Kinda tool me off guard when you said if you're watching this in 2022, cause I did find this in 2022. I found this more helpful than a lot of the other videos out there, thanks!
Be aware that a lot, probably most in fact, domestic fridges will have cooling tubes running up and down on the side of the fridge too. If you drill a hole through those little pipes your fridge is toast! Also, to keep a suitable humidity level it is important to also have a dehumidifier inside the fridge. You hook the humidifier and the dehumidifier up to a controller unit that will then turn the required machine ON and OFF according to your settings. When you ferment and age e.g. salami and salumi there will be a lot of humidity from the meat drying and without a dehumidifier you will get way too high levels of humidity, and potentially unwanted bacteria growth in the fridge and on your meat/casings. Lastly it is not a very good idea to place the humidity probe on the back wall of the fridge. This is where the fridge gets the coldest and therefore also where you get high levels of condensation, which will likely cause a too high reading from the probe compared to the ambient humidity level in the fridge.
@J F I definitely agree with you about using a dehumidifier in the fridge. Am I the only one used it in their fridge? I only see salt blocks kind of stuff that do not precisely control humidity. I just finished my dry ager build after a few failures. I hope you can take a look at it at my channel and let me know about your honest thoughts :)
The Mangal Grill i use a small dehumidifier in a wine cabinet for curing meat. it’s on all the time so serves as fan as well. sometimes it gets too dry- i guess when the fridge is actually cooling. so having a humidifier and a dehumidifier controller would be the ultimate set up. temperature is controlled by the fridge itself di that seems a waste of time to double up.
You can age large cuts of meat, yes, but you need to drill a vent in the side of the fridge to do so! This is nothing more than drilling a 2" hole in the side of the fridge and putting a little vent cap so it looks professional. We found that if you load the meat locker completely the locker can't remove the excess moisture from the drying meat fast enough and spoilage can occur. The vent will allow the locker to "breathe" while still maintaining ideal conditions with the controller. Good luck!
CAUTION: The cooling coils in most/but not all modern home refrigerators/freezers are in the side. If you drill through them your refrigerator is ruined plus it will spray the "Freon" out on you. You can check where they are though by feeling around the sides and back with the unit running, wherever it is warm is where the coils are. If you cannot tell then turn the refrigerator off for a while and open the door to let it warm up a bit. Then turn it back on and in roughly 10 to 30 minutes you should be able feel some warmth on the backs or sides. wherever it is warm is where the coils are. Note: there are still some out there that have the coils under the refrigerator where you can see them and some that have them visible on the back or on top. I have not seen these in a good while except the top one in commercial equipment. The refrigerator will act as a dehumidifier itself for the most part, not sure if it is enough early own. I have used this setup to convert an old fridge into an incubator and a working one into a chilling/aging unit until I can finish breaking down a carcass.
The lineset is NEVER in the side of the fridge. Especially not this unit, which clearly has the condenser on the top of the unit. _STOP GIVING ADVICE ABOUT THINGS YOURE NOT KNOWLEDGEABLE ABOUT._
cool build, but I have some ideas for improvements: * no frost fridges vent moisture by design - might be better choice for meet dry aging. * you choosen ultrasonic humidifier. unless you use RO/distilled water, you risk introducing lots of dust into the fridge. aka ultrasonic element kicks the droplet out into the air, h2o component evaporates, but desolved stuff becomes dust! also there is a possibility of wet spots: these devices produce tiny droplets and if they do not evaporate fast enough - you got a place for bad stuff to grow onto! * there is air washing type of humidifiers. these are generally more expensive and a pane in the b... to clean. but they avoid the problems of ultrasonic ones and should keep the fridge cleaner. * I do not know, is this just a gimmick or beneficial stuff, but better known/marketed dry aging rooms in Europe use himalayan salt blocks to help ionic exchange. .. once I find some space - I am definitely building dry ageing fridge my self :)
The first chef that has skills outside of the kitchen in history. Most chefs wouldn’t know a screwdriver from a hammer let alone own a hole saw kit. Hats off to you chef.
