I’ve looked on websites and message boards for years and never found content this clear and comprehensive. Thank you.

@2guysandacooler

4 жыл бұрын

You're very welcome!

@Ipoelie

3 жыл бұрын

Same here. This was very helpful.

Thanks for posting this video. I am a high school culinary arts teacher and we will be building our own chamber for a S.T.E.M. capstone project. Looking forward to utilizing your recipes for our production. Cheers!

Several years ago, I built a salami chamber out of a frost free refrigerator but never knew about the concept of using a “refrigeration delay” and, unfortunately, burned up my compressor. This really shook my confidence and tempered my enthusiasm for producing charcuterie. Since finding your channel, I have rediscovered my interest in this hobby and want to thank you for your meticulously produced videos. I’ll start searching for a beverage refrigerator to get back in the game. Keep up the excellent work. As an aside, please consider doing a video on the process of confit cooking, specifically duck confit. It would mesh well with your other food interests and videos.

@2guysandacooler

3 жыл бұрын

Excellent news. That's great to her. If you run into any issues or questions be sure to let me know.. BTW. I love the confit idea!! I'll have to do that...

@ardeleansorin7476

Жыл бұрын

Beverage refrigerator or standard refrigerator is recommanded for salami chamber?

@j31355a

Жыл бұрын

@@ardeleansorin7476 I think the beverage fridge is better suited. You could more easily follow along with Eric’s video.

Eric, I've just completed my first chamber build and am now in the process of dialing in the settings. One thing I learned is that all humidifiers/de-humidifiers are not the same. The newer ones have touch switches for the on/off function, this type of switch needs power all the time and will default to the off position when power is shut off by the controller. I purchased both and had to replace both because of this issue. If someone is looking to build a chamber they need to look make sure both the humidifier and de-humidifier have toggle or rheostat style switches to work with the controller.

@user-tr4ws1gk2d

5 ай бұрын

It is unlikely that I will build a chamber however, I am glad to see that your imput is there to help others to not make the mistake that you made. "Good onya" George.

Wonder if you could have just hardwired the speed controller into the circuit for the existing fan? It’s also a good idea to put a “drip loop” in all your wires inside the chamber. Bend and mount all your wires in a U shape near all the plugs and electrical equipment. This will make any moisture that condenses on the wires drip off before it can wick into the equipment or electrical contacts from the wire.

Just yesterday i was thinking to make a comment how would be great to make a video how to set up chamber and here we are, i am watching your video about it. You guys are amazing. Definitely one of my favourite new channels on KZread. Keep it rockin guys and highest respect!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

It's a video jungle our there for building these chambers. I've watched a dozen or so this week. This one is THE BEST! Thanks!!!

@2guysandacooler

3 жыл бұрын

Thank you.

I just got my humidifier today and should get the dehumidifier Monday and hopefully will have my converted chamber up and running by Tuesday mourning, thanks for the advice.

I’ve had low humidity problems in my cellar, my sausage and salami has been drying too fast. I saw your video it is very clear and informative and looks like a simple project, I have the fridge just waiting on my temperature and humidity controller to arrive. Thank you

@2guysandacooler

3 жыл бұрын

Glad it helped

Wow, you guys have really set a gold standard for valuable information and concise, fun presentation. This is one of the great sites on KZread. Wish you guys all the success in the world.

@2guysandacooler

2 жыл бұрын

Wow, thank you! 😁😁

OUTSTANDING video!! Thanks so much for putting this together for the masses!

I’m glad I found this channel. I’ve been using umai dry to make some charcuterie and I ate it and didn’t get sick other people ate it then and they didn’t get sick and it tasted great. So now I want to play with the big boys. And start making some without the bags. Your videos may keep me alive keep them coming. I’m reading but I learn through watching and listening better. Thanks for sharing freely.

@2guysandacooler

Жыл бұрын

Glad I could help! Reach out if you ever have a question😉

I like the way you format your videos. Very matter of fact confidence. I really enjoy your channel and extremely happy I subscribed. What’s unique is when I ask a question, I actually get an answer. Rarely happens on other channels.

@2guysandacooler

4 жыл бұрын

Awesome, thank you! What a very nice thing to say!!

