Poor boy set-up. Long plastic lidded rectangular Tupperware with plastic rack in bottom. I place directly on concrete floor in basement under my furnace cold air intake.
I have a small humidity gauge with thermometer that I place on the base under the meat.
Humidity adjustment by cracking open the lid to decrease humidity or drizzle water into the bottom below the rack and close the lid to increase humidity. Temp adjustment by moving container location in relation to the cold air intake.
Generally with a few tweaks I can cure meat in the winter from 50%RH to 95%RH and temps from 45F to 60F.
Initial high humidity only critical for the first week to keep surface interface open,then 70%-85% acceptable and looking for a meat weight loss of approx 30%
Had a converted wine cooler for a while, but I get better results with a cheap plastic container with a lid
Generally I can produce cured meats effectively from the end of Sept to late May with this set-up
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Last edited by omega50; 02-27-2019 at 08:45 AM.
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