Love your videos. Ive seen most all of them. I was wondering why my first batch had such a humidity spike that i couldnt control. In reading the comments i realize its all the noisture coming from the meat. Thanks for your videos!
Every cabinet is a little different. It took me a little while to figure out how much fresh meat I could put in my cabinet without causing to big of a humidity spike.
Everything in my cabinet seems to get along pretty well. The only time I've really had a problem is when I loaded too much fresh meat at once. That caused a humidity spike and I did get some undesirable green and grey mold. I washed the meat with vinegar and let it keep drying. Now I stagger what I put in there.
@@gourmetwoodsman Thanks for the answer. What type of really small size drying fridge do you suggest for new starters? I am limited in space but want to experiment before switching to big boys. I will definitely not make parma ham :)
I've seen people use wine fridges for drying chambers but really any fridge will work if you use temperature and humidity controllers. I use Inkbird controllers but there are others available that might be cheaper. My first cabinet was a Kenmore fridge that I picked up used from a thrift store. I cut out the divider between the fridge and freezer and replaced the fan with a small computer fan.
You sir are one patient man, I make smaller cuts and salami because I definitely don't have the patience to wait two years. Good on you👍
I finish quite a few smaller cuts and salami in a two year period. That's how I'm able to have the patience to wait for these big ones!🤙
Love your videos. Ive seen most all of them. I was wondering why my first batch had such a humidity spike that i couldnt control. In reading the comments i realize its all the noisture coming from the meat. Thanks for your videos!
Every cabinet is a little different. It took me a little while to figure out how much fresh meat I could put in my cabinet without causing to big of a humidity spike.
Great cabinet! A question. Do those different microorganism play well with each other? Do they affect drying process of each other?
Everything in my cabinet seems to get along pretty well. The only time I've really had a problem is when I loaded too much fresh meat at once. That caused a humidity spike and I did get some undesirable green and grey mold. I washed the meat with vinegar and let it keep drying. Now I stagger what I put in there.
@@gourmetwoodsman Thanks for the answer. What type of really small size drying fridge do you suggest for new starters? I am limited in space but want to experiment before switching to big boys. I will definitely not make parma ham :)
I've seen people use wine fridges for drying chambers but really any fridge will work if you use temperature and humidity controllers. I use Inkbird controllers but there are others available that might be cheaper. My first cabinet was a Kenmore fridge that I picked up used from a thrift store. I cut out the divider between the fridge and freezer and replaced the fan with a small computer fan.