jasonjax
Babbling Farker
I managed to score an awesome deal off CL for a Carrier commercial glass door fridge. I've monitored the temps and they cycle between 34 and no higher than 41.
I also put a pink Hymalayan salt brick inside and a hygrometer.
I think i'm good with the temps because once the meat is at temp the short cycles that go as high as 41 shouldn't affect its temperature much. I imagine it will settle in around 35-37 degrees based on the cycling up and down.
What I am a bit concerned with is the relative humidity which seems to be between 85 and 87 degrees. The hygrometer is probably +/- 2%.
Do you guys have any suggestions for lowering the humidity any more? I'm thinking of grabbing one more salt brick which may affect it some. I noticed a lot of water pools on the brick. Should I not worry about the humidity and let it roll at the current level?
Any thoughts are appreciated.
I also put a pink Hymalayan salt brick inside and a hygrometer.
I think i'm good with the temps because once the meat is at temp the short cycles that go as high as 41 shouldn't affect its temperature much. I imagine it will settle in around 35-37 degrees based on the cycling up and down.
What I am a bit concerned with is the relative humidity which seems to be between 85 and 87 degrees. The hygrometer is probably +/- 2%.
Do you guys have any suggestions for lowering the humidity any more? I'm thinking of grabbing one more salt brick which may affect it some. I noticed a lot of water pools on the brick. Should I not worry about the humidity and let it roll at the current level?
Any thoughts are appreciated.
