Temperature and Humidity

  • jvwantagh
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4 years 4 days ago #7040 by jvwantagh
Replied by jvwantagh on topic Temperature and Humidity
Hi,

In theory, 75% is ideal, but 70% should be just fine. I use a wine fridge also. I set the temp to 55f.

I have found that when you add new meat to be cured, the humidity goes very high and I have to de-humidify to keep the humidity to around 70 to 75 %. After the meat dries for a few week, I have to increase the humidity. I tried the cigar beads, (about a pound of them) with some success, but they were not perfect.

Of course with the dry bags, you can just use a regular fridge, but it's fun to try and control the temp and humidity also, as in the case of a wine fridge.

A good teaching book if found on Amazon is "Dry-Curing Pork", by Hector Kent. It has teaching recipes, methods and theory.

Happy curing -

Jim
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4 years 3 days ago - 4 years 3 days ago #7043 by plpetit
Replied by plpetit on topic Temperature and Humidity
I bought a wine fridge because my kitchen fridge became too small and we open the kitchen fridge all the day long, light and humidity are difficult to control in thses conditions.

A basic wine fridge is cheaper than a standard fridge and I don't need a freezer part.

Mine is set at 52°F which seems to me sufficient for a drying chamber.
Last edit: 4 years 3 days ago by plpetit.

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