Hello everyone! Thank you all for your response and feedback. There are a few questions that are important to answer about the curing chamber. 1. The humidifier is not really needed at the beginning of the curing process. If you do large cuts of meat or lots of little pieces of meat the evaporation from the meat itself will keep your humidity in the 70-80% range. In fact I have found that I need to VENT the locker for the first week until the humidity drops a bit. 2. I honestly don't know which atmospheric controller I bought. I bought it on Amazon with the parameters if it being able to do both temperature and humidity. I also wanted to plug it in, not hardwire it. That was it. There were several options and I went for the one in my budget. Not the cheapest, but hopefully reliable. So far, so good. 3. I did not consider frost free in the fridge, as it will be kept to warm for it to matter. About 50-65 degrees, depending on what your doing. The average seems to be about 60 degrees.
Could you just keep the door cracked at the beginning of the curing process to allow the fridge to vent? This way later in the process you didn't have to cap the vent.
you just saved me ! i have 2 capicolo hanging in my fridge its too cold and bot enough humidity , all parts ordered will be set up by friday . The beauty is i still have a functioning fridge when im done ...THANKS !
FAN FAN FAN - BE CARFUL !!! Hey Chef great video. However you have to be very careful using a fan. The fan can dry the perimeter of your cured meats and form a seal. And then the meat inside will not cure and go rotten. I would recommend minimum or no fan at all. I prefer venting. Some people use dehumidifiers but I find they create too much airflow as well.
Great video and comments!! Will the controller work with a refrigerator/freezer combo? My refrigerator has a freezer on top. I may cut the bottom of the freezer to add space to the refrigerator. I would appreciate advice.
This is exactly what I've been looking for. But let me ask you a question; can I also use this as a cold smoke chamber by adding a small smoke generator on the outside, like a Smokai?
Nice video, thanks for the explanation. I have a question about the temperatures inside the fridge / meat curer. For a recipe I see that a temperature of 10-15 degrees celcius is necessary for some of the meats. Now a lot of fridges do not exceed, for example, 8 degrees celcius. Did i miss anything in this video or how should I approach this?
That's why your fridge needs to be plugged into your atmospheric controller.. It won't trigger to cooling of the fridge before it exceeds these temperatures....
The power cord from the fridge compressor is connected to the atmospheric controler and not directly to the power in your wall... therefore it will keep it off and on according to the temp reading of its own sensor
Well explained... For sausges, salami etc. this is perfectly fine. But if you want to dry age meat (steaks, big cuts), you*ll have to have a fridge which is able to cool down to 34-35°F or 1-2°C. If your fridge isn't capable of doing so, you will have to manipulate the internal thermostat.
"If you are watching this video in 2022 probabuly going to cost a little bit more". Well like your produce, this has aged beyond better than you could have expected.
So when can we look forward to some chacuterie videos? I've made and cured guanciale myself based on youtube vids and would love to see what you guys are doing :)
Time stamp 1:40......... "this is 2018 and if you are watching this in 2022 it might cost a bit more".......... HAHAHAHAHA!!! You called that one brotha..... far better than you could have imagined.
I did that in the beginning in my build, then bypassed the internal temp control altogether and put the fridge into always on mode when there's power. But the power is applied through my temperate controller. The video is in my channel.
My fridge doesn't have pipes, just insulation. I did drill through the left wall and I heard air escaping maybe that was just the pressured air. Was told nothing should happen if I reseal the hole again after I put all the cables through. I did test it without sealing proper and when the fridge came on the temperature went up instead of down. Any idea?
Hello Zarah! I used a commercial refrigerator. They do not have gas tubes liking the sides like house fridges do. Even so, unless your fridge has a freezer on the bottom the vast majority of lines are in the back. It's unusual to have refrigerant lines running down the sides. Considering your using this for a curing chamber, I recommend drilling a shallow pilot hole to visually inspect you have a clean wall to penetrate. If you see lines, stop and simply silicone the peice back in. It will look funny but so what. Then drill your exaust hole in the opposite wall.
Hi! This video was something I was looking for (for long time). It's really inspiring and easy to make. I'm a a chef as well (in London) and kind of MacGyver (or DIY person) myself, and this is what I want to do back home in my country (Hungary) in a little bit more than 1 years time. I've downloaded your video (with lots of other meat curing videos) and hopefully I can start my on charcuterie business soon (or just keep on a hobby level for myself and the family). Thank you very much ;-) ! P.S.: Do you have any video(s) for cold smoking meats? Thanks, Zoltan
Dude what’s there not to like?! I seen a very small one selling for $1300.00. I think most of us have an extra refrigerator in the garage. How nice it would be to build one of these right?
