Hi /u/kimi_j_uno if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
kimi_j_uno on
The chamber is still empty so doing a “dry” run. You can clearly see how the dehumidifier warms the chamber, which kicks off a cooling cycle, which then reduces the humidity further, which then kicks off a humidification cycle…
I think I can tune the output levels of the humidifier to have less “events” happening in the system (have to keep busy while the meat is equilibrium curing in the fridge). I also figured out I should calibrate the sensors – I have another wifi sensor in there that has constantly lower humidity by 5%.
2 Comments
Hi /u/kimi_j_uno if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
The chamber is still empty so doing a “dry” run. You can clearly see how the dehumidifier warms the chamber, which kicks off a cooling cycle, which then reduces the humidity further, which then kicks off a humidification cycle…
I think I can tune the output levels of the humidifier to have less “events” happening in the system (have to keep busy while the meat is equilibrium curing in the fridge). I also figured out I should calibrate the sensors – I have another wifi sensor in there that has constantly lower humidity by 5%.