for the Sausage makers - a home made incubator box
I have been making cured/airdried sausages and salami for a couple of years now and always was fiddling around with some homebrewn setup in the oven to hold the temp at ~ 90F for 15 hours or so to get the fermentation of the added Starter Cultures going..
something like this:
well I finally got of my case and constructed a incubator box like this:
all you need is a 4x8 sheet of Aluminum clad OSB (7/16 inch),
some framing wood (1 1/2 x 3/4 inch,
a line voltage switching thermostat and a wall box to mount it on,
a light socket with a heavy duty 70W lightbulb,
box of drywall screws,
some electric cord and hardware (hinges and lock)
couple of 1/2 inch dowels cut to the size to fit in your dryer.
here you get the idea..
I measured the inside of my dryer to cut the dowels to the size
so they slide in the rails of the dryer ( a peltier type cooling, college fridge)
and sized the incubator box accordingly so I could hang the dowels in there.. assembled the box with the Aluminum clad facing the inside!!
mounted the thermostat and wired it to the 70W light bulb on the bottom..
I cut a removable piece (for easy cleaning) and drilled holes in it on one side (away from the light) - to allow heat distribution and placed it above the lightbulb..
here you see a load ready to go...
set the temp - close the door - and the light will switch on and off to keep the desired temp in the box in the box
Very cool. I need to start doing this someday.
I'm not a sausage maker yet, but that's a sweet set up. :thumb:
Love that! I have yet to try fermented sausages.
Thanks for putting that up - way cool! :clap2:
That's pretty sweet. :thumb:
Thanks for the instruction. That looks great. How does the air flow or does that matter? At the fermentation step are you only looking for warmth?
after that I move the sausage in the drying chamber with a lower temp ~ 55 F anyway..
Airflow is more important during the drying cycle but I get that in my peltier cooler from the built in Fan.
I noticed that now the Sausage is hanging -and not stacked up on top of each other like before in the oven- that the coloring is a lot better after the time in the incubator - I think the more even warming up of all sides of the sausages has something to do with that.
Thanks for sharing your ideas and design......
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