I made my own curing chamber from a regular fridge that I put a small electric humidifier and a small electric dehumidifier inside, and then controlled it with two Inkbird controllers, one controlling humidity and the other controlling temperature. The total cost, about 3 years ago, was roughly 200-250 Euro, but then I have a really big curing chamber that will hold a lot of produce (at least 12 big sized salami), and a really stable temperature and humidity. You only need to check on the humidifier/dehumidifier maybe once a week or so to make sure they have enough water, or is emptied for water, and I think it really has been well worth the investment.
The inkbird controllers work so well. I use them for controlling other things and it keeps a nice even temp, even better than the fridge or oven itself.
@@carlokoenders2966 You can find several videos on how to do it on UA-cam. Basically you get a cheap fridge, preferably with no freezer compartment, a small dehumidifier, a small humidifier, and these need to be positioned in the bottom of the fridge so you need to get the right size that will fit in your fridge. Be very careful when making a hole for the cables for these two devices. I simply cut a small portion of the fridge door seal and carefully taped the cables in there, rather than drilling a hole through the wall and risk puncturing the cooling elements that typically run in the sidewalls. Then hook the fridge up to a Inkbird temperature controller, and the dehumidifier/humidifier to an Inkbird humidity controller, and job is done. Set the temp. to around 12 degrees C and humidity to about 75-80% and you are ready to make salami.
Super interesting. I bought a small wine cooler to cure my meats in after watching several of your videos on various meats. The issue was that i could not get the humidity high enough. It just dried the meat rather than curing it. :( i ended up putting in some very wet biomass in the bottom and that helped a lot. My son and i were able to follow and try several of your recipes and had very good success. But watching the humidity was a constant task.
Hello Andrea, I have an old coke cola fridge with a glass door for a curing chamber, I bought 2 controllers made b InkBird, one is for humidity and one for temperature, I also have a very small dehumidifier and humidifier in the chamber, they plug into the humidity controller, and the fridge plugs into the temp controller, this works pretty good, you can do the same with any refrigerator, very easy to convert them into a curing chamber. 🇮🇹😎🇮🇹
did the same and added a timer and relay so that the humidifier only comes on when the cooler is not running and waits 3 min. after that, because the cooling element freezes the moist. @@Spectacular-cuoredicioccolato
more easy is to start with a modern "no-frost" cooler, they don't have the problem of humidity-drop while cooling because moist is condensing and freezing on the cooling element
Interesting.... I've been using UMAI Dry bags to make salami and other charcuterie in my normal home refrigerator. The bags allow moisture out , but keep bacteria from getting in. I've been very satisfied with the results except that I don't get the white mold on my salamis. I'm trying to get my head around how to use the incubator to solve this problem. Thanks for the video, Andrea.
I use a temp controller with a probe in a normal refrigerator. It has two 110 volt outlets. one for heat; and one for cool. I plug the refrigerator with the cool outlet. The other outlet is plug into an electric fan for air circulation. Wet salt to bring up the humidity. Pour the water off when you want to lower the humidity; or dry salt to lower further.
So the digital temp display is off by 1 degree? Does the fan/exhaust blow in or out? I want this to make tempeh, but you cannot have a fan blowing in on tempeh,outtake would be perfect tho I am also confused on a few things 1.Why is there ice formed in an incubator? i thought incubators were for heat. 2.I am also concerned about the humidity.It that a minus mark on this unit? Would I also get ice and or too much humidity trying to make tempeh in there? Tempeh needs 12-15 hours or more at a constant temperature of 31.5c . Can this unit provide that? I ask so may questions because I only need this for one task,and if it cannot do my tempeh it is of no use for me and a waste of money Cheers
Yes, I have had problems with this type and humidity. They tend to be okay for can drinks, bottled water, wine and such. Things that have moisture are just no good - for example lettuce. If manufacturers could install something to set the humidity level they would probably be able to sell these to a larger market. If you want something that really works (without problems) you will unfortunately need to pay more (and / or make it yourself).