@matthewg4956

4 жыл бұрын

2 Guys & A Cooler YW

Great information as usual, your commitment to this craft is much appreciated.

@2guysandacooler

4 жыл бұрын

Thank you! Cheers!

Fantastic video. I appreciate the detail instructions for anyone to do. Now, to tell my wife about my next project...

this is the best video on KZread for an easy, how-to make a salami/meat curing chamber!

@2guysandacooler

4 жыл бұрын

Thanks Peter.

Hi Eric! Thanks again for your concise abs incredibly helpful videos. I don’t have space for a full-size chamber but I do have an old mini-fridge. It is 4.4 cubic feet. Can you recommend the correct size humidifier/dehumidifier? Again, 1000 thank yous. You’re doing amazing work.

What an awesome video! I've wanted to do this for years. Thank you very much for sharing!

Wow. Nice job! I would love to set this up here in Chile. We had our Virginia Baked ham yesterday and it was killer good. I am still working on the Salami fixings and as soon as they are here I am good to go. Jim

@2guysandacooler

4 жыл бұрын

OH!!! I'm salivating... Can't wait till you have it all set up, that's when the fun begins!!

Thank you. Been looking for an easy tutorial for cheese cave. God bless.

I am nowhere near to creating this type of chamber but I WILL BE BACK when I retire for sure this is gold.

Been working away from home. It’s been awhile commenting. Great show my friend Thank you

@2guysandacooler

4 жыл бұрын

Great to hear from you!! Thanks...

This is awesome! Me, I would have hooked the computer fan into the existing switch. But other than that this seems to hit exactly what I'm needing to build. I've seen the inkbird stuff and it's on my list to get!

@2guysandacooler

4 жыл бұрын

That's awesome!!! Attaching it to the switch is a little bit above my pay grade😬😬 but that's a cool idea 👍👍

@tracdfar

2 жыл бұрын

I think it also may be possible to add a reostat to give the original fan adjustable speed.

You can use the original fan by bending the blades until you get the air flow you desire. Actually more versatile than adding a new fan.

Awesome video, thanks for all the tips ! Could the same setup be used to dry age beef? Granted that it would be dedicated to do just that, not mixing with salami.

This is so cool. I am definitely going to build this!

I have been using more or less the exact same setup (my controllers are the non WiFi versions though) for the past year or so with very good results. Only problem I have ever had is the excess amounts of moisture, around 80% humidity, that tends to eventually overflow the reservoir on top of the compressor, where it is normally evaporated away when the compressor kicks in and get warm. This problem only occurs because my fridge is located in my garage, where the ambient temperature tends to be close to that of my drying chamber, meaning that the compressor does not kick in very often, except maybe on the very warm summer days. I live in the UK and the cost for the entire setup, including the fridge, was in the area of £250-300, or roughly $325-395, so reasonably affordable.

@2guysandacooler

4 жыл бұрын

Yep. That does sometimes happen. Mine is outside so it doesn't happen too often but every once in a while I'll get a little overflow. Nice job on the $$$. Very reasonable! What do you have in it right now?

Will cross post this reply here also, as it is pertinent to folk's fridge or freezer choice. I do a lot of refrigerator repairs. One problem if you leave the freezer separate from fridge, the fridge is usually cooled just by airflow from the freezer. So there is usually a recirculation fan running a LOT. You can't really disable that fan, and still get the cold from freezer to the fridge. Whenever a fridge isn't staying cold enough but freezer still works, that fan is always blocked by too much food, or stopped working. This is one area of Eric's fridge conversion that could use more info, as he talks about disabling that fan and/or replacing with computer fan... that could really make the unit inefficient, causing freezer to overwork just to get fridge part to stay at 55, due to reduced cooling airflow. Best thing is a dedicated refrigerator with no freezer, 2nd best is removing separator so it becomes one space. Either a dedicated upright freezer OR a dedicated fridge like a beverage cooler would either be better than a fridge/freezer unit because you won't have to deal with as much airflow/heat transfer issues, they be engineered to cool the whole space without a fan driving airflow.

I built a chamber per this video thanks for the help. I followed your recipe for Genoa salami using elk. It's been in the camber for about ten days starting to get An acid smell in the chamber. One thing I did notice was my dehumidifier actually molded over and quit working I blew it out and it's back to normal operation.

