bluetang
somebody shut me the fark up.
I'm looking into putting together a drying cabinet for making fermented sausages. I need to control both temp and humidity. I've googled the subject and boiled it down to this: a line voltage thermo to control the temp, a humidistat to control the humidity, and a box to hold it all. A freezer seems to be the right choice because with the line voltage thermo, it can be a fridge or a freezer. I'll use a small room humidifier to add moisture via the humidistat. Am I barking at the moon here? Anyone making dry cured sausage, please chime in. Thanks