Ha! I was thinking of buying this but under another brand, Camry CR 8062. It was sold as a mini fridge though 🙂 Now I'm a bit annoyed that I didn't buy it. Perfect for dry ageing meat, or Chinese cured mead. Or sausages.
@@Spectacular-cuoredicioccolato I bought one too. Made Chinese lap yuk in it at 50°C for 4 days. Had a bit of problem with condensation first couple of days so I had to air out the moisture once a day, but around day 3-4 there were just a tiny bit. Next time I will try with a lower temperature.
Wouldn't it be wonderful if someone would make a small, affordable charcuterie refrigerator? There are a few being sold, but those I've seen have been quite expensive.
Well that's disappointing. I had high hopes as it looked like such a great idea. Maybe you could try the rock salt in a different container. Perhaps try a trough shape so that more salt is exposed to the air. l saw one where they made holes in one container, put salt in it and stacked it on top of another. That way the water wasn't stored in the salt but trickled down into the bottom container which could then be emptied. As you already have the incubator it would be worth experimenting, maybe with a couple of recycled plastic food containers. Perhaps clear ones so you can see the water level in the bottom one. Good luck.
@@Spectacular-cuoredicioccolato My pleasure. I'll be interested to see if you can make this work cos, it's such a promising idea and, if you can make it work l might try too. I'd love to try making cheese or salumi.
Dear friend, you are a professional, you know what you're doing, and therefore you can hopefully avoid listeria and botulism. It's also a well-known fact that Vevor send out free products to UA-cam reviewers in order to push their brand. But this device was never intended for salami or cheese, and it's hard to find a product of this kind that gets worse reviews on Ama*on. Some people even call it a fire hazard. 50% give only 1 star and complain that they cannot give 0 stars. Personally I think it's a bad idea to encourage people to use a cheap, unreliable, unhygienic device for attempting to produce their own salami or cheese. It can cause injury or death. Additionally, Vevor is a company that is involved in dozens of lawsuits for infringement of patents. That's dozens of honest companies who have spent a lifetime developing new products, investing their profit into research etc. And Vevor just steals from them. Would you like someone to copy your videos, which you have spent thousands of hours on?
I have a small wine refrigerator which I use for both wine storage and cheese curing. Works like a charm 👍🏻.
Spectacular 🥳👍🏼
I made my own curing chamber from a regular fridge that I put a small electric humidifier and a small electric dehumidifier inside, and then controlled it with two Inkbird controllers, one controlling humidity and the other controlling temperature. The total cost, about 3 years ago, was roughly 200-250 Euro, but then I have a really big curing chamber that will hold a lot of produce (at least 12 big sized salami), and a really stable temperature and humidity. You only need to check on the humidifier/dehumidifier maybe once a week or so to make sure they have enough water, or is emptied for water, and I think it really has been well worth the investment.
Thanks 👍🏼 maybe next year I will try 😉 now I have not space 😩
The inkbird controllers work so well. I use them for controlling other things and it keeps a nice even temp, even better than the fridge or oven itself.
@@quarlow1215 They are good and they even make them with Wi-Fi nowadays so you can monitor and control e.g. temperature and humidity remotely.
Sounds great, can you tell me more on how you did this?
@@carlokoenders2966 You can find several videos on how to do it on UA-cam. Basically you get a cheap fridge, preferably with no freezer compartment, a small dehumidifier, a small humidifier, and these need to be positioned in the bottom of the fridge so you need to get the right size that will fit in your fridge. Be very careful when making a hole for the cables for these two devices. I simply cut a small portion of the fridge door seal and carefully taped the cables in there, rather than drilling a hole through the wall and risk puncturing the cooling elements that typically run in the sidewalls. Then hook the fridge up to a Inkbird temperature controller, and the dehumidifier/humidifier to an Inkbird humidity controller, and job is done. Set the temp. to around 12 degrees C and humidity to about 75-80% and you are ready to make salami.
