(edited to correct the mis-use of Hygrostat)
My problem surrounds humidity, humidifiers, hygrometers, curing times and case hardening.
(I have posted several posts on the related topics, feel free to look through them for background info if it assists)
Currently I have a Danby DWC350BLP wine cooler for a curing chamber, with 3.2 cu ft capacity:
http://www.ajmadison.com/cgi-bin/ajmadi ... 50BLP.html
It is generally too cold, so I have a timer that puts it on for 30min every 2h15min, providing an average temp of 57F
I have a small CPU case fan that turns on when the chamber turns on.
I have a small humidifier in the chamber than can come on when I see fit (or be put on a timer).
I gather excess moisture (run-off from the chill-panel at the back) into a container of salt and dump if it gets too full.
I have an electric thermometer/hygrometer and an analogue one.
I have performed many calibration tests with these devices and used multiple others with the same tests, and ultimately they have been calibrated using the wet salt/zip-lock bag over 24 hours.
I felt after so much trial and error, I had the perfect set up!
Here is the chamber:
<a href="http://s1218.photobucket.com/albums/dd408/mrphilips/?action=view&current=chamber.jpg" target="_blank"><img src="http://i1218.photobucket.com/albums/dd408/mrphilips/chamber.jpg" border="0" alt="Photobucket"></a>
So I tested it using the Ruhlman/Polcyn recipe for pepperone.
The pepperone is to hang for 12-18 days at 60-70% humidity.
I found that the humidifier produced way too much humidity after it had run for a bit, so I turned it off and have allowed the humidity to ease off slowly over the 9 days the sausages have hung – it has gone from 95% down to 75%, today.
Today, I weigh my sausages and find they have lost an average of 41% humidity after only 9 days.
Here’s a pic
<a href="http://s1218.photobucket.com/albums/dd408/mrphilips/?action=view&current=pepperone.jpg" target="_blank"><img src="http://i1218.photobucket.com/albums/dd408/mrphilips/pepperone.jpg" border="0" alt="Photobucket"></a>
I believe that pink centre and brown outside is case hardening. The texture is… chewy, but this is an all-beef, no fat recipe, so that’s not a big shock. But the texture is not consistent from edge to interior.
So… I have a well thought-out setup, a calibrated hygrometer, humidity to spare… and I still over-dry in less than half the time required.
I just don’t get it! What’s wrong?
I’ve engaged in so much debate over the calibration of the hygrometers, and no one is able to tell me I’m doing it wrong… why is my chamber not doing the job?