A fridge is also a dehumidifier. You could use a dehumidifier in addition, but it wouldn't be needed because these atmospheric controllers only turn it on when necessary. The fridge would dehumidify a bit too.
I would've preferred a transfer plate so that he can plug in on the outside, then plug stuff in on the inside and if anything needs to be swapped - he just swaps on the inside without undoing everything. Also, 2 things went low, 1 thing went high ( the humidity / temp detector ). He probably did it high because of the racks and knew he could hide a lot of the wires... Although, what I don't like about it is if he needs to clean the fridge, he has to wipe down those cables... this is why a transfer plate would be useful. Much shorter cables, exactly where needed. Or running cables behind the plastic skin, and seal it.
Sorry, I probably should. I'm more integrated in showing people how to build a chamber so they can run thier own expetiments as opposed to showing off the charcuterie I've made.
I'm confused. Why is there a humidifier in the fridge and not a dehumidifier? Like isn't curing about keeping the humidity low instead of high? Like I just don't get this.
Nice video. I’m very interested in building this. Can you tell me how often you are adding water to the humidifier? Are you replacing water everyday or cleaning it everyday? Also, do you need to routinely sanitize the curing locker?
Actually, we have had no problems using tap water. I fill the tank on the humidifier on average ONCE per 6 week curing cycle. It's amazing how little moisture it takes in a sealed locker like this. It's very efficient. Good luck!
"this is a humidifier, you can get it anywhere, I found this one in a drug store, this is a plug and play atmospheric controller, you can't find it any where and I won't respond to anyone asking about it. next step is to put a bunch of holes in a fridge, DONE!" OUI CHEF!
I'd rather have my Controllers at eye level. If installed the way you suggest Chris, you'd be on the ground trying to read the Controller temp and humidity readings.
Ernest Loyer I don’t see that at all. Looking at the video at 3:40, the humidifier has a LOT of slack cable. He could drill the hole at the bottom, make the humidifier cable come out and then go up outside of the fridge. As far as eye level, I agree it’s a good height, but look at 4:45 and you will see he wrapped his cables up top AND the controller is a good foot above eye level. Your comment about being near the ground to check levels is silly and not accurate. He has plenty of cable to make a hole at the bottom, not use an extension chord, and still have the controller high enough to utilize. My comment was a simple observation.
@@chrisvarns8584 Matter of preference. I would rather have all my wires internally than all over the floor where (because it's a commercial kitchen) is a hazard and tend to get mop sloppy. Also, since hot air rises, that is where most of your humidity is - so that is where the sensor belongs. You are physically at the mercy of the sensor cord length.
You could do the hole and 3D print something so it looks even better - you could also run the cables on the inside behind the plastic liner. Having extra plugs isn't a terrible idea. The hole with the foam looks rigged... Using a transfer plate would've been better so you plug into it from the outside, then have connections on the inside so you get a better seal and if you have to swap something out you don't have to undo everything.
Did you have to pay the old gal to stand around or did you just pay her in ice cream 😂😂😂. Good video thank you ALL, and the dig about California the Hitler state was PRICELESS.
Look down in the comments. Music Boxfan found out that it's a Auber. Just type Auber Controller in Amazon and it pops up. It's listed at $199.00+ free shipping.
I would have used a cheap old refrigerator not a commercial grade refrigerator. After all the commercial refrigerator is an expensive overkill and the airflow might be too high for meat curing.
“If you’re watching this in 2022, it’s probably going to cost a little more”
Frighteningly accurate statement.
There is nothing frightening about it. Unless your are new to life. Inflation is a daily reality that will never go away.
He had inside knowledge of the steal 😂
how did he knew?
Kinda tool me off guard when you said if you're watching this in 2022, cause I did find this in 2022. I found this more helpful than a lot of the other videos out there, thanks!
@1:42 "if you are watching in 2022..." - dude knows something and I got goosebumps :D
Be aware that a lot, probably most in fact, domestic fridges will have cooling tubes running up and down on the side of the fridge too. If you drill a hole through those little pipes your fridge is toast! Also, to keep a suitable humidity level it is important to also have a dehumidifier inside the fridge. You hook the humidifier and the dehumidifier up to a controller unit that will then turn the required machine ON and OFF according to your settings. When you ferment and age e.g. salami and salumi there will be a lot of humidity from the meat drying and without a dehumidifier you will get way too high levels of humidity, and potentially unwanted bacteria growth in the fridge and on your meat/casings. Lastly it is not a very good idea to place the humidity probe on the back wall of the fridge. This is where the fridge gets the coldest and therefore also where you get high levels of condensation, which will likely cause a too high reading from the probe compared to the ambient humidity level in the fridge.