Super interesting. I bought a small wine cooler to cure my meats in after watching several of your videos on various meats. The issue was that i could not get the humidity high enough. It just dried the meat rather than curing it. :( i ended up putting in some very wet biomass in the bottom and that helped a lot. My son and i were able to follow and try several of your recipes and had very good success. But watching the humidity was a constant task.
Bravi 👏🏼 well done 👍🏼
Yes 😬 sometimes without the exactly tools could be difficult but funny 😉
Hello Andrea, I have an old coke cola fridge with a glass door for a curing chamber, I bought 2 controllers made b InkBird, one is for humidity and one for temperature, I also have a very small dehumidifier and humidifier in the chamber, they plug into the humidity controller, and the fridge plugs into the temp controller, this works pretty good, you can do the same with any refrigerator, very easy to convert them into a curing chamber. 🇮🇹😎🇮🇹
Thanks for the advice 👍🏼
did the same and added a timer and relay so that the humidifier only comes on when the cooler is not running and waits 3 min. after that, because the cooling element freezes the moist. @@Spectacular-cuoredicioccolato
@martijnheeroma5492 thanks 👍🏼 for the idea
more easy is to start with a modern "no-frost" cooler, they don't have the problem of humidity-drop while cooling because moist is condensing and freezing on the cooling element
@martijnheeroma5492 ok 👌🏼 thanks
Interesting.... I've been using UMAI Dry bags to make salami and other charcuterie in my normal home refrigerator.
The bags allow moisture out , but keep bacteria from getting in.
I've been very satisfied with the results except that I don't get the white mold on my salamis.
I'm trying to get my head around how to use the incubator to solve this problem.
Thanks for the video, Andrea.
Keep us updated if you find the solution
I use a temp controller with a probe in a normal refrigerator. It has two 110 volt outlets. one for heat; and one for cool. I plug the refrigerator with the cool outlet. The other outlet is plug into an electric fan for air circulation. Wet salt to bring up the humidity. Pour the water off when you want to lower the humidity; or dry salt to lower further.
Thanks for the advice 👍🏼
Pricing seems really good on this! Thought it was gonna be more!
Yes 👍🏼
There are products for cigar storage that regulate humidity. Boveda is one type but there are plenty others too. Might be worth looking at.
Thanks for the information 😉👍🏼
So the digital temp display is off by 1 degree?
Does the fan/exhaust blow in or out?
I want this to make tempeh, but you cannot have a fan blowing in on tempeh,outtake would be perfect tho
I am also confused on a few things
1.Why is there ice formed in an incubator? i thought incubators were for heat.
2.I am also concerned about the humidity.It that a minus mark on this unit?
Would I also get ice and or too much humidity trying to make tempeh in there? Tempeh needs 12-15 hours or more at a constant temperature of 31.5c . Can this unit provide that?
I ask so may questions because I only need this for one task,and if it cannot do my tempeh it is of no use for me and a waste of money
Cheers
For tempeh is perfect 👍🏼
The fan you can off it
No ice 🧊 if you use at that temperature
You can not control the humidity but it will stay constant
Yes, I have had problems with this type and humidity. They tend to be okay for can drinks, bottled water, wine and such. Things that have moisture are just no good - for example lettuce. If manufacturers could install something to set the humidity level they would probably be able to sell these to a larger market. If you want something that really works (without problems) you will unfortunately need to pay more (and / or make it yourself).
Yes 😬
Ha! I was thinking of buying this but under another brand, Camry CR 8062. It was sold as a mini fridge though 🙂 Now I'm a bit annoyed that I didn't buy it. Perfect for dry ageing meat, or Chinese cured mead. Or sausages.
