Humidity in Smoker
Posted: Tue Dec 11, 2018 02:20
Hi all, new to the site and new to fermented sausage so hope someone can give some good advice. My first batch of Salami and Sujuk is in the meat chamber and drying about 2 weeks now. All is going well and averaging about 1% weight loss per day. I put the Sujuk in the smoker for about 12 hrs and had a substantial weight loss of 6-7%. My smoker is a very simple plywood box with a Proq cold smoker and temp controller which keeps it between 59 to 64 deg F. I live in Alberta and this time of year the humidity is very low so I am wondering how others keep humidity in their smokers. I do have a Auberins humidity controller but reluctant to use it as not sure what the smoke might do to the sensor. If there is another thread that deals with this topic please pass it on. Thanks, I appreciate any help.