Dry Curing Cabinet

Where to buy, how to use. Stuffers, casings, spices, grinders, etc.

Dry Curing Cabinet

Postby wittdog » Mon Feb 25, 2008 6:01 pm

Dry Curing Cabinet�..another little project I am thinking about�
I�ve already got one of these�.
http://www.amazon.com/Johnson-Controls- ... B0002EAL58
Get one of these
http://www.amazon.com/Green-Air-THC-1-H ... 221&sr=1-2
And hook it into a humidifier��
And attach both of them to a fridge..and Dry cured meats all year long�.
And I could measure it with one of these�..
http://www.amazon.com/Extech-445815-Hum ... s_hg_img_2

Any thoughts�.
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Postby Iamarealbigdog » Mon Feb 25, 2008 6:06 pm

Already there... just waiting for the spring to assemble.

However I do not have something to cool it, heat it but not cool. Was looking into portable airconditioners... as a fridge does not seem large enough
Cheers from The Big Dog
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http://blog.lesnoiracochon.com

Where tasty things happen
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Postby wittdog » Mon Feb 25, 2008 6:11 pm

As for the size..I guess it would depend on how much you plan on doing..
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Postby DarrinG » Mon Feb 25, 2008 10:24 pm

Witt,

This is defiantly a project that I would like to see a video on. Keep us posted.

DarrinG
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Postby saucisson » Thu Mar 13, 2008 6:11 pm

further discussion moved to:

http://forum.sausagemaking.org/viewtopi ... 0208#30208

(I can't merge threads unfortunately)
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