Curing Room Equipment
Posted: Tue Nov 24, 2015 17:46
We recently remodeled a 1700's barn and there is a pit underneath the first floor. It has stone walls and a poured concrete floor. It's about 8ft x 12ft. i've had some sausages hanging in there to check what the environment is like. I'm guessing it isn't conducive to meat curing because i'm having trouble getting chorizo and sauisson sec to come out properly. The casing is drying and the sausage still feels mushy.
the pit is reading 63.7 degree F and 63% humidity with a digital thermo and hygrometer and the analog hygrometer i have is reading 55% i calibrated them both using the salt method.
i guess my question is what options do i have to turn this into a more operational curing room. all i can find for curing room equipment is the stuff people use to convert refrigerators into curing chambers. i'm sure the temp and humidity of the room will fluctuate in the warmer months. any help is greatly appreciated
the pit is reading 63.7 degree F and 63% humidity with a digital thermo and hygrometer and the analog hygrometer i have is reading 55% i calibrated them both using the salt method.
i guess my question is what options do i have to turn this into a more operational curing room. all i can find for curing room equipment is the stuff people use to convert refrigerators into curing chambers. i'm sure the temp and humidity of the room will fluctuate in the warmer months. any help is greatly appreciated