Yes 👍🏼 mini fridge is better 😉
@@Spectacular-cuoredicioccolato I bought one too. Made Chinese lap yuk in it at 50°C for 4 days. Had a bit of problem with condensation first couple of days so I had to air out the moisture once a day, but around day 3-4 there were just a tiny bit. Next time I will try with a lower temperature.
@sjukfan keep us updated, 50 C or F ?
@@Spectacular-cuoredicioccolato 50 C
50*C degrees are a lot 🤔 what kind of recipe are you following?
Fantastic information.
Thanks ☺️
Wouldn't it be wonderful if someone would make a small, affordable charcuterie refrigerator?
There are a few being sold, but those I've seen have been quite expensive.
Yes 😬
Make your own. Buy a temp and humidity controller and plug a fridge to it.
Thanks for the advice 👍🏼 maybe next year when I come back at home
Bella magina.bravo.
Grazie fratello 😉
Well that's disappointing. I had high hopes as it looked like such a great idea. Maybe you could try the rock salt in a different container. Perhaps try a trough shape so that more salt is exposed to the air. l saw one where they made holes in one container, put salt in it and stacked it on top of another. That way the water wasn't stored in the salt but trickled down into the bottom container which could then be emptied. As you already have the incubator it would be worth experimenting, maybe with a couple of recycled plastic food containers. Perhaps clear ones so you can see the water level in the bottom one. Good luck.
Thanks for the idea 👍🏼
@@Spectacular-cuoredicioccolato My pleasure. I'll be interested to see if you can make this work cos, it's such a promising idea and, if you can make it work l might try too. I'd love to try making cheese or salumi.
My comments is; i would. Eat
the whole salami !
😂👍🏼
Good❤
Thanks 😉
Genius
😂👍🏼
Good👍😊
Thanks ☺️
Wow, when they made this egg incubator I bet you they never thought people would start using it for salami😂
Exactly 😂
And same wino and i be happy
Very happy 🤪
Oh this is for reptiles !! ^ ^ reptiles eggs incubator hahaha .. but you can use it for curing the meat in here !!
Exactly 👍🏼
Io per la degustazione sono pronto...se proprio devo porto un prosecchino😂😂😂😂
Bravo 👏🏼 ottima idea 👍🏼
To modify a regular fridge.
Yes 👍🏼
I just bought a Vevor meat slicer (all metal) for $242 usd. It's spectacular. Too bad this incubator is no good.
It’s good as incubator 😉, my meat grinder is very spectacular
Dear friend, you are a professional, you know what you're doing, and therefore you can hopefully avoid listeria and botulism.
It's also a well-known fact that Vevor send out free products to UA-cam reviewers in order to push their brand. But this device was never intended for salami or cheese, and it's hard to find a product of this kind that gets worse reviews on Ama*on. Some people even call it a fire hazard. 50% give only 1 star and complain that they cannot give 0 stars.
Personally I think it's a bad idea to encourage people to use a cheap, unreliable, unhygienic device for attempting to produce their own salami or cheese. It can cause injury or death.
Additionally, Vevor is a company that is involved in dozens of lawsuits for infringement of patents. That's dozens of honest companies who have spent a lifetime developing new products, investing their profit into research etc. And Vevor just steals from them.
Would you like someone to copy your videos, which you have spent thousands of hours on?
Thanks for the information 😱
Erm just looked at the website and it’s a reptile incubator. hadn’t read the title screen properly 😂
You can use for any kind of eggs 🥚 and like you notice I have used it for salami 😂🤪
@@Spectacular-cuoredicioccolatois there not an actual small salami curing cabinet that you can buy ?
Where?
It’s the only one I’ve been able to find but the shipping and taxes to Europe is just over 200 euros
You can buy this one in Europe
no humidity? Then it's pointless
To much humidity
Good luck with that brand! They are terrible if you have any problems!
😱 thanks for the information
I wonder if you installed a small drain in the bottom to get rid of the water you'd solve the humidity problem and the freezing problem? :)
I should try 👍🏼