Originally Posted by chicagokp
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?
Airflow does not matter during this step - (and hot air rises- that's why I put the light on the bottom..
) it's the constant temp ~ 90F that gets the Starter culture going during these 15 or so hours.....
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.