Essentially, I was looking for some info from the brethren regard temp and humidity controllers for a salumi/charcuterie drying chamber. My original plan was to go with the inkbird models, but not sure if there are better options.
The basic setup idea:
I don't mind spending a little more for a better product, but I also don't want to take out a loan for homemade salami
Anyway, I know this is a vague post, and I attribute that to my inexperience in this endeavor. I have scoured reddit and some blogs and I feel they pointed me in right direction.
Thanks for looking and thanks in advance for the input!
The basic setup idea:
- Fridge (no freezer) - ~3.3cu Ft
- tiny humidifier
- computer fan (possibly)
- Temp controller
- Humidity Controller
I don't mind spending a little more for a better product, but I also don't want to take out a loan for homemade salami
Anyway, I know this is a vague post, and I attribute that to my inexperience in this endeavor. I have scoured reddit and some blogs and I feel they pointed me in right direction.
Thanks for looking and thanks in advance for the input!