Aussie BBQ Forum

Hey F&F,
How is your curing fridge going?
Have you had a chance to use it? I got a medium size fridge from work that I plan to kit out to dry salami etc in.
Would you change anything on it?

Cheers
Rob

No in my book its working great
At the moment it has 7 salami and 2 pork necks sitting at 70 pc humidity and 16 deg
Tomorrow getting a pork belly to make soppressata
If I built another one I would probley use a glass door fridge
Just for wank value

Thanks mate.
With the fan in there, does that come on when the humidifier is on, run constantly or on a timer? Would a small computer fan do the job or do you need variable speeds?
Trying to work it all out so I get it right the first time. I am going to order the Temp controller and Humidity controller today.
So are there 2 vents in your fridge or just the 1? And when do you open these?

Sorry for the million questions
I have just got a book to read. Home production of quality meats and sausages by Marianskis so will do a bit of reading on it all.

robduca wrote:Thanks mate.
With the fan in there, does that come on when the humidifier is on, run constantly or on a timer? Would a small computer fan do the job or do you need variable speeds?
Trying to work it all out so I get it right the first time. I am going to order the Temp controller and Humidity controller today.
So are there 2 vents in your fridge or just the 1? And when do you open these?

Sorry for the million questions
I have just got a book to read. Home production of quality meats and sausages by Marianskis so will do a bit of reading on it all.

Ok from the start
The fan runs all the time to keep the air circulating its possible a pooter fan would do mine just runs flat out its only 15 watt desk top fan
Vents top one expels air in fridge with the aid of a small fan in a timer comes on for 15 min 4 times a day
Bottom one lets fresh air in you will need some kind of filter on this to stop bugs ect entering
WARNING BE CAREFULL when drilling holes some fridges have pipes in the walls the pipes are usually stuck to the outside case so I drill a small hole in the inside plastic and get a small screwdriver and have a good feel around then gradually enlarge your hole to the size you want
A mate stuffed 4 fridges trying to make a beer fridge
A couple of good books are
charcuterie and preserving the Italian way

Looks like I put to much red wine in this lot
Its already lost 35 % and its still to soft so now heading for 50% loss

any photos on your final products? i do some salamis also

crtx wrote:any photos on your final products? i do some salamis also

Ok 7 salami and 2 pork neck

nice work mate any slice pics?

crtx wrote:nice work mate any slice pics?

Not yet been away for a few days and the salami got a bit dry so now vac packed hopefully it will even out
Mite slice a neck in a few days stay tuned

Getting close to trying this in garage...Night time temps are getting around 2-3°, but day time is still 15-23°, maybe around Thanksgiving!

Hey F&F
Would you know how often the humidifier needs to run to maintain 85-90% RH?
Just put a batch if salami in and the sensor decided to read incorrect. It is staying on about 35%

robduca wrote:Hey F&F
Would you know how often the humidifier needs to run to maintain 85-90% RH?
Just put a batch if salami in and the sensor decided to read incorrect. It is staying on about 35%

That's a how long is a piece of string question there is so many factors
If I run 85 or 90% mine uses 2 litres of water in two weeks if I run 60 % two litres mite last a month

In the stop gap just put a dish with a wet towel in the bottom