Score on a fridge.......... Yeah

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

boykjo

Renowned Sausage Maker
Original poster
Staff member
Moderator
OTBS Member
Group Lead
Apr 28, 2010
7,685
1,249
Raleigh,NC
My neighbor asked me if I wanted his fridge in his shop.........Huh yeah.... looks like a curing chamber is in order since all you sausage heads are ahead of me in dry curing... Will post some picks this weekend of the unit and will be looking for some help with the build from ya'll

Joe
 
My neighbor asked me if I wanted his fridge in his shop.........Huh yeah.... looks like a curing chamber is in order since all you sausage heads are ahead of me in dry curing... Will post some picks this weekend of the unit and will be looking for some help with the build from ya'll

Joe


COOL BEANS

Whatcha going to make 1st....huh huh

sausage.gif
 
Make sure it's a Frost Free model... You need to keep a constant humidity in the chamber so the meat slowly dries.  If it's not Frost Free you'll have to much humidity and will likely get bad mold on the outside of the meat.
 
I got a new controller for the heat lamps when the application calls for timed heat. Going to mount outside and run the probe inside. The lamps will piggyback of the controller plug.

7aa7297a_DSC01468.jpg
 
Cool deal there. I have a question though couldn't you just bypass the defrost if it was a frost free fridge.
 
Last edited:
I am using a frost free fridge and it works just fine. The fridge doesn't cycle all that often and I am willing to bet Joe is going to add a humidity source to the fridge like a fogger or humidifier.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky