Hi everyone!
I'm planning to build a smart curing chamber and I'm beginning my research. I'd like to hear everyone's feedback on if they've tried something similar and if they have any advice. I plan on posting here each step of the process and showing you how I'm progressing.
The goal is to gut a full size refrigerator and turn it into a curing chamber controlled and monitored by sensors. I plan on using the freezer to age cheeses and the fridge to cure meats. The sensors will log to a database and I plan on publishing the data with pictures of each piece of meat so we can all tweak our recipes and get some insight.
I wanted to ask this subreddit for advice or ideas on things they've learned from experience. Most specifically I'd love to know:
- What kind of humidity control device you use?
- Do you use a separate machine for both humidifying and dehumidifying?
- What about the same two questions for temperature control?
- What device do you use for air circulation?
- Is there a size/model/make of fridge that you recommend NOT using?
Any other advice you'd like to share I greatly appreciate!
Submitted December 17, 2015 at 12:05AM by Troge http://ift.tt/1Jci9iy Charcuterie
No comments:
Post a Comment