After sitting on the fence for some time, I finally decided to go ahead and build a curing chamber (the Black Friday deals on the Inkbird sensors helped 😉 ).
I have been reading this subreddit for some time and I am so excited to finally try my hand at making charcuterie my self. So far my experience has mainly been with making fresh sausages (and the odd duck prosciutto).
I think I will try out some whole muscle projects first (Coppa, giuncale, pancetta…) and once I have a good feeling for the temperature and humidity, I want make some dried sausages.
I currently have the temperature threshold set at 12° C (I think this will keep me nicely in the 10-15° C range) and the the RH to 75%. Are there any other things I should take into consideration?
Anyway, I am super happy to get started on this journey!
by phuibers
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You have just taken your first steps into a larger world! Congrats, I have pretty much the same set up but in a mini wine fridge, have fun curing!
Impressive setup! What’s the big black box on the upper left in your first picture? Power supply of some sort?
Congratulations!!
Awesome setup! What model fridge is that?
Do you have a link to the humidifier?