There have been many discussions about adapting a fridge as a drying chamber for those of us who don't have access to anywhere else with suitable conditions - this is just my take on the problem:
As i see it, to air-dry meat and particularly salami successfully requires 3 things in the drying chamber:
� The correct temperature
� The correct humidity
� Air circulation
This is how I attempted to solve these issues.
First, acquire a fridge:
(�40 - ebay)
Then to solve the problem of it not running at the temperature I want (10�C to 15�C) I used separate control box to over-ride the fridge's own thermostat:
The capillary thermostat (�16) in this control box is from RS Online, it controls power to the fridge via a relay that ensures electrical isolation and increases it's switching capacity. Probably better is one of the digital fridge thermostats that are often available on ebay - just enter digital fridge thermostat in the ebay search box - seller keefybaby often has them.
This thermostat allows me to control the fridge to within a 3� - 4� band.
Next the problem of humidity. Many of us have checked the humidity of our fridges and rubbed our hands with glee to see that the humidity seems OK for air drying, only to find that when we put meat/sausage into the fridge, the humidity soars.
What I needed was a way of reducing the humidity when it's too high, but of also increasing it if it's too low.
I used a Pfannenberg Hygrostat (�32) from RS online. This can be bought online, but RS also have trade counters around the country (see website for details).
The hygrostat switches the live between to outputs with about a 5% gap in between. It is wired through a control box to keep things tidy.
(OK, I know it's a lousy wiring diagram!)
Ideally, it would switch between a humidifier and dehumidifier, but having looked at the cost I decided to use a mini fogger from Maplin (�15) for humidity. This seemed liked a good idea but in practice sprayed water everywhere! The problem was solved by putting it in a plastic box with a hole at the opposite end to the fogger for the mist (but not spray) to escape.
Excess humidity is controlled by using a 'computer case fan' to extract air from the fridge. They cost a couple of quid from a computer shop/online. Mine's recycled out of an old computer.
The humidity is monitored using an 'Exo Terra' Digital Hygrometer (about �7) from ebay or your local aquatic centre. I will also add one of their thermometers in due course.
To complete the set-up, air vents were drilled in the top of the panel on the opposite side of the fridge to the fan to give an airflow around the meat.
Finishing touches - all the holes have had grommets (Maplin) inserted and the large hole for the fan has been lined with a 'bush' (a slice of plastic pop bottle). The outside of the hole has a grill over it (off an old computer) and it will have an insect screen made from plastic 1.5mm mesh from my local aquatic centre (about �2 per metre). The cables will be tidied using sticky mounts that hold cable ties (Maplin).
I need to cut some dowels for hanging things on, and in due course the two electrical control boxes will be incorporated into one unit.
I've got some pancetta curing at the moment, I need some more meat and want to do more chorizo's next, followed by Lonzino, bresaola and salami.
Oh, and the white polypropylene 'butcher's hooks' are from:
http://www.biltongbox.com/shop/index.ph ... at&catId=9
I'm chuffed with the result, and owe a good few salami's to my mate Malcolm (His business makes 'one off' electrical control boxes - you know, when everyone else says it can't be done - they send for Malcolm - he's virtually retired now but still has all his necessary certificates etc so I'm running legally!)
...and what of the old wooden box from my previous attempts?
...well that's being recycled as a 'fermentation' chamber!
Phil