@J F I definitely agree with you about using a dehumidifier in the fridge. Am I the only one used it in their fridge? I only see salt blocks kind of stuff that do not precisely control humidity. I just finished my dry ager build after a few failures. I hope you can take a look at it at my channel and let me know about your honest thoughts :)
The Mangal Grill i use a small dehumidifier in a wine cabinet for curing meat. it’s on all the time so serves as fan as well. sometimes it gets too dry- i guess when the fridge is actually cooling. so having a humidifier and a dehumidifier controller would be the ultimate set up. temperature is controlled by the fridge itself di that seems a waste of time to double up.
A fridge is a dehumidifier by itself. So if you use the fridge, it will dehumidify when it runs.
@JimBobBek so I should be good to cut a hole in either side of my fridge?
What about using another kind of humidifier than a ultrasonic one. From what I remember those are not very hygienic.
If you were not wearing a culinary uniform I'd have guessed you to be a police instructor! Well presented sir.
I cannot believe that this video finally reveal through the algorithm :D. That's what I have been looking for hahaha well done chef!
You can age large cuts of meat, yes, but you need to drill a vent in the side of the fridge to do so!
This is nothing more than drilling a 2" hole in the side of the fridge and putting a little vent cap so it looks professional.
We found that if you load the meat locker completely the locker can't remove the excess moisture from the drying meat fast enough and spoilage can occur. The vent will allow the locker to "breathe" while still maintaining ideal conditions with the controller.
Good luck!
Is there an email i can email you some piks of a locker I built too?
What is the specific model of the atmospheric controller, please!
Che Stedman is there any thing you did to the actual refrigerator before you started to add the temperature and humidity controller
Thank you for your very informational video. What about a UV light sanitation inside? would it work?
CAUTION: The cooling coils in most/but not all modern home refrigerators/freezers are in the side. If you drill through them your refrigerator is ruined plus it will spray the "Freon" out on you.
You can check where they are though by feeling around the sides and back with the unit running, wherever it is warm is where the coils are. If you cannot tell then turn the refrigerator off for a while and open the door to let it warm up a bit. Then turn it back on and in roughly 10 to 30 minutes you should be able feel some warmth on the backs or sides. wherever it is warm is where the coils are. Note: there are still some out there that have the coils under the refrigerator where you can see them and some that have them visible on the back or on top. I have not seen these in a good while except the top one in commercial equipment.
The refrigerator will act as a dehumidifier itself for the most part, not sure if it is enough early own.
I have used this setup to convert an old fridge into an incubator and a working one into a chilling/aging unit until I can finish breaking down a carcass.
The lineset is NEVER in the side of the fridge. Especially not this unit, which clearly has the condenser on the top of the unit.
_STOP GIVING ADVICE ABOUT THINGS YOURE NOT KNOWLEDGEABLE ABOUT._
Can you please give a link to the Athmospheric controller? Thank you for the great explanation in the video.
Auber Instruments has a WiFi one on sale now for $175 logs temp and humidity.
I'm looking to do something similar. I have been wanting to smoke dry sausage. Good video. It pointed me in the correct direction.
Thank you! Straight forward, simple. Exactly what I was looking for.
OMG ,I thought I couldnt learn because of my mind block but this was the easiest class . Welcome to my new Hobbie Thank Dude
cool build, but I have some ideas for improvements:
* no frost fridges vent moisture by design - might be better choice for meet dry aging.
* you choosen ultrasonic humidifier. unless you use RO/distilled water, you risk introducing lots of dust into the fridge. aka ultrasonic element kicks the droplet out into the air, h2o component evaporates, but desolved stuff becomes dust! also there is a possibility of wet spots: these devices produce tiny droplets and if they do not evaporate fast enough - you got a place for bad stuff to grow onto!
* there is air washing type of humidifiers. these are generally more expensive and a pane in the b... to clean. but they avoid the problems of ultrasonic ones and should keep the fridge cleaner.
* I do not know, is this just a gimmick or beneficial stuff, but better known/marketed dry aging rooms in Europe use himalayan salt blocks to help ionic exchange.
