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Charcuterie drying enviroments

post #1 of 4
12/21/05 at 8:22pm
Thread Starter 
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?
:chef:
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post #2 of 4
12/22/05 at 11:52am
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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post #3 of 4
12/22/05 at 12:47pm
Thread Starter 

Re

Just small amounts for myself and family.
:chef:
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post #4 of 4
12/23/05 at 6:38am
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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