|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
11-07-2012, 03:22 PM | #1 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
Temperature Controller for Freezer or Refrigerator for Sausage Curing or Brewing
Several years ago I made a digital controller to use on my freezer and refrigerator to keep the temperatures consistent during brining, curing, and in sausage making. This works by cutting power to the refrigerator / freezer to prevent the refrigerator from getting too cold in sausage curing, and turns power back on as the temperatures begins to rise.
I spent about $100.00 on the high current teledyne relays and the digital probe and signal relay. While it works very well, there was nothing available off the shelf for this purpose. I recently came across this freezer / refrigerator controller made by Johnson Controls (basically an analog line level thermostat with a remote bi-metal probe). Temp Controller I thought those who are new to the sausage curing craft or brewing might have an interest in a simple device for that purpose at a reasonable price. Don't know if anyone has a need for this device or not, but thought I'd share it. . |
|
11-07-2012, 03:29 PM | #2 |
Full Fledged Farker
Join Date: 08-10-12
Location: North Alabama
|
I have used that controller for my keezer for several years. Mine maintains the temp within a degree or two without issue. My keezer lives in the garage, and in the summer my garage can get over 100f, while my beer stays a nice cool 43F.
You can also get a digital version, and there are a couple of other companies that make them as well. |
|
11-07-2012, 03:42 PM | #3 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
Quote:
Last edited by IamMadMan; 11-07-2012 at 07:40 PM.. |
|
|
11-07-2012, 03:49 PM | #4 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
|
Very cool. How do you handle the humidity if curing dry sausages? Do you have pics of your overall setup?
__________________
Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
|
11-07-2012, 04:49 PM | #5 |
is one Smokin' Farker
Join Date: 10-12-07
Location: Dayton Ohio
|
I have just got into sausage making. I have not tried making any dry sausage yet. I have an extra fridge I can use to hang the meat. I thought as long as the temp stayed within 36 - 40 degrees you were good
__________________
ROLL TIDE!!!! Big Mike Eagle River Barbecue Yoder YS640 Stumps Platinum 5 Trailer Members Mark 8 Burner Gasser |
|
11-07-2012, 07:37 PM | #6 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
Quote:
.. |
|
|
11-07-2012, 08:58 PM | #7 | |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
|
Quote:
__________________
Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
|
|
11-07-2012, 09:24 PM | #8 |
Got rid of the matchlight.
Join Date: 06-30-12
Location: Pittsburg, KS
|
Everybody laughed when I bought it, but I bought one of the cheap controllers from ebay for like $20 shipped. It only reads celsius, but is a dual control and has a hot and a cold side to it. I found a tutorial on youtube that is great and actually have it set up to where it heats or cools depending on the temperature.
Has worked great for when I am cold crashing and lagering my homebrews. Figured it was worth it for the cheap price. Have had it for over a year and it has worked great so far. |
|
|
|