my fermentation box. tupperware. will I need to add humidity

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my fermentation box. tupperware. will I need to add humidity

Postby yianni » Thu Nov 07, 2013 9:49 pm

Hello all,

Check out my fermentation box. I have a temp controller that I will be dangling the sensor in so that it turns off the heat at the predetermined temp.

From my searches it seems like this will do the trick. I added a small 80mm fan to keep the air from being stagnant.

My theory is I tie the links to the dowels then I can easily transfer the dowels to some hooks in the attic.

Another thought it may be cool enough in the attic in a month to just carry the whole box up there for the cure, thoughts?


So for a 12-24 hour fermentation do you think I will need to add a salted pan of water? or thougths / advice on this build?

Thanks!

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Re: my fermentation box. tupperware. will I need to add humi

Postby wheels » Fri Nov 08, 2013 2:56 pm

I don't think you'll need to add humidity. The sausage will provide that.

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Re: my fermentation box. tupperware. will I need to add humi

Postby johngaltsmotor » Fri Nov 08, 2013 5:25 pm

For the fermentation period you will likely be able to maintain desired humidity simply from the meat releasing moisture. The fan may be larger than needed, but the meat should be moist enough and the humidity high enough inside that you won't over dry the surface.
Pigs are magical creatures.... they turn vegetables into BACON!!
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Re: my fermentation box. tupperware. will I need to add humi

Postby herjac » Fri Nov 08, 2013 10:32 pm

I have the same fermentation box. I found that it didn't need temperature control if used with T-SPX at room temp. 20 -22C. No additional humidity is required as others have noted. I have the fan off the first day and on the 2nd and 3rd day. Depending on the amount of sugar added the pH is generally about 5 by then and safe to go to the curing chamber.
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