Dehumidifying problemm
- Chuckwagon
- Veteran
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Indeed!
Resistbody has a love for this craft down deep in his soul... like many others posting on our Wedliny Domowe forums. Your sausages look great and your equipment is outstanding. Keep up the terrific work! And keep in touch with us.
Best Wishes,
Chuckwagon
Resistbody has a love for this craft down deep in his soul... like many others posting on our Wedliny Domowe forums. Your sausages look great and your equipment is outstanding. Keep up the terrific work! And keep in touch with us.
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
- resistbody
- Beginner
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- Joined: Thu Oct 24, 2013 21:21
- Location: Bulgaria
Temperature controler is Cromoelectra CRT11 - it came with the fridge, so I left it, not very good, but worksel Ducko wrote:Beautiful looking sausage. Beautiful looking equipment, too. I'm impressed! Keep those pictures and information coming. What brand of controller are you using? (I have certain cravings...)
Humidity controller is DHC-100 , bought it from Ebay from Poland(came in 5-6 days) for about 50euro, but now I see they rise the price to 400 0_o
Actualy in Bulgaria we have prety good controlers, but as this is my first, dont want to risk with more expensive controller, first I was looking at this TCW122B-CM - price for controller and probe(temp+humidity) was about 200+$
Was looking for Auberins controller, but after shipping and customs charges price goes high...
- resistbody
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- Joined: Thu Oct 24, 2013 21:21
- Location: Bulgaria
Hello again. I made my first batch of dry whole meat cuts (dont know how it is in english)
Its pork and veal filets (longissimus dorsi and psoas minor - in Latin)
The veal was well done, but prok was bit juicy... in monday i put new batch of veal, and today new batch of pork. Will keep you in line.
All is eaten, so i could upload photos of test cuts only
In chamber
The Veal
The Pork
BTW I'm checking how much electricity chamber consumes, and it is average of 10kWh per day.
Its pork and veal filets (longissimus dorsi and psoas minor - in Latin)
The veal was well done, but prok was bit juicy... in monday i put new batch of veal, and today new batch of pork. Will keep you in line.
All is eaten, so i could upload photos of test cuts only
In chamber
The Veal
The Pork
BTW I'm checking how much electricity chamber consumes, and it is average of 10kWh per day.
Very nice! Whole muscle meats are so much less work and almost always turn out great, I don't know why more people dont make them. I always have pork loins in my chamber, but have never tried pork fillets (more commonly sold here as pork tenderloin). Will have to try it.
RB, did you cold smoke that meat? I'm wondering since there is no evidence of mould on it.
RB, did you cold smoke that meat? I'm wondering since there is no evidence of mould on it.
- resistbody
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- Location: Bulgaria
- Chuckwagon
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- resistbody
- Beginner
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- Joined: Thu Oct 24, 2013 21:21
- Location: Bulgaria
Dont have smoke house is the one reason, second is that here in Bulgaria there is only a few types of smoke-dried sausages, and not whole meat cuts. Only smoked or only dryed.Chuckwagon wrote:Wow! Very nice resistbody! Beautiful color throughout. Just curious why you don't use smoke. Any special reason?
Best Wishes,
Chuckwagon
- resistbody
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- Location: Bulgaria
- Chuckwagon
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- Location: Rocky Mountains
- resistbody
- Beginner
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- Joined: Thu Oct 24, 2013 21:21
- Location: Bulgaria
Hi all again, haven't been posting for a while...
Last 2 monts I've restored this dual semiautomatic clipping macine... got it fully dissasembled to parts, cleaned, welded broken parts, new air hoses, new micro pneumatic switches, new rubber seal.... hope use it soon, still dont have air compressor.
And today start next project.... new drying chamber..
Will use Auberins Humidity Controller and Microsyst Temperature Controller(Bulgarian made)
More pics and details soon...
Last 2 monts I've restored this dual semiautomatic clipping macine... got it fully dissasembled to parts, cleaned, welded broken parts, new air hoses, new micro pneumatic switches, new rubber seal.... hope use it soon, still dont have air compressor.
And today start next project.... new drying chamber..
Will use Auberins Humidity Controller and Microsyst Temperature Controller(Bulgarian made)
More pics and details soon...
- resistbody
- Beginner
- Posts: 33
- Joined: Thu Oct 24, 2013 21:21
- Location: Bulgaria
- resistbody
- Beginner
- Posts: 33
- Joined: Thu Oct 24, 2013 21:21
- Location: Bulgaria
I have 7-8 of these(2 was left for spare, this is the one of them), use them for my cold rooms and display fridges. Made in Bulgaria(where I'm from), could be repaired anytime. And I'm very satisfied by their work, and have a lot settings.Janlab wrote:Looks good so far...
Tell me, is there a specific reason for the temp controller over the Auberins dual temp/humidity unit? Or did you just have it.
I am stocking up for my own build...
Jan L
This is the model http://www.microsyst.net/index.php?page ... rt&lang=en
I dont like plug in controllers, prefer to look more professional. And if one of them get broken, I'll change only one.