..
once I find some space - I am definitely building dry ageing fridge my self :)
Thank you chef! Just what I needed to for starting my Hungarian cold smoked sausage (Gyulai) project!
The first chef that has skills outside of the kitchen in history. Most chefs wouldn’t know a screwdriver from a hammer let alone own a hole saw kit. Hats off to you chef.
Hello everyone! Thank you all for your response and feedback.
There are a few questions that are important to answer about the curing chamber.
1. The humidifier is not really needed at the beginning of the curing process. If you do large cuts of meat or lots of little pieces of meat the evaporation from the meat itself will keep your humidity in the 70-80% range. In fact I have found that I need to VENT the locker for the first week until the humidity drops a bit.
2. I honestly don't know which atmospheric controller I bought. I bought it on Amazon with the parameters if it being able to do both temperature and humidity. I also wanted to plug it in, not hardwire it. That was it. There were several options and I went for the one in my budget. Not the cheapest, but hopefully reliable. So far, so good.
3. I did not consider frost free in the fridge, as it will be kept to warm for it to matter. About 50-65 degrees, depending on what your doing. The average seems to be about 60 degrees.
Could you just keep the door cracked at the beginning of the curing process to allow the fridge to vent? This way later in the process you didn't have to cap the vent.
Is a dehumidifier necessary also? Could the atmospheric controller operate the dehumidifier as well?
you just saved me ! i have 2 capicolo hanging in my fridge its too cold and bot enough humidity , all parts ordered will be set up by friday . The beauty is i still have a functioning fridge when im done ...THANKS !
What brand/model Athmospheric controller and where did you purchase. Thanks
Great video. What make and model is your atmospheric controller??
FAN FAN FAN - BE CARFUL !!!
Hey Chef great video. However you have to be very careful using a fan. The fan can dry the perimeter of your cured meats and form a seal. And then the meat inside will not cure and go rotten. I would recommend minimum or no fan at all. I prefer venting. Some people use dehumidifiers but I find they create too much airflow as well.
Great video and comments!! Will the controller work with a refrigerator/freezer combo? My refrigerator has a freezer on top. I may cut the bottom of the freezer to add space to the refrigerator. I would appreciate advice.
Hi, how do I change a Freezer to a fridge meat ager?
I tried to change the thermostat to 1, but the temperature was still too cold..
thanks
Cool tip. 50/50 mix of corn sugar and water. Spray on the inside of a freezer and it will show you the coils to drill between them.
I did an image search - the brand of the controller is “Auber”
This is exactly what I've been looking for. But let me ask you a question; can I also use this as a cold smoke chamber by adding a small smoke generator on the outside, like a Smokai?
my english is not good ... but many thanks. for perfect explain .... you are big chef. :)
Thank you 🙏 for sharing you make it very easy
Where did you source your atmospheric controller please?
Nice video, thanks for the explanation. I have a question about the temperatures inside the fridge / meat curer. For a recipe I see that a temperature of 10-15 degrees celcius is necessary for some of the meats. Now a lot of fridges do not exceed, for example, 8 degrees celcius. Did i miss anything in this video or how should I approach this?
That's why your fridge needs to be plugged into your atmospheric controller.. It won't trigger to cooling of the fridge before it exceeds these temperatures....
The power cord from the fridge compressor is connected to the atmospheric controler and not directly to the power in your wall... therefore it will keep it off and on according to the temp reading of its own sensor
hi Are you using the Auber Humidity/Temp Controlerr?
Thanks
could you use a computer tower fan set or two small?
HELLO
how is the humidity controller
were did you buy the atmoapheric controller
I'm watching this video in 2022. You're a fortune teller bro!!!!
Well explained... For sausges, salami etc. this is perfectly fine. But if you want to dry age meat (steaks, big cuts), you*ll have to have a fridge which is able to cool down to 34-35°F or 1-2°C. If your fridge isn't capable of doing so, you will have to manipulate the internal thermostat.
"If you are watching this video in 2022 probabuly going to cost a little bit more". Well like your produce, this has aged beyond better than you could have expected.
So when can we look forward to some chacuterie videos?
I've made and cured guanciale myself based on youtube vids and would love to see what you guys are doing :)
never. guy fucked up on coke and forgot about taking care of his meat xD
Does this project use an Atmospheric controller ?
hello, i m going to start to do small one for myself . i will add an extra UVC lamb too. I wonder how long the little fan should work?
