41
First post

I've read that exposure to light will make fat go rancid. But I noticed many out there in internet land have curing chambers that use some sort of a light to raise the temperature when the ambient temperature is lower than what you need.

Have you guys had any problems? What else would you suggest...

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The one that I have is a pad heater, kind of like the electric heating pads from a drug store.
I got it for a dollar at a yard sale.

9 Replies

8671 Views

Last post byBaconologist
Thu Sep 20, 2012 05:34
Think I found a freezer for a curing chamber

Last postbyatcNick « Mon Aug 27, 2012 13:07
Replies: 11
byatcNick »Thu Jul 19, 2012 15:52
First post

Found this on craiglist. It's a white newer ge freezer in great shape . $120 obo. Im probably going to jump on it if everything checks out and the seller emails me back.

Any problem with this for a curing chamber that Im not aware of?

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I don't plan on disabling the defroster . Instead, I will use a humidifier and humidistat to compensate.

11 Replies

13627 Views

Last post byatcNick
Mon Aug 27, 2012 13:07
Remote temperature sender

Last postbyuwanna61 « Sun Jul 08, 2012 13:40
Replies: 10
bycrustyo44 »Wed Jul 04, 2012 21:47
First post

Hi Members,
I need some advise on the most reliable remote temperature sender available to use in my new smoker.
I purchased one from the local hardware store some time back but it does not seem to work too well at all.
I noticed on the Net that there are now units available with twin temperature...

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I never submerge the Meat probe in water to clean it, rather clean it with a moist cloth
Ditto on that! I learned this the hard way, had to buy a second prob. Good info Bubba..
Wally

10 Replies

8822 Views

Last post byuwanna61
Sun Jul 08, 2012 13:40
Fan installation in a curing chamber?

Last postbyCabonaia « Thu Jul 05, 2012 04:09
Replies: 6
byeightysixCJ »Tue Jul 03, 2012 00:46
First post

Hello all,

I scored a small, 6-cubic foot beverage fridge. I have the equipment listed by Uwanna and I am following his plan (thank you very much for sharing). I have been looking around for more information regarding the fan installation and I think I am missing something so please let me know...

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It could not hurt to try, just remember you need a way for air to get in and out. Some people adjust their ventilation holes with duct tape on the outside of the fridge.

Since humidity is harder to control (for me at least) than temperature, I'd recommend testing your new setup for a couple of...

6 Replies

13169 Views

Last post byCabonaia
Thu Jul 05, 2012 04:09
Trial Run On The Dry Cure Cabinet

Last postbycrustyo44 « Mon May 14, 2012 21:27
Replies: 16
byDevo »Wed May 09, 2012 10:36
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This has gone really well so far. Both controllers are wired and hooked up. Using the spare bedroom...you know the room that used to be the junk room :mrgreen:
Both controllers can be purchased here :

I can down load the info to my laptop to help keep track of success's and screw ups. ;)
So...

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Hi Devo,
This all looks great and the drying and mould on the sausages are coming along very well.
Congratulations.
The only thing that would beat me doing the same is all this technology.
Keep on reporting, right up to tasting the end result Mate !!!!!!
Regards,
Jan.
16 Replies

14823 Views

Last post bycrustyo44
Mon May 14, 2012 21:27
Define the rate of air flow in a fermentation chamber

Last postbyssorllih « Sun Mar 25, 2012 01:02
Replies: 9
byssorllih »Sat Mar 24, 2012 04:36
First post

We need some definition here for air speed in a fermentation chamber of n cubic feet with a fan of y cuft/min. I know that we have engineers and physics majors who can lend some numbers to this. Fans are no problem. They can be had in size from an inch and a half square to four inches square and...

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I am accumulating information so that when I again make a batch of fermemted sausage I won't be making dog food. Instrumentation and temperature control is not simple but with enough knowledge it can be inexpensive. Cheese aging and sausage aging have much in common and it is quite likely that a...

9 Replies

9376 Views

Last post byssorllih
Sun Mar 25, 2012 01:02
sour smell in curing chamber

Last postbyChuckwagon « Sat Mar 24, 2012 03:44
Replies: 7
bykristje »Fri Mar 23, 2012 03:02
First post

This is my first attempt at with my curing chamber, I made 25 pounds of spanish chirizo and during the fermenting prosses the is a strong sour smell coming from my curing chamber temp was at 68 and humidity was 85% neither went one point off the set temp and humidity. is the sour smell normal or...

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Kristje wrote:
a strong sour smell coming from my curing chamber temp was at 68 and humidity was 85%

Hi Kristje. How about letting me chime in with my 2 cents worth here? Don't fret. All is well. That's just the aroma of natural fermentation. This is the lactobacilli or pediococci doing their...

7 Replies

20837 Views

Last post byChuckwagon
Sat Mar 24, 2012 03:44
Nepas' Curing Chamber

Last postbycrustyo44 « Sun Feb 19, 2012 23:01
Replies: 9
bynepas »Wed Feb 15, 2012 22:13
First post

Almost at IT. Hit em with some smoke. The string is for me to tell how much shrinkage is going on.

Got the fridge up and running with control and humidity.

BBL with the hanging.

Next is wait time.

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Thank you, Nepas and Aaron,
I certainly will contact you again when I am ready to roll. One thing I miss here is that I can't make salami the oldfashioned way. Too hot and humid here but there is light at the end of the tunnel. My wife likes to shift to Tasmania with colder temperatures.
Regards,...

