12 Oct '17, 2am

@boboroshi I made a blog post once, but not much since then. I’ve changed my setup too, so I should blog again https://t.co/JBnq69MoXG

Crouching Tiger, Hidden Salami 2012-07-09 @ 16:51 I’ve been learning how to cure meat, and I thought I should share my setup. I’m currently on my third batch of meat (second time curing salami). Curing meat requires control of the environment, external and internal to the meat. This post is about the hardware I use for controlling the environment outside the meat. Specifically: Temperature Humidity Wind speed Temperature I’m using a wine fridge, the Vinotemp VT-27 TS : I chose this fridge because it has a temperature range of 39ºF to 65ºF, which is an ideal range for meat curing. Most of the curing time is spent around 60ºF, but during the fermentation stage, you must keep the temperature at 70ºF. In order to maintain the higher temperature, (until recently) I used a Freezer Temperature Controller . I was able to figure out the wiring for the temperature relay coil that co...

Full article: https://tenderlovemaking.com/2012/07/09/crouching-tiger-h...

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