Thread: Meat Curing?
View Single Post
Unread 04-24-2013, 12:12 PM   #5
Swine Spectator
Full Fledged Farker

 
Swine Spectator's Avatar
 
Join Date: 06-04-12
Location: New Orleans, LA
Downloads: 1
Uploads: 0
Default

I do some curing. You want to control temp and humidity. My budget solution was to buy a wine fridge. The wine fridge does not dehumidify. It holds 50-55 degrees pretty well. I put a large bowl of salted water in the bottom to help keep the humidity up. It has a small fan that helps circulate the air.

I spent a few bucks on a decent hygrometer, but other than that my overall investment was fairly low.

David
__________________
Klose 20 x 48, Stainless Performer, Smokey Joe Platinum, stainless hibachi, coal rotisserie, cinderblock hog cooker

Certified IMBAS MOINK Baller!
Swine Spectator is online now   Reply With Quote


1 members found this post helpful.
Thanks from:--->