Hello, very nice video! Which brand are you using to control the fridge?
Does this set weigh the work of the refrigerator/ compressor? I mean does fridge often turns on and off to maintain the set temperature?
Mr. Che. The wire adapter to the thermostat, is it a standard end piece and that is what you connect to the original refrig thermostat?
Time stamp 1:40......... "this is 2018 and if you are watching this in 2022 it might cost a bit more".......... HAHAHAHAHA!!!
You called that one brotha..... far better than you could have imagined.
Would this work the same or better with stand up deep freezer?
Anyone catch what the box that controls the temp and humidity was called?
Great video Chef!! Do You think a frost free refrigerator is better or any refrigerator will work? Thanks !!
Damn, this guy is prophetic!
"If it's 2018 and you're watching this in 2020 ...
I'm curious to know how did you know it was safe to drill in the side without damaging anything vital?
He didnt! Luck favors the bold! lol
Usually on commercial fridges just read the manual. It will let you know where the coils are.
Since the fridge is plugged into the controller I’m guessing the fridge temperature is turned all the way down ?
I did that in the beginning in my build, then bypassed the internal temp control altogether and put the fridge into always on mode when there's power. But the power is applied through my temperate controller. The video is in my channel.
My fridge doesn't have pipes, just insulation. I did drill through the left wall and I heard air escaping maybe that was just the pressured air. Was told nothing should happen if I reseal the hole again after I put all the cables through. I did test it without sealing proper and when the fridge came on the temperature went up instead of down. Any idea?
Don’t you have to disconnect the fan that built into the fridge?
He chef good video was wondering if you me post the link to the atmosphere controller? Thank you
www.auberins.com/index.php?main_page=product_info&products_id=377
how do you know where to drill without damaging any gas tubing?
Hello Zarah!
I used a commercial refrigerator. They do not have gas tubes liking the sides like house fridges do.
Even so, unless your fridge has a freezer on the bottom the vast majority of lines are in the back. It's unusual to have refrigerant lines running down the sides.
Considering your using this for a curing chamber, I recommend drilling a shallow pilot hole to visually inspect you have a clean wall to penetrate.
If you see lines, stop and simply silicone the peice back in. It will look funny but so what. Then drill your exaust hole in the opposite wall.
How do you deal with the haccp ?
Michael j fox is the camera man. Awesome 👌🏾
Hi!
This video was something I was looking for (for long time). It's really inspiring and easy to make. I'm a a chef as well (in London) and kind of MacGyver (or DIY person) myself, and this is what I want to do back home in my country (Hungary) in a little bit more than 1 years time. I've downloaded your video (with lots of other meat curing videos) and hopefully I can start my on charcuterie business soon (or just keep on a hobby level for myself and the family).
Thank you very much ;-) !
P.S.: Do you have any video(s) for cold smoking meats?
Thanks, Zoltan
It’s 4 years since your comment, were you able to build one in Hungry?
Dude what’s there not to like?! I seen a very small one selling for $1300.00.
I think most of us have an extra refrigerator in the garage. How nice it would be to build one of these right?
Can I age large cuts of beef with this?
Is there videos of you curing meats? I can't find it.
Watching ur video in 2020. U had no idea of what would happen back then.
great job chef!
Arent you going to have alot of water build up with the humidifier?
A fridge is also a dehumidifier. You could use a dehumidifier in addition, but it wouldn't be needed because these atmospheric controllers only turn it on when necessary. The fridge would dehumidify a bit too.
Watching this in 2022, this dude was prescient lol. Practically predicted the chip shortage and inflation 🤣
why didn't you drill the hole down low so the extension cords would be out of the way of racks on the inside of the fridge?
I would've preferred a transfer plate so that he can plug in on the outside, then plug stuff in on the inside and if anything needs to be swapped - he just swaps on the inside without undoing everything. Also, 2 things went low, 1 thing went high ( the humidity / temp detector ). He probably did it high because of the racks and knew he could hide a lot of the wires... Although, what I don't like about it is if he needs to clean the fridge, he has to wipe down those cables... this is why a transfer plate would be useful. Much shorter cables, exactly where needed. Or running cables behind the plastic skin, and seal it.
Can you send me the link for the atmospheric control thank you
1:37.... This dude is a damn psychic!
Just curious why haven't you filmed a follow up video ? Love this film !