You might want to use rubber grommets for the drilled holes through metal. Also there is a plastic roll of “U” channel that can be cut to size.

Some of you have been asking if this will be for salami or cheese and I am happy to say that this chamber was built to be a cheese cave!! Get ready for some crazy cheese projects!! If you want to read more about this project be sure to check out my blog post here: twoguysandacooler.com/building-a-salami-chamber-cheese-cave/ I've also got a 15% off discount code for the 2 inkbird controllers in this video. Just input the discount code at the checkout page on Amazon. Here it is: WiFi Temp Controller (WIFI ITC-308): USA Store: amzn.to/3eTSlOg code: 89KAGQJZ Canadian store: amzn.to/2D9EmXa code: PUJ22MLU Wifi Humidity Controller (WIFI IHC-200): USA Store: amzn.to/39vvlUO code: W6XK3Q9X Canadian store: amzn.to/2OVruGU code: BTDL6676

You should put tape or a rubber grommet around those sheet metal holes. The light vibration from the pump running will eventually wear through the electrical cables causing a short and fire hazard.

Your videos are OUTSTANDING! I’ve made a few of them, and they all came out great… AND, to take it to the next step, I need a curing chamber. I’ve been watching the Marketplace type forums for the right combo of price and condition, but without luck. Would an upright freezer work well? Seems to fit the criteria…. well insulated, wire shelves, etc.

@serversurfer6169

2 жыл бұрын

Yeah, an upright freezer would work great. The temp-bot basically just unplugs it when it reaches your set point, and plugs it back in when it drifts too far away. It can also plug in a heater if necessary. 🤓👍

You guys are the best. I share your page with friends.

@2guysandacooler

4 жыл бұрын

Awesome thank you!

thank you for sharing your knowledge!!!! please keep uploading

I have used a Pepsi cooler like yours for many many years. Yes they work great but noisy as hell if in your home as mine is. One thing you did not mention is once adding the meat things will change so you really need to monitor your adjustments. Also having backup humidity controllers is a must. They don't last for ever. I have two Auber, one plug and play the other I built from their parts. Also one Inkbird. All can be a pain in the butt sometimes.

Great vid. Thanks. I am ramping up to build. This info is super helpful.

Thank you for your video..its very clear and helpful..my question is what size of a dehumidifier and humidifier I have to use in a 70 cubic foot refrigerator.

Hi Eric, also makes a combined Temp/Humidity control unit. It's the model 608T. I am using it in my chamber and it works perfectly.

@2guysandacooler

2 жыл бұрын

The 608T is great!! Lots of different functions with that controller. For me that controller doesn't work as I need a humidifier and dehumidifier but I love it for my fermentation chambers

@duncanjames914

2 жыл бұрын

@@2guysandacooler I don't use a dehumidifier as I have the chamber in my office and open the door several times per day.

Thank you so much for the clear and concise information that you provided on this subject. Very much appreciated! I would like to ask if you think it’s possible and advisable to use a vertical freezer as the basis for a curing chamber build? If yes, I would imagine it would have to be a frost free model?

@duncanjames914

2 жыл бұрын

I was thinking the same thing but found that most have fixed shelves that are the freezing coils. I ended up using a fridge without a freezer. They are a little harder to find but work perfectly.

Great video Erick

@2guysandacooler

4 жыл бұрын

Hey Robert. Thanks!! Stay safe :)

Great video! I am curious why you did not attach a heating pad - wouldn't there be any curing recipes that require higher temperatures? Also, can this cabinet be placed inside the house (e.g., in a finished/carpeted basement) or is the garage better (e.g., due to smell or mold infestation issues)? Thanks.

