tag:blogger.com,1999:blog-2989376878473705758.post5149116046248276303..comments2024-02-07T01:10:02.045-05:00Comments on Jon In Albany: Daydreaming of a Curing BoxJon in Albanyhttp://www.blogger.com/profile/05766493068147115690noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-2989376878473705758.post-75002748176373266972013-01-19T11:55:05.047-05:002013-01-19T11:55:05.047-05:00Scott over at the Sausage Debauchery store has the...Scott over at the Sausage Debauchery store has the hot pepper for Nduja. There was another blog that got hacked and then shut down that made several batches of Nduja. He once melted it and used it as a pasta sauce. Looked awesome.<br /><br />Scott also has some wild fennel I've wanted to try out for a run of salami. Never got to it though. Here's the link to his online store.<br /><br />http://www.sausagedebauchery.com/category/products/peperoncini/Jon in Albanyhttps://www.blogger.com/profile/05766493068147115690noreply@blogger.comtag:blogger.com,1999:blog-2989376878473705758.post-40670224787775234362013-01-19T07:48:05.477-05:002013-01-19T07:48:05.477-05:00Yeah, I bought this one (humidity controller)- htt...Yeah, I bought this one (humidity controller)- http://www.amazon.com/C-A-P-HUM1-Humidity-Controller/dp/B004CMOFBC/ref=pd_sim_sbs_hg_2<br /><br />My problem with it is that there is no "dead zone." As I said, either the humidifier is on or the dehumidify is on. This is too much air movement. If you want a true walk away and forget chamber I think you need a programable "dead zone" of about 7-10% so the thing just sits still for periods of time. <br /><br />In any event, what I am pretty much only fidgeting with my set up because I am obsessive. I think I have it to the point where a once a week check/adjustment/water refill is all that is needed.<br /><br />I currently have 4 smoked hams, 1 "lonzino," and 3 salamis in there. I don't have high hopes for the salamis because they were in there from the start while I was still sorting things out... We shall see. I am itching to try an Nduja recipe so that will probably go in there soon too.Mr. Davehttps://www.blogger.com/profile/00298336924228330358noreply@blogger.comtag:blogger.com,1999:blog-2989376878473705758.post-80575430977907747192013-01-18T22:51:31.085-05:002013-01-18T22:51:31.085-05:00Sounds like Frankenfridge is making progress. If I...Sounds like Frankenfridge is making progress. If I build something, one goal would be not having to babysit the unit. Go away for a weekend or if I have to travel for work, no one would take care of it. Maybe I could talk the kids into it.<br /><br />Auberins also has this humidity controller without a a built in temperature controller. It is about the same price, but has another toggle that can turn on a dehumidifier or fan if the humidity gets too high.<br /><br />http://www.auberins.com/index.php?main_page=product_info&cPath=37&products_id=263<br /><br />I know what you mean about keeping occupied. After everyone went to bed last night, I made some pizza dough.Jon in Albanyhttps://www.blogger.com/profile/05766493068147115690noreply@blogger.comtag:blogger.com,1999:blog-2989376878473705758.post-41987475088599108662013-01-17T23:38:26.952-05:002013-01-17T23:38:26.952-05:00I have found that my set-up is functioning great w...I have found that my set-up is functioning great with some further minor tweaks that I will prob. post about soon. <br /><br />It is still not a plug in and walk away system, you kind of have to monitor it. The main problem that I have is that the humidity controller does not have a "dead zone," i.e. either the dehumidify or humidify function is on at all times. This causes too much air movement and will lead to drying.<br /><br />I just put in about 5 petite hams the other day. As they release moisture they keep the humidity very high, so at this point I have the fridge on the temp. controller keeping the chamber at 55 deg and I have the exhaust fan plugged into the dehumidify plug on the humidity controller. When the humidity gets above 70,the fan kicks on. This has worked splendidly and kept me right at 55 deg/70% relative humidity.<br /><br />When the hams have dried to the point where they aren't releasing the requisite moisture, I will plug the humidifier back in (the one I cobbled together is essentially the same as the reptile one you pictured) and unplug the exhaust fan. I have the humidifier on the same circuit as a very small lap top fan to keep a little air circulation going then too.<br /><br />I think my set up is a good (but pretty expensive) solution and I have very high hopes that with some care and attention I can start producing large diameter salamis and even dry-cured hams at will. <br /><br />I am sure something will go wrong, but I am enjoying all of the tinkering and thinking. It keeps me occupied.Mr. Davehttp://www.ridiculousfoodsociety.netnoreply@blogger.com