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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!

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

Phil

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.

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.