Love this video. A couple things I've been thinking about 1) Do you think its safe to dry age cheese and salami/salumi in the same chamber? 2) Are you interested in doing a fermented hot sauce video? 3) If the containers are sealed with an airlock, would it be safe to ferment beer or hot sauce in a chamber with Salami/Salumi? Thanks, Adam

@2guysandacooler

4 жыл бұрын

Hey Adam, 1. Yes 2. Yes (i have a major pepper fermenting project on the horizon) 3. Yes (although the temp might be a little cold for the hot sauce. Not sure about the beer)

Great content on dry aging.

awesome job thanks for the instructions

By the way,great detailed info,I'm a suscriber long ago,keep this superb job 😉

Thank you for the information explanations on so many different project - I like how you explain 'why' rather than just 'do this'. I've setup a bar fridge using this video, but there is no fan in this thing, so first question is does this matter? Secondly I wanted to start easy, and thought your Biltong would be my first feable attempt. I watched the BIlton box and thought that can be done in the Meat Chamber if I add a light/heat pad - but then I got confused over airflow. You made it clear airflow is paramount for Biltong, but there are no holes in the fridge for air to escape. So my second question (sorry I got greedy), is the clarification that some products need significant airflow? Thanks again for all the cool projects - this is a 10/10 channel!

Thanks for another awesome video. I just built my chamber with a freezerless 11 cu ft fridge and the gear you suggested (ink bird, eva dry, etc). My issue is that I always have water droplets on the back of the fridge and the condensate pan is filling up with water. The fridge has a fan so I didn't add one. My chamber is inside. My inkbirds have been calibrated. Should I be concerned about this condensate? Any suggestions to remedy?

Very informative video. Thanks.

7:20 "Sergeant I see the light!" IYKYK

Good video mate

Your presentation is clear and concise. Thank you. I will apply the lesson. I have a question please. My bev display fridge has no fan. It’s simply a refrigerated box. Coils located on the exterior of the rear of the unit get hot when the unit is plugged in. -do I need the computer fan? -are these rear coils likely to be the only? I could cut into the box without damaging the system? Also, on a low setting, the box maintains a temp of 13°C (55F). It seems remarkably stable over time. I have the inkbird controllers, a humidifier and dehumidifier, not yet installed, plus some temp/humidity monitors mounted inside. Thank you for your advice. I hope!

Excellent video!

@2guysandacooler

4 жыл бұрын

Thanks Eric, I just read your email on your chicken sausage. That's awesome! I bet the feat and spinach gave that sausage a nice touch!! Great job!!

@ericfoster3636

4 жыл бұрын

@@2guysandacooler Thank You! I sent you an update just now.

Hi Eric. Thanks for that awesome video. Got me working on mine. Got it this weekend finished. Made it out of a used Wine Fridge. I have two questions if you can help me out. 1. I get a lot of condensed water in the bottom, to the point that after 2 o 3 days I have to dry a puddle of water. 2. How often does your humidifier goes on?. I'm getting on-off cycles of about 5-6minutes. Sound like too much.?

Genius design.

Epic strate to point

#1 Excellent job Thanks

I have everything except refrigerator in our amazon cart, will definitely post progress and questions as i progress in the build. 1 question i have right now is would this work to dry age beef..steaks etc?

What do you guys think about a deep freeze/chest freezer for this? Granted I'd want frost free, and low air flow, but if I can turn it down low enough to not actually be freezing, do you think the form factor would work OK? Have access to a deathly cheap or maybe free freezer, would be really cool(no pun inteneded) to be able to do this with it.. Love the channel! Thanks for any thoughts!

Thank you very much I’ll try that

Fantastic video thank you. One question is that at 11:35 you mention the refrigeration delay on the inkbird controller to prevent the “compressor from burning out”. This is set to 3 minutes, am I to assume that if the fridge powers up and down too frequent that’s what will likely damage the fridge?

@2guysandacooler

3 жыл бұрын

you are correct sir..

Great video. Curious......if the chamber is to be kept in a basement where the temp is fairly constant, does the fridge need to work?

Hi Eric, just converted my magic Chef Wine frig to a curing chamber. Question I have is the frig doesn't have a fan. Should I add a small computer fan(plug in style) and blow it against the back wall coil panel? Also I'm thinking to plug it into the IHC-200 controller line with the ultrasonic humidifier. Please advise. Thanks love your channel.

