LOUSANTELLO wrote: ↑Tue May 21, 2019 13:23
I've seen alot of guys just buy a bakers rack and wrap it in plastic, like a greenhouse. Put a hang a lightbulb in it and plug the lightbulb into a controller. Set the controller for your fermentation temperature.
I just revisited this post and realized exactly what you were saying Lousantello.
I should clarify that I use both the method/setup I described (with pics), and the method you described in the same chamber alternately (depending on what I’m fermenting). I only use the heat lamp/heating pad when I’m doing a fast fermentation at high temps like 86 degrees for semi-dry sausages, when high/uniform humidity isn’t essential (and don’t want a dripping, soggy mess). When I’m making slow cured/dry sausages that require several days at 68 degrees (and even slight case hardening is a no-no), I just use the heating pad (with the same temp controller) with the lid on the container (cracked open a bit if it gets too humid, which usually isn’t an issue at lower fermentation temps)...basically just as you described, with very consistent results.
I’m just following up to be clear that I would NOT recommend the setup I posted in my initial reply to this post for anything other than semi-dry sausages, like summer sausage, because it does tend to create some noticeable case hardening, especially on the surfaces closest to the heat source.