New member Jomama

Discussion in 'Curing' started by jomama, Jun 6, 2016.

  1. jomama

    jomama Newbie

    Hi all,

    I am from North east Ohio, the Cleveland area. I am just starting to experiment with drying sausage.  I am using prague #2, buttermilk culture, dextrose.I am using a small college dorm refrigerator, I can get my temperature to 52 degrees but my humidity is only at 50%. I tried a pan of salt water with no changed results. How can I raise my humidity level without putting a humidifier in the frig? OR, Once I put the meat in the frig will the humidity level increase to 70% due to the water in the meat?

    Any advice would be appreciated ! Jomama, the newbie 
     
  2. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Welcome to the group!  Glad you joined us.  I've got no sausage making experience but there are lots of folks here with experience.  Glad you joined us.

    Mike
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I moved this to the curing section so you would get more responses.

    Al
     

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