Thanks for this and many other excellent videos. I have a question about the end-stage dryness point for salami. Everyone says dry to a weight loss of 35-40%. But... I've purchased several commercial salamis as a benchmark. One large diameter sopressata I purchased was "squishable" to the touch; a second one (small diameter) was hard as a rock. Without much experience to go one, I'm assuming one of them was 30% loss and one was 40% or greater? What end point should I use? A second question: the whole meat varieties (copa, bresaolo, lonzino) all seem "softer" than the really hard dry salamis. Do the whole meat varieties have a different end point goal?

@2guysandacooler

3 жыл бұрын

Hey Thomas. It really comes down to personal preference. anything between 30% and up is fine to eat. 30% weight loss is going to be quite soft while 40%+ is going to be harder. Generally whole muscles are dried softer like 32% - 35% but it all comes down to personal preference. If you are going to be making this at home my suggestion would be to try it at the different stages of drying to see what you like. I like a salami at 38% and a whole muscle at 34%. But that's just me...

Hi Eric, Many dry cured recipes require a fermentation period in a different environment. Have you advice on how to easily achieve that step? Is it necessary? You may have already addressed this on another video and I just haven’t found it. Thanks

If I had to build a curing chamber (primarily for drying meat), what would the temperature, and humidity range be.

I appreciate and thank you for your suggestions you have given. I still have the humidifier unplugged for now, the settings for the humidifier and dehumidifier is set at 80% with a differential of 3% high and low and the temperature set at 55 degrees with a differential of 1 degree high and low. So I took the numbers from the graph (24 hour period) and they were from 69% - 89% RH, so it worked out to be 81% RH. My question is the controller working the way it is supposed to and also could my dehumidifier be to small. It is drawing about an inch of water every second day (it’s a small dehumidifier like the Eva-dry 1100)

@2guysandacooler

3 жыл бұрын

that's something you'll have to determine. The key is maintaining that average for as long as you can before the compressor kicks on.

Great video! After you dry age the meat or cheese for that matter, what is the best way to store the product since these are pretty large cuts that may take a month or so the eat. I was thinking maybe cutting into smaller pieces and air sealing them in a pouch separately to avoid any more drying. Keep refrigerated? Thank you. Phil

@2guysandacooler

2 жыл бұрын

Here you go. This can apply to all dry cured meats: kzread.info/dash/bejne/mXakk7ivpJbXncY.html

Thanks for the very informative video! I was wondering does it matter what fridge/freezer i use? I need to keep my food at 2 and 10C (depending on the stage its at) but all the fridges ive seen are either in the range of 3 to 10c or 0 to -18c. For the 3-10C fridges, will inkbird be able to drop the temperature to 2C thus past its range? I prefer the chest freezers as i like the layout more but im not sure if it works since the temp is also above its original setting, will cause issues with either the freezer or inkbird? Thanks!

@2guysandacooler

3 жыл бұрын

Inkbird will not bring the temp lower than the range. It can bring it higher though. Depending on what you are making a chest freezer would work fine as the controller allows you to set it higher than original range. What are you making (if you don't mind me asking)

Hello guys thanks for the great description. I can pick up a wine cooler for quite cheap, and if the temperatures fall within the parameters for what we need, could i make these same modifications with fans and humidifier/dehumidifier to have the same end result as the fridge you guys have built here? Many thanks.

@2guysandacooler

10 ай бұрын

yes you can

If you live in an area that gets cold in winter, a lightbulb usually works good enough

Great video. I don't understand the three minute delay for the refrigerator. Could I skip that whole controller by using a wine fridge that has 55 degree capabilities?

@2guysandacooler

3 жыл бұрын

If your wine fridge has a 55F setting then you won't need a temperature controller..

Hi Eric, great video and very informative. Do I really need a humidifier? Can I just use a tray of water instead?

@2guysandacooler

3 жыл бұрын

having a humidifier and a controller allows you to really be constant with your humidity but technically all you need is some water (and salt) to keep the humidity at 75-80%

hello Sir, thank you for your video & teaching, great and interesting, i'd like to ask a question if i may, i don't see any water tank on your dehumidifier, doesn't it collect and store water from the the dehumidifying process ?

@2guysandacooler

Жыл бұрын

There is a tank on the back side of the large on and a small tank on the front side of the small one..

Amazing video! I got a question, the trays for the fridge, are custom build for the fridge? What materials do you recommend?

