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View Full Version : for the Sausage makers - a home made incubator box


GARNAAL
11-17-2012, 12:07 PM
I have been making cured/airdried sausages and salami for a couple of years now and always was fiddling around with some homebrewn setup in the oven to hold the temp at ~ 90F for 15 hours or so to get the fermentation of the added Starter Cultures going..

something like this:
https://public.sn2.livefilestore.com/y1prdq1M6i4FwrkaXo3HrTLxckKTmXXw-tua1J08aFFA7aWbUmZSNqV53uNC3jzyxlwV1QjQqdONHeS9Jts AF1EvQ/HPIM4633r.JPG?psid=1

well I finally got of my case and constructed a incubator box like this:

https://public.sn2.livefilestore.com/y1pX1ugi9gGQnPn5b_B9IqkfUDZmNSUfKQL9oQNPl5wzkQHiYc lGji7x8SeVZHfd9Aq48ORG3o4GH9xUTXAHdShiQ/HPIM5189r.JPG?psid=1

all you need is a 4x8 sheet of Aluminum clad OSB (7/16 inch),
some framing wood (1 1/2 x 3/4 inch,
a line voltage switching thermostat and a wall box to mount it on,
a light socket with a heavy duty 70W lightbulb,
box of drywall screws,
some electric cord and hardware (hinges and lock)
couple of 1/2 inch dowels cut to the size to fit in your dryer.

here you get the idea..

I measured the inside of my dryer to cut the dowels to the size
so they slide in the rails of the dryer ( a peltier type cooling, college fridge)

https://public.sn2.livefilestore.com/y1pJiF8FF_b622v0RknH2m_saWN3ZIzqdwJE-h7SG6WyaKwvOO4dRKivXwkoPOPYaI_6SJten59Nu_pRJu66xdx uw/HPIM5212r.JPG?psid=1

and sized the incubator box accordingly so I could hang the dowels in there.. assembled the box with the Aluminum clad facing the inside!!

https://public.sn2.livefilestore.com/y1pBenCJncJF95kmlE73_wh76tf2kGboDH8R4TE5Eqe0_hAB46 xGZNnTyg21atnHe1o2SEBOoVNihDQ8jjCtGBkmg/HPIM5190r.JPG?psid=1

https://public.sn2.livefilestore.com/y1pobG37FLLrr3G2BCfsK1h6EXUsmi1UAsMIha2r4hwKnhgzlJ PdtEgG75QpM5FDLR39IrPMqPnOEEHC_AV7b_HcQ/HPIM5192r.JPG?psid=1

mounted the thermostat and wired it to the 70W light bulb on the bottom..

https://public.sn2.livefilestore.com/y1pX1ugi9gGQnPG4SUuCQchGU9tA5jtGDTLDH3qR2UlbXEseap uca5HlWiOsUiPS5svz9d2ybRVljDWkVvyRySjsw/HPI_003.JPG?psid=1

https://public.sn2.livefilestore.com/y1pyyBgtZoHWKtmApMvGyDVlO4wY0DnG4xCTBXKAXOD5CGq4UA SX1HnkKuesD0OdXtTIH_GY_u2qnrbiCpuoHlccA/HPIM5197r.JPG?psid=1

https://public.sn2.livefilestore.com/y1pU7Cmf4rW2tSyW1ThMwJ3UKADj7KLELgh3CJbUGbAHMN7b8J 0RU4Bfk_BMeM1py3K3RNgiw5V2P1jXBh_U7i0vA/HPIM5196r.JPG?psid=1

I cut a removable piece (for easy cleaning) and drilled holes in it on one side (away from the light) - to allow heat distribution and placed it above the lightbulb..

https://public.sn2.livefilestore.com/y1pU7Cmf4rW2tSdHoj3PZTU1tayY0Kanv74xSahaKd_6QwUb7n xFX-XoVkg21ez0uKQ9X1qwctHrhq9V4wYKCp_MQ/HPIM5194r.JPG?psid=1

here you see a load ready to go...

https://public.sn2.livefilestore.com/y1pyyBgtZoHWKvSWVN8r3b9zWjHGBHC1bdfJN1PJsD2gx-djU0xKYDykiYTu3lGJLWS_3qiYYL76vnymJ1C2Rwe0g/HPIM5205r.JPG?psid=1

set the temp - close the door - and the light will switch on and off to keep the desired temp in the box in the box

https://public.sn2.livefilestore.com/y1pnAPeTfIo3mefitZwnAmlS_x7BLQXNUvHw6X6fUSu8l-y-BQ6fkhYWuqM3JpJM2Dovks1DkWaTGVuSy13Qa2J4g/HPIM5206r.JPG?psid=1

colonel00
11-17-2012, 12:11 PM
Very cool. I need to start doing this someday.

fingerlickin'
11-17-2012, 12:11 PM
I'm not a sausage maker yet, but that's a sweet set up. :thumb:

gtr
11-17-2012, 12:11 PM
Love that! I have yet to try fermented sausages.

Thanks for putting that up - way cool! :clap2:

Bonewagon
11-17-2012, 12:13 PM
That's pretty sweet. :thumb:

chicagokp
11-17-2012, 02:18 PM
Thanks for the instruction. That looks great. How does the air flow or does that matter? At the fermentation step are you only looking for warmth?

GARNAAL
11-17-2012, 02:38 PM
Thanks for the instruction. That looks great. How does the air flow or does that matter? At the fermentation step are you only looking for warmth?

Airflow does not matter during this step - (and hot air rises- that's why I put the light on the bottom..:mod:) it's the constant temp ~ 90F that gets the Starter culture going during these 15 or so hours.....
after that I move the sausage in the drying chamber with a lower temp ~ 55 F anyway..

Airflow is more important during the drying cycle but I get that in my peltier cooler from the built in Fan.

I noticed that now the Sausage is hanging -and not stacked up on top of each other like before in the oven- that the coloring is a lot better after the time in the incubator - I think the more even warming up of all sides of the sausages has something to do with that.

IamMadMan
11-17-2012, 03:26 PM
I have been making cured/airdried sausages and salami for a couple of years now and always was fiddling around with some homebrewn setup in the oven to hold the temp at ~ 90F for 15 hours or so to get the fermentation of the added Starter Cultures going..




Thanks for sharing your ideas and design......