How to Dial in you TSM Dry Curing Chamber
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- Опубліковано 23 чер 2023
- Today I'm going to show you how to dial in your Dry Curing Chamber from the Sausage Maker
Dry Curing Chamber from The Sausage Maker: tinyurl.com/3ubjfwvw
Govee ThermoHygrometer: amzn.to/45QK1KZ
5% Nano Ceramic Tint: amzn.to/3CMpeL8
Here is a link to Download the Settings Menu for your Chamber: drive.google.com/file/d/12CqR...
For some reason the last 2 settings did not appear. You can manually write them in. The settings are as follows:
P0 - This is your system dehumidification setting and the default is set to 2%
P1- This is the time that your dehumidification runs for and the default is set to 30 minutes
Visit the Sausage Maker for all your sausage making supplies: tinyurl.com/bddakfmt
Use the coupon code 2GUYS10 for a discount off your purchase
►OUTDOOR COOKERS
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mrxbnwkw
Kamado Ceramic Grill: grillagrills.pxf.io/AWaNGo
►SAUSAGE & SALAMI STUFF WE USE
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mrxbnwkw
Salami Dry Curing Chamber: tinyurl.com/yajhua9z
Natual casings: tinyurl.com/bdfhrvdt
Sausage Pricker: amzn.to/3jiIS5V
Kotai Chef Knife: tinyurl.com/49f4j348
Thermapen ONE (meat thermometer) - tinyurl.com/5n7y3xsk
5 lb Sausage Stuffers: tinyurl.com/yepnbdxw
12 Meat Grinder: tinyurl.com/3wxrprx6
Stuffing Horn Cleaner: tinyurl.com/3atajmzf
Butcher Twine & Dispenser: amzn.to/35QFhIa
Small accurate Scale for spices: tinyurl.com/3asv33t5
Large Capacity Scale (33 pounds): tinyurl.com/mr23dhsd
Custom Cutting Board: tinyurl.com/3ez3ww7f
Meat Slicer: amzn.to/31XV19q
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: tinyurl.com/2p8jwy4k
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Eric
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I never knew such a chamber existed .ive been using an old wine fridge to cure all my guanciale ,pancetta etc for years .I set it at 12-13 degrees and it works perfect .
I’ve had one of these for a few years but I definitely learned something… thanks for your commitment to this art and your constant pursuit of success…
Great video Eric. I learned something after years of having a DIY cheese cave for 5 years.
Thanks Eric, definitely a must watch for anyone with TSM Curing Chamber
Thanks Eric. This is a very good video. I have a better understanding of how to change the settings in my chamber to narrow the peaks and valleys of the Temp and RH. Appreciated!
Very timely! Our TSM Dry Curing chamber is sitting, boxed, in our living room waiting for our kitchen remodel to be done soon. I've bookmarked this for reference. P.S. I got an "access denied" message when I followed the link to Google Drive for the settings menu. I hit the "request access" button; waiting to see if I get an email allowing access.
Eric, another great video information is applicable to dialing in a DIY chamber, (too bad the Caveman didn't work our). I have to agree without getting snarky that this seems like a lot of work to have to do for a chamber that cost over $4,500. I just did a cost comparison to my DIY chamber, my total cost was $720.00 for 6.33 cubic feet or $114 per cubic foot, where as the Sausage Maker chamber at $4,500 for 8.80 cubic feet or $512 per cubic foot. My setup is an IDL commercial beverage cooler (purchased used for $500), Humidifier & Dehumidifier each $40, and two InkBird ITC608T dual controllers. I think the Sausage Maker needs to come in line with pricing in offering a chamber.
You may have mentioned already, can you comment on what the typical temp ranges are for the room and how much does that change or the different seasons of the year
After watching this video, I think it's time to get a dry curing chamber from TSM
Hi Eric, Great content as per usual. I've had similar issues with my DIY cabinet in the past, and have made similar changes as you have described by monitoring it and logging what each modification does to dial it in. Certainly having a Govee will make that a whole lot easier. Just a question about your DIY cabinets, how long do your humidifiers and dehumidifiers last? As they are operating in a pretty harsh environment inside a fridge, mine only last up to 18 months before I need to replace them.
So increasing the level E7 makes the cabinet react faster to bringing it to the set rh value . Just wanted to be clear as I have the same cabinet
I ll ordering one of this
Would it help to add a sealed bag of water or other liquid to help provide thermal mass to even out temperature swings?
i would try a Styrofoam cover for the fridge,at least 1" thick
Would you run into a risk of the computer fans overheating when running with no flow after taping them shut?
Interesting video, but did you not previously state in another video that the "goldilocks zone" is 14C, and 75% RH ?
So why don't I just buy some crap from China with the same R factor as the Sausage Maker's chamber and calibrate it like we'll need to do here. When I was a kid (40-50 years ago) this stuff would just work as the inventor intended. ps - thanks - you're awesome.