@2guysandacooler

3 жыл бұрын

I did have those custom built. They are stainless steel. Aluminum will rust too quickly in this environment.

Thank you for showing off your build. Question for you, are you able to store/age both salami and cheese at the same time? is there anything you need to consider / do to ensure everything is safe if you are able to put them in at the same time? any issue of mould from the salami cross contaminating the cheese or vice versa?

@2guysandacooler

3 жыл бұрын

Hey Chris. You can put both in the same chamber. The only issue you will have mold cross contamination (which isn't really a bad thing). If you are making a blue cheese you'll most likely get blue cheese mold all over your salami or you might get salami mold all over your cheese but I think that might be kind of good.

Excellent video! A question though, if the refrigerator already has a temperature control settings; is the control -"dongle" for temperature really necessary then? Regards

@2guysandacooler

Жыл бұрын

not really. You can try without it and see how it works. If it's not tight enough, you could always add a temp sensor

You should consider ceramic clear window tint to block UV

Did you have issues with the coils freezing? With such low airflow, I would expect it to ice over. Does the dehumidifier cycle much? I would think the refrigerator would pull the moisture out.

Thank you for this video it made me want to dive right in to salami making. I do have one question, with the eva dry 2500 do you need to go in and push the on button every time the controller cuts power to the dehumidifier? Or how do you keep power to it?

@2guysandacooler

2 жыл бұрын

Very cool!! With the 2500 the unit will automatically cut on once the power has been restored to it. Check this video out to see what I'm talking about kzread.info/dash/bejne/Z6Sk1LVmmqunlbA.html

Hi Eric, nice video. The computer fan is ON all the time?, thanks in advance!

@2guysandacooler

4 жыл бұрын

Yes. In this chamber the fan is on all the time

I must say this is an excellent video I've researched many different avenues have not found anything this comprehensive. I also will compliment you on sharing the knowledge so that other people can get into the hobby for some reason people that have done this for years and years try to keep secrets this is a dying art and should be shared. I am following this build and I have been doing some testing I am having pretty large humidity swings while running my cooler curious if you have any insight on that I am using essentially the same humidification and dehumidification you are with the exception that I am using the everdry 1100 as I have a smaller chamber. Running both ink bird Wi-Fi controllers. Any help would be appreciated I am seeing humidity climb well over 10 points after humidification stops.

@2guysandacooler

Жыл бұрын

Do you have a hygrometer that reads the average in the chamber? You are looking for an average of 80%. Swings are totally normal. You can expect a 10% swing up and down as the refrigerator's compressor kicks on and off.

@JDP1UNDER

Жыл бұрын

Okay thanks for replying I'm kind of starting to wrap my head around that I guess it's impossible to maintain a steady hold on humidity I do have three magnetic hygrometers in there to keep an eye on things

Thank you so much! Could you please let me know where you drilled your hole(s) into the second, smaller fridge? And what are your thoughts on just running the cords through the back seal of the door without driiling any holes?

@2guysandacooler

3 жыл бұрын

So the hole I drilled for the chords is at the top right next to the door. Check out this video (at the 5:00 minute mark) I made showing that fridge: studio.kzread.infoSKR9U_R8uwk/edit If I had to do it all over again I don't think I would drill into the sides of the fridge. Running your chords throgh the door is ok as well..

@johnfrankl

3 жыл бұрын

@@2guysandacooler thank you!

amazing stuff. knowing me ill get around doing this probably never haha!

KIØFX I have to have a ph meter to make dry cured sausage? Wonderful videos

Could you do a video how you calibrate the two inkbird controllers?

@2guysandacooler

4 жыл бұрын

of course. Check this one out. kzread.info/dash/bejne/c31tzKWYp7vKYc4.html

@pedromolina5573

4 жыл бұрын

@@2guysandacooler greaat...Thanks!

I'm converting a wine fridge that is lined with cedar, or a similar wood veneer. Is this material detrimental to the chamber when it comes to beneficial mold development on the salumi?

I have a old Kenmore upright apartment size freezer we aren't using. Could I turn that into a dryer??? It would be great if it would work so it's not just taking up space in the house. Thanks in advance.

Thank you very much.

