Possible Humidity Chamber / Meat Locker?
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I may have to be the barer of bad news on this. I don’t believe you will have your best results if you lay your salami directly on your cooling element. In order to maintain the temperature through the unit you will have to cool the shelves cooler than the ambient temp you need. Additionally you would have to rotate the salamis 3-4x/day to allow uniform evaporation. As for air flow you want minimal air flow to prevent quick drying and creating a dry ring, so this locket would be decent if you had wire shelves
Dr_Pain - Maybe the Juice is not worth the squeeze on this one. Who needs a big freezer?
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Hi Guys. I have this old Freezer that I thought might be converted to a humidity Chamber for salami, soppresetta, or other forms of charcuterie meats. I am seeing some great posts about this and really want to try it, but will need a chamber, as humidity in Denver is pretty much nil.
The Thing is, they don’t make freezers like this anymore, the evap. coils are in the back and the shelves, so I would have to lie down the meats, or put them on some kind of rack to maximize air flow. I see everyone else hanging them.
After seeing processhead link on the smoker he made, I am willing to try it. I will have to read up, I don’t know about temps needed. What do you guys think?
lkrfletcher Well, I’m likely not going to be the popular answer, but using a freezer with coils in the shelves for this poupous is not the best choice in my opinion.
I would use something like this for a smoker, but never a curing cabinet.
I think the best choice for a curing cabinet would be a frost free freezer. Much easier conversion. Can add a humidifier to regulate the humidity.
I would avoid a freezer like this.
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Well the freezer still works very well. I do not use it any longer. Guess I will put it on the curb with. Free sign on it.
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Hi Guys. I have this old Freezer that I thought might be converted to a humidity Chamber for salami, soppresetta, or other forms of charcuterie meats. I am seeing some great posts about this and really want to try it, but will need a chamber, as humidity in Denver is pretty much nil.
The Thing is, they don’t make freezers like this anymore, the evap. coils are in the back and the shelves, so I would have to lie down the meats, or put them on some kind of rack to maximize air flow. I see everyone else hanging them.
After seeing processhead link on the smoker he made, I am willing to try it. I will have to read up, I don’t know about temps needed. What do you guys think?
lkrfletcher I think you have a winner!
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I would go for the meat locker rather than put it to the curb, but I like challenges.
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lkrfletcher Well, I’m likely not going to be the popular answer, but using a freezer with coils in the shelves for this poupous is not the best choice in my opinion.
I would use something like this for a smoker, but never a curing cabinet.
I think the best choice for a curing cabinet would be a frost free freezer. Much easier conversion. Can add a humidifier to regulate the humidity.
I would avoid a freezer like this.
Chef said in Possible Humidity Chamber / Meat Locker?:
lkrfletcher Well, I’m likely not going to be the popular answer, but using a freezer with coils in the shelves for this poupous is not the best choice in my opinion.
I would use something like this for a smoker, but never a curing cabinet.
I think the best choice for a curing cabinet would be a frost free freezer. Much easier conversion. Can add a humidifier to regulate the humidity.
I would avoid a freezer like this.
We were of the same opinion but as Jonathon pointed out you could technically put some wire racks in between the shelves and made it work. The frost issue won’t be an issue because you will never cool below 55F and actually not having a coil will help not needing much humidity from the humifier
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Well the freezer still works very well. I do not use it any longer. Guess I will put it on the curb with. Free sign on it.
lkrfletcher said in Possible Humidity Chamber / Meat Locker?:
Well the freezer still works very well. I do not use it any longer. Guess I will put it on the curb with. Free sign on it.
I seriously think you should give it a go before getting rid of it. Get a couple of those and a few controllers, a humidifier, and some computer fans and you are golden. You will need one penetration for your power to the humidifier and fans (if you use them) and and for the controller sensors.
A couple of stacking racks like this (obviously the right height
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Worst case if you break it and it no longer cools you can use for smoker or paint storage if you live in an area that freezes. I have an old upright freezer that lost charge and is now my insulated paint cabinet for the shop.
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Hi Guys. I have this old Freezer that I thought might be converted to a humidity Chamber for salami, soppresetta, or other forms of charcuterie meats. I am seeing some great posts about this and really want to try it, but will need a chamber, as humidity in Denver is pretty much nil.
The Thing is, they don’t make freezers like this anymore, the evap. coils are in the back and the shelves, so I would have to lie down the meats, or put them on some kind of rack to maximize air flow. I see everyone else hanging them.
After seeing processhead link on the smoker he made, I am willing to try it. I will have to read up, I don’t know about temps needed. What do you guys think?
lkrfletcher you need to shoot more elk and fill that freezer up
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Here is a link for you to check out. A lot of good info here for you. Also has videos on dry aging set up and humidity control
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