I have an aversion to any food products from china. I still remember the melamine laced baby formula and pet food scandal....nuff said.

Hi Red it was your thread on your lonzino that was my inspiration so Thankyou.

Orange Lonzino Just out of the dryer. https://s19.postimg.org/mb6uy8oeb/lonzino_004.jpg [/url][/img] sliced and ready for tasting https://s19.postimg.org/hdxvqblxf/lonzino_009.jpg [/url][/img] There is a bit of surface hardening I think because the fan ran too much but this is my first time and I'm ...

My controller will heat or cool as well as controlling the humidity. It's a plug and play unit made by Inkbird, so far it's worked really well.
link
http://www.ink-bird.com/products-humidi ... hc230.html

success!!! It has a nice tang and a bit of heat and looks ok too

My go to and all time favorite is "Classic bratwurst" from " Charcuterie". Just a good, mild pork sausage.

Salami Calabrese. All cased up and ready for the ferment/drying cabinet. I'm hoping they'll be ready for Christmas.

What I meant was that the digital smoker on its own has wide temp swings but if you add a pid and you'll get down to 2-3 deg swings.Sorry for the misunderstanding.

Boris I've had an original bradley (4 rack) with a pid for 6 years now and I've been very happy with it. Just my opinion but the digital bradleys still have a 20 plus deg temp swing and don't do anything the pid can't do better.Here's a link to the user forum, a lot of the problems people have are u...

I can't help with that smoker but I do have an electric Bradley smoker that I control to+/- 2 deg f with a pid.The auber units are pricey but they are plug and play. If you're comfortable with basic electronics and wiring you can build a pid from parts much cheaper. One thing to consider is can the ...

They both have a freezer with manual defrost, hopefully they won't have to run all the time so there will be melting ice to deal with. I've noticed that humidity drops quickly when the fridges come on so that will affect how to keep it at the right level. I'm not sure what to expect when I hang meat...

So here's the latest incarnation of the drying cab. As pointed out to me on another thread the fridge crates heat as well as cold and the single bar fridge just wasn't up to the cooling task so I removed the fridge from the cab and added a second one to boost the cooling capacity. I've also insulate...

You're right about the heat. I'll see how things work with a dry run. If needs be I can cut a hole behind the fridge and slide it back so the heated radiator is out side the cab.

Here is a shot of the nearly complete cabinet. The cab is 4'x4'x2' and the fridge takes up about 1/4 of it. The whole thing is in a basement room That stays around 65 deg and 70% rh so it shouldn't have to work hard. I will make a dry run with a dummy load just to smooth out any wrinkles. https://s1...

Hello all I'm new to this site though not to smoking and sausage making. Iv'e never made dry cured meats before so now it's time to try it. I've put together a drying cabinet with a small bar fridge for cooling,a dehumidifier and low speed exhaust fan. I bought an Inkbird ihc-230 to controll it all ...