How to Dial in you TSM Dry Curing Chamber
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- Опубліковано 10 лют 2025
- 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/3u...
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.c...
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/bd...
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/mr...
Kamado Ceramic Grill: grillagrills.p...
►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/mr...
Salami Dry Curing Chamber: tinyurl.com/ya...
Natual casings: tinyurl.com/bd...
Sausage Pricker: amzn.to/3jiIS5V
Kotai Chef Knife: tinyurl.com/49...
Thermapen ONE (meat thermometer) - tinyurl.com/5n...
5 lb Sausage Stuffers: tinyurl.com/ye...
12 Meat Grinder: tinyurl.com/3w...
Stuffing Horn Cleaner: tinyurl.com/3a...
Butcher Twine & Dispenser: amzn.to/35QFhIa
Small accurate Scale for spices: tinyurl.com/3a...
Large Capacity Scale (33 pounds): tinyurl.com/mr...
Custom Cutting Board: tinyurl.com/3e...
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/2p...
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Eric
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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…
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 .
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.
Let me see if I can fix that, you should just be able to download the document. Its a great chamber and I think you'll love it!! Because of where I live I had to fiddle with the settings but for the majority of people who own one, they rarely have to change much.
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.
Thanks. I wouldn't think about dialing in the chamber as a negative thing. It's more about fine tuning it to where you live. The truth is this. If you have the know-how and are able to build you own, you will certainly come out ahead. But there are many folks who would rather not fiddle around with all the cables, humidifiers, controllers, moisture issues, water management, and the constant frustration of producing mediocre salami. I have to admit, this unit is a very classy unit. Especially the all stainless model!! With that being said I still love my DIY unit.
@@2guysandacooler Eric I had no intent to be negative I took some very good tips about how to dial in the chamber from the video Yes I agree there are a lot of folks out there that would like to get into making Salami, it is not for the faint of heart though. At this point for the home hobbyist their is little on the market that is "affordable" for some if they have an extra frig. there is the UMAI method that works and is safe, but there does not seem to be anything in between for the folks on a budget. I shared some salami with a friend of mine and his first response was that he was going to go home and do the same. I tried to explain that to get to dry cured meats he need to go through a process of learning that should start with fresh sausage, then smoked, then into dry cured. There is a lot to learn including the use of curing salts and bacteria enhancement. That seemed to go over his head. It is really unfortunate that Caravan couldn't figure it out maybe someone else will take up the challenge and offer a chamber for $1,000 or less. Keep up the great work, looking forward to Season 4.
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
Hello Eric, amazing and a very informative videos, unfortunately the codes document is not available anymore, is there any place where we can download the codes for fine tuning? Thanks a lot.
drive.google.com/file/d/1Pzh8atFdF96gPunscdsE4O9g5Iv1AWKB/view?usp=sharing
I printed mine last week. I'm not sure why you're not getting them
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.
I have the same issue. Usually every 18 months i'm replacing a humidifier or dehumidifier
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
Would it help to add a sealed bag of water or other liquid to help provide thermal mass to even out temperature swings?
And it seems odd (dumb) that the ports and fans would not allow adjustments for air flow. Taping over the covers and cracking the door periodically sounds like a solution for a problem you shouldn’t have.
Most people will not have the issues I have. Remember this was worst case scenario. For most people this chamber with work like a dream right out of the box.
I ll ordering one of this
Hopefully works cause my chamber I have a lot issues and I can’t control the humidity it’s pain !!😊
That's one of the only issues with DIY chambers. They either work great or they are a constant headache.
@@2guysandacooler sounds like my
Would you run into a risk of the computer fans overheating when running with no flow after taping them shut?
I actually disable the fan. In the setting I go to P1 and reduce that to zero. That turns those fans off..
Interesting video, but did you not previously state in another video that the "goldilocks zone" is 14C, and 75% RH ?
ua-cam.com/video/oVzLirfYdhs/v-deo.html
Does the chamber produce a smell
Only the sweet smells of delicious dry curing meats. Even then it can only be smelled when the door is open and it's not very strong
i would try a Styrofoam cover for the fridge,at least 1" thick
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.
So you pay $4000 for a chamber and need to calibrate it's controls? Am I missing something here?
You have to watch the video carefully. Everyone's experience with this chamber will be unique. If you are fortunate enough to place this chamber in a temperature-controlled room (AC) indoors away from direct sunlight then odds are you are good to go, you won't need to do anything special. But if you are like me and you live in the tropics where there is no refrigeration and your chamber gets direct sunlight, and also the humidity is 90% everyday, then you might have to fine tune it a bit.
@@2guysandacooler thank you for the reply. I understand now!