Homemade Sausage Making

So my fridge can’t keep up with the heat we are having. The temp is creeping up to close to 60F. I normally like it at 52-54F. I do have some umai bags I’ve never tried so I’m wondering anybody has put half dried salami into umai bags and then inti your regular fridge? Some have surface mold but the Hungarian salami was smoked first so it does not. Thoughts?

I am pretty sure that the meat bags and the sausage bags are made from a different membrane.
Have you tried adding a few frozen gallon jugs of water to get the temp down? That will work as a temporary fix for your chamber.

Bob K wrote: ↑

Sun May 16, 2021 12:37

Have you tried adding a few frozen gallon jugs of water to get the temp down? That will work as a temporary fix for your chamber

Thx Bob I’ll give it a try

Is your unit cycling more than normal? I ask because I had the same issue and it ended up being a coolant leak.

Indaswamp wrote: ↑

Mon May 17, 2021 05:02

Is your unit cycling more than normal? I ask because I had the same issue and it ended up being a coolant leak.

Yes it is. The strange thing is the freezer section is working fine. The fridge only cost me $100 (you get what you pay for I guess) so I might get somebody come and check it. In the meantime I moved my controller etc into another fridge until I figure out the problem.

I don't think the Umai bags will work at this stage, since they are designed so that the meat adheres to the synthetic casing. If the salami is already half way dried a temp of 60F should be OK with an RH of 75. Just don't put in any product in there.