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Unread 11-07-2012, 07:37 PM   #6
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Originally Posted by chicagokp View Post
Very cool. How do you handle the humidity if curing dry sausages? Do you have pics of your overall setup?
For humidity I have just been putting a half pan in the bottom with 1/2 of water and checking a cheap humidity gauge

It's not the best but it keeps me close. Not too much water in the pan allows me to pull the pan or add more water as needed.


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