Wet and Dry Bulb Tables and Dew Point Readings

Air dried cured Meat Techniques

Wet and Dry Bulb Tables and Dew Point Readings

Postby Parson Snows » Wed Jan 19, 2005 7:09 am

Oddley

As promised please find below Wet and Dry Bulb tables and Dew Point Readings

This information is taken from LANGE'S HANDBOOK OF CHEMISTRY by John A. Dean (15th Ed)
Published by McGRAW-HILL, INC. (ISBN 0-07-016384-7)

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I hope that this is of some use to you

kind regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
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Parson Snows
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Postby Oddley » Wed Jan 19, 2005 11:16 am

Thanks for the tables now I will be able to work out the humidity.

Out of interest Parson who are your customers in Thailand. I wouldn't have thought that the Thai people would have been interested in British bangers.
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Humdities

Postby Parson Snows » Wed Jan 19, 2005 11:36 am

Oddley
glad that they're of some use to you.

you asked
Out of interest Parson who are your customers in Thailand. I wouldn't have thought that the Thai people would have been interested in British bangers.

There is a reasonably sized expat community in Thailand, though the Thais actually like my Lincolnshire sausages. They do however, eat them different. We are not talking your UK breakfast, sausage 'n mash or sausage snarny here. Generally, at least in our restaurant, they have them fried as normal and then have thinly sliced and eat them as a snack with beer etc. It took a little longer to get them used to Black Pudding.

kind regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
User avatar
Parson Snows
Registered Member
 
Posts: 760
Joined: Thu Nov 11, 2004 12:46 pm
Location: Bangkok, Thailand


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