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#1
12-21-2005, 08:22 PM
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 Charcuterie drying enviroments I'm new to computers but here's my question. I do not have the correct enviorment for drying meats. Is there an affordable product to keep meat between 55 degrees and 60% humidity?  Last edited by markdavis6; 12-21-2005 at 08:25 PM.  |
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#2
12-22-2005, 11:52 AM
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 I think one of the requirements is to keep air circulating, otherwise a refrigetator could be set to those secifications. What kind of quantities are you making? Jock |
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#3
12-22-2005, 12:47 PM
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| Re Just small amounts for myself and family. |
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#4
12-23-2005, 06:38 AM
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| Jock is right -- you could probably rig a small refrigerator (the type kids keep in their dorm rooms) to hold the right temperature, and even fit in a small fan. I'm not sure how you would maintain the correct humidity, though. Be sure to keep an accurate thermometer in there, and something to measure the humidity (hygrometer?). Yesterday I tried googling on "meat curing equipment" and only came up with industrial-size stuff. But I did just find another site that has a discussion forum for home sausage-making you might want to look at: Click here for sausagesource.com. It's kept up to date and I'll bet the posters there would be willing and able to help you!
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