Originally posted by oneeye
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Charcuterie
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Thanks Jason. I'll look into the EQ method.
I too was worried about the large condenser fan and the large amount of air that it moves. But, it's staying cold so long here that most of that load of meat will be done before the fridge ever kicks on! If summer ever does get here I plan on putting a vertical baffle in to direct the moving air all the way to the bottom of the chamber. We'll see what happens.
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Finally came back to this thread. Originally I had my doubts when I just saw the OP. The meat looks terrible and uncured... but I guess it is the picture/lighting quality?
I have done some charcuterie (pastrami, Canadian bacon, salt pork, sausage, etc), but have not done any of the dried or fermented meats yet. Have the temperature and humidity controllers, just haven't found a good deal on a small fridge to dedicate to it.
Would love to see your setup with a better camera!
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Originally posted by oneeye View PostThanks Jason. I'll look into the EQ method.
I too was worried about the large condenser fan and the large amount of air that it moves. But, it's staying cold so long here that most of that load of meat will be done before the fridge ever kicks on! If summer ever does get here I plan on putting a vertical baffle in to direct the moving air all the way to the bottom of the chamber. We'll see what happens.
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Originally posted by Jason85 View Postyou only need a small amount of air moving through the chamber. I even put a baffle on the condenser fan to direct air from blowing directly on the meat and still had case hardening. Here is the link to a small coppa i cured that got case hardening from to much air blowing in the chamber.
http://discussions.texasbowhunter.co...d.php?t=610852
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Originally posted by dfkoon View PostThat does look good. Never heard of Coppa. Think I'd be tempted to trim the edge.
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