9 Replies

8377 Views

Last post bycrustyo44
Sun Feb 19, 2012 23:01
Dry Cure Cabinet Build

Last postbynepas « Thu Feb 02, 2012 04:17
Replies: 12
bynepas »Tue Jan 31, 2012 20:58
First post

Finally getting around to working on my cure fridge for dry cure sausage.

Got the inside box location and mounted. Has a seal on the back of the box.

I'm using a sprinkler riser for the pipe through the side.

Got the plugs wired and a seal ready.

Working complete.

The Dayton...

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I may need to install a couple switches like yours nepas when the weather gets warm here in washington, Thanks for the explanation and picture!!!

Yeah going to be different here in GA with the humidity. Not like back north in PA.

Good time to see how the controls work.

12 Replies

13719 Views

Last post bynepas
Thu Feb 02, 2012 04:17
Cure cabinet advice

Last postbyDutch « Wed Jan 25, 2012 16:51
Replies: 15
byKeymaster »Sun Dec 18, 2011 23:32
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I must first say what a great forum. I have been reading the forum for about 4 hours today and it has answered a lot of questions. I have been making smoked type sausages for a couple years now and really enjoy that but its time to step up to fermented salami.
I really want to know if I need to...

Last post

Are you building a dry cure cabinet? Thanks for the nice compliments!!!

Aaron

Thanks for the pics Aaron-

I have a cousin that is a refrigeration specialist and he has a line on a couple of these drink cabinets that he's trying to score~ one for him and the other for me.

I'm trying to get the...
15 Replies

13717 Views

Last post byDutch
Wed Jan 25, 2012 16:51
Pictures of my Digital temperature controller

Last postbyGringo Loco « Sat Jan 07, 2012 03:46
Replies: 12
byajwillsnet »Thu Jan 05, 2012 02:05

12 Replies

10058 Views

Last post byGringo Loco
Sat Jan 07, 2012 03:46
Curing Chamber ?

Last postbyChuckwagon « Thu Nov 17, 2011 01:42
Replies: 19
byDouble R »Sun Jan 09, 2011 06:28
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First post

hi everyone. I am looking into making cured and dryed sauage. I have a nice ss commercial fridge that I was going to use for a cure chamber. It doesent work. It would be in my unheated garage and I would use a heater and humidifier with controls. Would this work ? I have a thermastat that goes down...

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Topic Split by Chuckwagon 11.16.11 @ 17:42
See: How To Build Your Own Curing Chamber by Uwanna (in the Hardware forum).
Find it with this link:
19 Replies

20255 Views

Last post byChuckwagon
Thu Nov 17, 2011 01:42
Stalking the elusive humidity

Last postbyssorllih « Fri Aug 19, 2011 14:27
Replies: 15
byporterdriver »Thu Aug 04, 2011 17:32
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I have a curing chamber that I am building out of a frost-free Kenmore freezer. I thought that way I would have a whole cabinet to work with instead of the traditional split that is found in most refrigerators.

The temperature is controlled by a Johnson Control line-voltage thermostat. It is...

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I have some lexan and will just make a double glazed window in the door.
15 Replies

15883 Views

Last post byssorllih
Fri Aug 19, 2011 14:27
Controls for fermentation/drying chamber

Last postbyuwanna61 « Sun Jun 05, 2011 23:26
Replies: 12
byBlackriver »Sun Feb 06, 2011 00:12
First post

I am using my refrigerator for a fermentation/drying chamber. I just came across this thermostat/Humidistat on amazon. They wanted $74 for it.

Just wanted to know what people on the forum thought of it. I am just a beginner at making fermented sausages. I want to make semi dry sausages...

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Hi all
For humidity control, I have had good luck with this controller from
I then installed a utility outlet inside the fridge, plug in the Humidifier Controller and the nursery humidifier. I would not recommend using this controller in a high heat area, over 100 deg. Tried once, ordered a...

12 Replies

11031 Views

Last post byuwanna61
Sun Jun 05, 2011 23:26
Air speed in dry curing chamber

Last postbyssorllih « Sun Mar 06, 2011 23:46
Replies: 1
byBlackriver »Sun Mar 06, 2011 23:08
First post

I am trying to find a computer fan for my curing chamber. In my book The art of making fermented sausages they put a emphasis on fan speed. Example .8 m/sec. I found a 3 inch fan that produces 34 cfm. I want to calculate the fan speed of this fan. I found a website that does that.

I plugged...

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The .8m/sec is rather ambigous because they don't say where you measure it. If your drying chamber is one cubic meter and the air velocity in the duct is .8 m/sec it is going to be substantially lower among the hanging sausages. 34 cu ft is about 1 cubic meter so you can figure one air change per...

1 Replies

4629 Views

Last post byssorllih
Sun Mar 06, 2011 23:46
How to Calibrate a Hygrometer

Last postbyBlackriver « Thu Feb 17, 2011 23:23

byBlackriver »Thu Feb 17, 2011 23:23

I came across this web site on how to calibrate a hygrometer. It is nice cause it is easy to do. Just wanted to share with everyone. We all know how important it is to have accurate RH readings when making fermented sausages.

0 Replies

3642 Views

Last post byBlackriver
Thu Feb 17, 2011 23:23

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