Do any of you have a curing chamber? I used to but could never quite get the humidity right. I used a room humidifier with an external hygrometer that would turn it on and off, plus an external temperature controller that worked the same way. Interestingly, the goal is more or less the same as for cigars -- you want a temp between 65F and 70F, and a RH of 65% to 70%. The temp was always rock solid, but the humidity had nowhere to go, so it usually stayed up near 90% until I opened the door to bring it back down. Instead of taking 3 weeks, it would take 6 or more before anything was ready, and usually the case hardened before the inside was dry. The flavors were good, but the texture was all wrong. I made chorizo, salami, landjager, soppressata and a few others, but as I said the results were uneven at best. I think I'm going to pick this hobby back up again and use my newfound humidor/coolidor knowledge, and specifically try kitty litter.
Anyway, due to the environmental similarities between a humidifier and a curing chamber, I'm wondering if any of you have done this? Ever tried to put both things in the same place? Any advice?
I think I've just made myself hungry.
Anyway, due to the environmental similarities between a humidifier and a curing chamber, I'm wondering if any of you have done this? Ever tried to put both things in the same place? Any advice?
I think I've just made myself hungry.