Sorry, I probably should. I'm more integrated in showing people how to build a chamber so they can run thier own expetiments as opposed to showing off the charcuterie I've made.
where did you buy it
This guy looks exactly like Paul Chek even talks like him! wow!
I'm confused. Why is there a humidifier in the fridge and not a dehumidifier? Like isn't curing about keeping the humidity low instead of high? Like I just don't get this.
For my application (curing cold smoked sausages) I have to start with the relative humidity at 92% and gradually come down to 64% over time.
Nice video. I’m very interested in building this. Can you tell me how often you are adding water to the humidifier? Are you replacing water everyday or cleaning it everyday? Also, do you need to routinely sanitize the curing locker?
Actually, we have had no problems using tap water. I fill the tank on the humidifier on average ONCE per 6 week curing cycle. It's amazing how little moisture it takes in a sealed locker like this. It's very efficient. Good luck!
Sorry...forgot to answer your last question. Yes, we sanitize with a very light bleach water solution before each curing session.
You could also use the fridge water line if you have it and have it auto-fill based on level.
Watching in Feb. 2024 from the Philippines.
"this is a humidifier, you can get it anywhere, I found this one in a drug store, this is a plug and play atmospheric controller, you can't find it any where and I won't respond to anyone asking about it. next step is to put a bunch of holes in a fridge, DONE!"
OUI CHEF!
Daniel McMahon That awkward moment when a zombie in search of brains walks right past you!
Does you not install UV light?
Doesn't sunlight cause the fat to go rancid?
Having the hole so high on the fridge seems like a waste and an unnecessary use of extension cords, but other than that, this is great
I'd rather have my Controllers at eye level. If installed the way you suggest Chris, you'd be on the ground trying to read the Controller temp and humidity readings.
Ernest Loyer I don’t see that at all. Looking at the video at 3:40, the humidifier has a LOT of slack cable. He could drill the hole at the bottom, make the humidifier cable come out and then go up outside of the fridge. As far as eye level, I agree it’s a good height, but look at 4:45 and you will see he wrapped his cables up top AND the controller is a good foot above eye level. Your comment about being near the ground to check levels is silly and not accurate. He has plenty of cable to make a hole at the bottom, not use an extension chord, and still have the controller high enough to utilize. My comment was a simple observation.
@@chrisvarns8584 Matter of preference. I would rather have all my wires internally than all over the floor where (because it's a commercial kitchen) is a hazard and tend to get mop sloppy. Also, since hot air rises, that is where most of your humidity is - so that is where the sensor belongs. You are physically at the mercy of the sensor cord length.
P.S. my comment was also a simple observation of your observation.
You could do the hole and 3D print something so it looks even better - you could also run the cables on the inside behind the plastic liner. Having extra plugs isn't a terrible idea. The hole with the foam looks rigged... Using a transfer plate would've been better so you plug into it from the outside, then have connections on the inside so you get a better seal and if you have to swap something out you don't have to undo everything.
This guy means business.
What brand is the atmosphere controller?
Any changes since your conversation?
Fuck yeah dude ima make a meat locker
1:40 And yes, I am watching this video in 2022 🙂 and yeah, stuff is more expensive... This Stedman guy can predict the future.
Love it !
"if you're watching this in 2022 its probably going to cost more..." Ha! this video aged very well... (pun intended)
Would this be legal for a professional use?
Watching this in 2022 and umm yeah, you're correct. Things got more expensive 😞
where does excess heat go?
Pulled out by the fridge.
i😂😂m watching this in 2022 and expensive is an understatement
Dude great video
Did you have to pay the old gal to stand around or did you just pay her in ice cream 😂😂😂. Good video thank you ALL, and the dig about California the Hitler state was PRICELESS.
Good job, thanks.
Look down in the comments. Music Boxfan found out that it's a Auber. Just type Auber Controller in Amazon and it pops up. It's listed at $199.00+ free shipping.
Great video thanks!
Thank you
You can see a meat eating brain ✓
Perfect "how to".
Thx
Sir, if your not a mess sgt. You could play one
How did you know I would be watching this in 2022? 😳
The personification of a no bullshit guy ✌
Holy shit I’m sitting hear a bit blazed in 2022 and you called me out
I would have used a cheap old refrigerator not a commercial grade refrigerator. After all the commercial refrigerator is an expensive overkill and the airflow might be too high for meat curing.