Conditioning fermented sausage

alton · Post by **alton** » Thu Oct 11, 2012 13:12

Nice post. I like it. Thanks for sharing these information. Keep it up.

TSMODIE · Post by **TSMODIE** » Wed Oct 17, 2012 17:42

I am using the Johnson A419, I thave been proven very accurate at controlling heat and cooling, I use a single burner hot plate in mine for heating and the freezer for cooling, I have a batch of Salami alassandre and a batch of pepperoni in it right now, and they are on day seven now, with the hotplate on low, it controls the emp to within 1 degrees, here are some pics,Tim

http://s1208.photobucket.com/albums/cc3 ... NTINENTAL/

http://s1208.photobucket.com/albums/cc3 ... 20CABINET/

http://s1208.photobucket.com/albums/cc3 ... e/DAY%207/

crustyo44 · Post by **crustyo44** » Wed Oct 17, 2012 20:58

Hi Tim,
Your set up looks great, plenty of room. Was this actually a converted commercial freezer?
I am jealous?
Regards,
Jan.

TSMODIE · Post by **TSMODIE** » Wed Oct 17, 2012 21:06

Yes i picked this up a month ago, it was not suppose to be working, but it had a bad cord, i was going to use it for a smoker, but it works great, it is a continental 2f, 50 square ft, stainless, i did not pay anything for it, So far it has worked great,Tim