Fermentation Chambers

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Kijek
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Fermentation Chambers

Post by Kijek » Mon Feb 19, 2018 03:05

Dam it!!!!! :sad:
Just when I thought I was getting a handle on matters, you all start to come up with this new chamber thing, DAM!

I cure my "stuff" in refrigerator, then put in my "other" temp & humidity" controlled chamber until done.

Now your saying there are two types of environments / chambers ??? Dam!

Either I'm a dumb "" or there is a lot more to this hobby???
Last edited by Kijek on Tue Feb 20, 2018 12:19, edited 1 time in total.
reddal
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Post by reddal » Mon Feb 19, 2018 11:21

Kijek wrote:Dam it!!!!! :sad:
Just when I thought I was getting a handle on matters, you all start to come up with this new chamber thing, DAM!

I cure my "stuff" in refrigerator, then put in my "other" temp & humidity" controlled chamber until done.

Now your saying there are two types of environments / chambers ??? Dam!

Either I'm a dumb "" or there is a lot more to this hobby???
No - I think you got it right - the normal way is to ferment and dry in one chamber.

I started using a separate fermentation and drying chamber because I have a large room I can use for drying that can hold many times the volume of my fermentation chamber - so I can do a batch every week.

If you can fit everything you want to make over the whole cycle into one chamber then that would be simplest way.
Last edited by reddal on Tue Feb 20, 2018 12:20, edited 1 time in total.
LOUSANTELLO
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Post by LOUSANTELLO » Mon Feb 19, 2018 11:30

I use different only because I always have something going at 54 degrees in the chamber. When my old refrigerator broke, that's the one I use for fermentation. I keep it unplugged and place a small heater in it on a controller only when I need to ferment. After fermentation, I wipe it down and sanitize it, keep the door open for a couple of days, then close it up until I need it again. My chamber is a commercial double door stainless turboair. I couldn't be happier. I refuse to cut into it, so I have everything wired thru the gasket. Right now I have about 50 kilos of meat in it and there's still plenty of room for more.
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Bob K
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Post by Bob K » Mon Feb 19, 2018 14:15

Kijek wrote:I cure my "stuff" in refrigerator, then put in my "other" temp & humidity" controlled chamber until done.

Now your saying there are two types of environments / chambers ??? Dam!
Well Kijeck if you had purchased the book The Art of Making Fermented sausage like you were going too... you would already know the advantages of having both!!

They can be as simple as Redzeds cooler...
Image

Or Build a plywood box...
Image

Image

Or have a dedicated refrigerator like Lou, lots of options like using your smoker.

You need high humidity and be able to accurately control the temp
BBQBob
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Re: Fermentation Chambers

Post by BBQBob » Wed Feb 13, 2019 15:17

Hey gang!
I was thinking about using one chamber to do both until I came upon this a few weeks back. While checking out other topics on here I saw a member using a dishwasher for a smoker and I said, that would be perfect for a fermentation chamber.
My question on this approach is does it need a air intake/exhaust and a fan like a curing chamber??
25 years ago I use to smoke pot. Now I smoke pork.
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Bob K
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Re: Fermentation Chambers

Post by Bob K » Thu Feb 14, 2019 14:52

BBQBob wrote:
Wed Feb 13, 2019 15:17
My question on this approach is does it need a air intake/exhaust and a fan like a curing chamber??
No. You just need high humidity and be able to accurately control the temp. No circulation or exchange needed.
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Re: Fermentation Chambers

Post by BBQBob » Thu Feb 14, 2019 18:11

Thanks for the reply, Bob!
25 years ago I use to smoke pot. Now I smoke pork.
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