Trial Run On The Dry Cure Cabinet

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Devo
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Trial Run On The Dry Cure Cabinet

Post by Devo » Wed May 09, 2012 10:36

This has gone really well so far. Both controllers are wired and hooked up. Using the spare bedroom...you know the room that used to be the junk room :mrgreen:
Both controllers can be purchased here : http://www.auberins.com/

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I can down load the info to my laptop to help keep track of success's and screw ups. ;)
So far R/H and Temp have been real tight. Only the freezer and humidifier are kicking on and off.
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All it's missing is some hanging salami
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Post by Devo » Wed May 09, 2012 12:42

Ran it through the night and it was pretty steady. Heres a section of the recorded graph
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Post by uwanna61 » Wed May 09, 2012 13:35

Wow pretty high tech bud, now bring on the salami's :mrgreen:
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Post by DLFL » Wed May 09, 2012 13:53

That is looking great!
Dick

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Post by JerBear » Thu May 10, 2012 05:12

Very interesting looking software, was it included with the meters? I wonder if they have an Apple version (I didn't see anything on their website about the software)
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Post by Devo » Thu May 10, 2012 11:53

JerBear wrote:Very interesting looking software, was it included with the meters? I wonder if they have an Apple version (I didn't see anything on their website about the software)
Two separate company's. One is for the RH520A: Humidity+Temperature Chart Recorder and the other is for the cabinet controllers.

CONTROLLERS= http://www.auberins.com/

CHART RECORDER= http://www.extech.com/instruments/produ ... prodid=167
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Post by Bubba » Fri May 11, 2012 01:02

Very neat looking setup! I love the technology of controllers and PC software!

I have looked around for a refrigerator without freezer for a similar project, and the only one I can find is at Sears. Everyone else sells refrigerators with freezer compartments.
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Post by Devo » Fri May 11, 2012 01:46

bubba
When I was looking into a fridge or a standup freezer I decided on the standup freezer for this reason. When I am not using the cure cabinet I can use it as a fridge with the controller or just as a standup freezer. You can't do that with a fridge :wink:
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Post by ssorllih » Fri May 11, 2012 02:12

Since we don't need very much cooling, I have wondered about the use of a working fridge as a source of cold air with small ducting to the curing chamber. The temperature controller could control a blower supplying chilled air as needed through the duct work. This would work much the same as a furnace supplies heat to an entire house or a central AC unit supplies chilled air to the entire house.
Ross- tightwad home cook
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Post by Devo » Fri May 11, 2012 02:26

Im sure many things will work Ross. You will need to be able to control air flow though. It has a lot to do with the drying process. Even my setup I don't have a fan YET....and I say YET because I might just get away with opening the door once a day or i might end up with trash because I don't have a fan. Time will tell. If you read all thats out there you start to wonder how the heck they did this before technology :lol:
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Post by ssorllih » Fri May 11, 2012 02:50

I think that the size of the room they used was a factor. We make small samples where our forebears made food for the year.
Ross- tightwad home cook
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Post by Baconologist » Sun May 13, 2012 07:36

That sure is an awesome cure cabinet!
The upright freezer was a smart choice rather than a fridge.
Godspeed!

Bob
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Post by Devo » Sun May 13, 2012 13:14

Salami Milano Style

I used Beef Middles for the casings, tough suckers thats for sure, no blow outs with these things
Day one, in the Dry Cure Cabinet @ 12 PM.
Incubate @ 85°F and 90% R/H for 24 hours.
Seems easy enough ??? ??? We will see
Having a hard time keeping the R/H down to the recommended 70% range after the 24 hour incubate. Hoping after it starts to dry out a bit the R/H will settle in.
The small one with the string weighed in at 463 grams. Needs to loose 30% of its weight
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And here is what they are suppose to look like when they are done.
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Post by Devo » Mon May 14, 2012 02:20

Starting to get some action on these. Took three days but the white mold is starting, that,s a good thing by the way. Thanks Aaron for telling me to just relax and let it do its thing. ;)
Hopefully this will just keep getting better.
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Post by ssorllih » Mon May 14, 2012 02:25

They are looking good.
Ross- tightwad home cook
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