Hi Eric. I've found a great used refrigerator to build a small drying chamber and I plan on making some of the recipes in the 2023 Celebrate Sausage line up once I have everything up and running. I do have a question about the need for a dehumidifier in my chamber. I live in Phoenix, AZ and the climate here is very dry. Also, my chamber will be indoors, not outdoors or in a garage. Based upon those parameters, I'd like to start with just a humidifier and see how the unit performs before beginning to dry any product. Does that make sense? I can always had a dehumidifier if the chamber environment is consistently too damp. Thanks for your thoughts and the great DIY video!

@2guysandacooler

9 ай бұрын

That's a good idea. Every chamber acts differently based off of your placement and climate. Let me kow how it acts where you live.

Thanks for a great video, my question is. I want to go the beverage cooler route and see that it can cool between 0-12C according to fridge specs. On the internet, it says that Meat should cure between, 10-15C I want to use a PID controller but how will I make sure that I have a constant say 12C as I understand if the fridge heats up it can be cooled down fast but if I need to get the heat up how long will that take as that part is not controllable for me. Thanks Again

@daikansanchez7674

3 жыл бұрын

At 7:10, when Erick is showcasing the temperature controlers, one of the outlets is for a heating pad. He even mentions it later on when he is mounting them in the fridge.

Very nice job... How u control fan??

Hi Eric, Am I right in thinking I can have 1 (one) Chamber for both fermentation and drying by simple adjusting the temp and humidity levels ? Im sure you have answered this a million times, I just have not come by it yet. Thanks V much again for your efforts.

@2guysandacooler

3 жыл бұрын

Yes. That is correct. I'll be making a video soon on "fermentation chambers" and I think it'll shed some light on the subject. But, yes. You can use the drying chamber as a fermentation chamber to get salami going...

I follow your videos are very good in fact I decided to build a drying chamber using a refrigerator this has the fan and the coil on top I would like to ask you if I need to remove the fan and use one like the computer or not remove the fan

@2guysandacooler

3 жыл бұрын

It's hard to say. Each chamber is different. You'll want very little air flow. If the fan you have is blowing too much air then I would suggest switching it out for a low speed computer fan.

@mrcienfuegos2010

2 жыл бұрын

@@2guysandacooler thank you ,for your help

Great tips!! For the regular fridge (end of video) did you disable the thermostat of the freezer compartiment ? To only keep cold air coming from the refrigerator part. Thx

@2guysandacooler

3 жыл бұрын

no. All I did was remove the divider between the freezer and the fridge.

@tomvs4144

3 жыл бұрын

@@2guysandacooler so I guess the air of the freezer is not at the coldest

@2guysandacooler

3 жыл бұрын

@@tomvs4144 I have the knob set to about half way

I think I'm gonna do something similar, but instead of replacing the fan it seems to me that it would be easier to fabricate a more restrictive baffle that will then also have mounts for hanging. I might also take that fan off and cut the rotors shorter too. I think anyone that has a metal hacksaw could probably just cut those rotors down until the airflow is where they want it. I also think I'm gonna use the fan for humidity control and wire it to come on when the humidity is too high, then use terracotta bricks soaked in distilled water to maintain moisture. I find most electric humidifiers end up putting things into the air that you really don't want... worth looking into...

You could just reduce the bend in the fan blades (make them more flat) that would reduce the flow.

Can you leave the fridge freezer divider in? just run the equipment in the fridge section

in our area, frost free freezerless fridge is not available may i know which is better upright freezer or beverage chiller? What are the pro's and cons. these are my options only.

Hi Eric, Thanks for an outstanding video and I wished I've seen it a year ago. I am using a wine fridge as my cheese cave and would like to use it also for curing meats. I only have issues in controlling the humidity. Can I get away with only a humidifier? Would I still need a fan? Last question, if you donot want to use the controller & Thermostat via smartphone, What is the other option, to use? Thanks a million!

@2guysandacooler

2 жыл бұрын

That's perfect. You should only need a humidifier. Depending on the unit you have I don't think an additional fan is necessary. Those controller can be used manually as well (no smart phone). Either way they do a nice job..

@sheronpacheco2601

2 жыл бұрын

@@2guysandacooler Thanks for your response. I appreciate it very much and I am looking forward to your cheese videos. Thanks again