Originally Posted by BBQBeaver
I just use my cantina (cold cellar) in the basement during the winter to make salami. As long as you can control both the temperature and the humidity you should be fine.
When you say doesn't seem to be working, are you getting proper desired temp and humidity and then meat is just not coming out right?
I am asking whether you feel it is the chamber itself or possibly your curing process/ingredients/techniques.
oh it is for sure our chamber. we purchased a really cheap normal size fridge (might be part of the problem?) and have put a temperature regulator (52 degrees) in it and a humidifier. We dont have a stand alone hygrometer because its built into the humidifier. I think it might be bad though because it just doesnt feel right in there. Maybe we need to build a cellar!!