sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
I had to decommission my original curing chamber that I made using a large upright deep freezer so that I could use it for it’s true purpose as a freezer. I tried to snag a glass door beverage cooler for curing chamber 2.0, but they’re pricey when in good shape and I just couldn’t justify the extra $$$ for a glass door. I wasted too much time waiting for the right deal to come along.
Last week I picked up a lightly used Whirlpool freezer from bookface marketplace and put it in my basement. I hooked up my Inkbird temp and humidity controllers I use to cycle the freezer power on and off to regulate the temp, and to trigger a humidifier and a dehumidifier on and off the balance RH %.
It’s been online about 12 hours now, and it appears that my original temp and humidity parameters on the other freezer work well with this one too. Maintaining about 56*F and 76% RH for 12 hours now.
I have three coppa muscles I vacuumed sealed and froze that are now thawed in the fridge. I am going to cure them today, and in a week or so, they’ll be ready for long term drying/aging in the curing cabinet.
curing chamber 1.0 thread
Finished coppa from the last batch I did:
Last week I picked up a lightly used Whirlpool freezer from bookface marketplace and put it in my basement. I hooked up my Inkbird temp and humidity controllers I use to cycle the freezer power on and off to regulate the temp, and to trigger a humidifier and a dehumidifier on and off the balance RH %.
It’s been online about 12 hours now, and it appears that my original temp and humidity parameters on the other freezer work well with this one too. Maintaining about 56*F and 76% RH for 12 hours now.
I have three coppa muscles I vacuumed sealed and froze that are now thawed in the fridge. I am going to cure them today, and in a week or so, they’ll be ready for long term drying/aging in the curing cabinet.
curing chamber 1.0 thread
Finished coppa from the last batch I did:
Last edited: