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Trial Run On The Dry Cure Cabinet
Posted: 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
Both controllers can be purchased here : http://www.auberins.com/
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.
All it's missing is some hanging salami
Posted: Wed May 09, 2012 12:42
Ran it through the night and it was pretty steady. Heres a section of the recorded graph
Posted: Wed May 09, 2012 13:35
Wow pretty high tech bud, now bring on the salami's
Posted: Wed May 09, 2012 13:53
That is looking great!
Posted: 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)
Posted: 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.
CHART RECORDER= http://www.extech.com/instruments/produ ... prodid=167
Posted: 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.
Posted: Fri May 11, 2012 01:46
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
Posted: 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.
Posted: 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
Posted: 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.
Posted: Sun May 13, 2012 07:36
That sure is an awesome cure cabinet!
The upright freezer was a smart choice rather than a fridge.
Posted: 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
And here is what they are suppose to look like when they are done.
Posted: Mon May 14, 2012 02:20
Posted: Mon May 14, 2012 02:25
They are looking good.