Building a Salami Chamber/Cheese Cave - Easy Step by Step
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- Опубліковано 5 лип 2024
- Hello. Today we are building a salami chamber/cheese cave.
You can find this blog post with more details here: twoguysandacooler.com/building...
Need kitchen knives? We've teamed up with Dalstrong. Check out their awesome selection and get an automatic 10% off by clicking here: tinyurl.com/kx78nhhj
Inkbird has extended a discount code to use for these 2 controllers.
Just input the discount code at the checkout page on Amazon. Here it is:
15% off WiFi Temp Controller (WIFI ITC-308):
USA Store: amzn.to/3eTSlOg code: 89KAGQJZ
Canadian store: amzn.to/2D9EmXa code: PUJ22MLU
15% off Wifi Humidity Controller (WIFI IHC-200):
USA Store: amzn.to/39vvlUO code: W6XK3Q9X
Canadian store: amzn.to/2OVruGU code: BTDL6676
Here are the things you need to build a fully functioning Salami drying chamber or a cheese aging/drying chamber. If you have any questions be sure to leave them in the comment section below:
A Frost Free Refrigerator (Craig's list)
Surge Protector power strip: amzn.to/3gmDfCi
Small extension chords (be sure to check the size): amzn.to/31dvtEs
Heavy Duty Velcro Strips: amzn.to/3fleLrN
InkBird WiFi Temperature Controller: amzn.to/3kcBxpE
InkBird Wifi Humidity Controller: amzn.to/2XikZTc
Humidifier 1 gallon tank: amzn.to/3CD6nAu
Dehumidifier Eva Dry 2500 (for larger chambers): amzn.to/3grjBp2
Dehumidifier Eva Dry 1100 (for small chambers): amzn.to/2EH6X75
(Optional) Temperature/Humidity check for inside the chamber: amzn.to/3hW1h7F
(optional depending on your set up) Computer fan: amzn.to/2DsFzsQ
(Optional) Speed control for computer fan: amzn.to/39RlSaj
(Sanitizer to clean chamber) Iodophor: amzn.to/33j77fs
If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon: / 2guysandacooler
Knives that we recommend
Kotai Chef Knife: kotaikitchen.com/?ref=2guys
For 15% off your order use the discount code: 2guys
We get all of our sausage making supplies from the sausage maker
You can visit their website here: www.sausagemaker.com/?Click=1...
The largest selection of the best quality casings for sausages/salami: www.sausagemaker.com/natural-...
We get all of our cheesemaking supplies from The New England Cheesemaking Company.
You can visit their website here: cheesemaking.com?aff=67
Also be Sure to check out our Amazon Store front to see all the things we use: www.amazon.com/shop/2guysacooler
(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Apera pH Meter w/meat probe (Bluetooth): amzn.to/2A04Gll
InkBird Controllers temp & Humidity: amzn.to/2O3BmM7
Sausage Pricker: amzn.to/2Ji2zha
Dehumidifier EvaDry 1100: amzn.to/2TDvChj
Dehumidifier Eva Dry 2200: amzn.to/2wwKjqs
Hygrometer for chamber: amzn.to/3enDCwt
Cool Mist Humidifier: amzn.to/380rWOW
Meat Grinder We use the #22 amzn.to/2MGd1QD
Small Sausage Stuffer 5# amzn.to/2wy5nN9
Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
Wusthof Boning Knife: amzn.to/2Nvns9b
Iwatani Professional Chef Torch: amzn.to/32q5sDz
Anova Sous Vide: amzn.to/37YXhl5
Accurate Thermometers
Thermapen Mk4 - www.thermoworks.com/Thermapen-...
DOT Kitchen Temperature Reader - www.thermoworks.com/DOT?tw=2G...
Signals (4 Channel Temperature Probe) - www.thermoworks.com/Signals?t...
Extra Big and Loud Kitchen Timer/Alarm - www.thermoworks.com/Extra-Big...
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
I’ve looked on websites and message boards for years and never found content this clear and comprehensive. Thank you.
You're very welcome!
Same here. This was very helpful.
Thanks for posting this video. I am a high school culinary arts teacher and we will be building our own chamber for a S.T.E.M. capstone project. Looking forward to utilizing your recipes for our production. Cheers!
Several years ago, I built a salami chamber out of a frost free refrigerator but never knew about the concept of using a “refrigeration delay” and, unfortunately, burned up my compressor. This really shook my confidence and tempered my enthusiasm for producing charcuterie. Since finding your channel, I have rediscovered my interest in this hobby and want to thank you for your meticulously produced videos. I’ll start searching for a beverage refrigerator to get back in the game. Keep up the excellent work. As an aside, please consider doing a video on the process of confit cooking, specifically duck confit. It would mesh well with your other food interests and videos.
Excellent news. That's great to her. If you run into any issues or questions be sure to let me know.. BTW. I love the confit idea!! I'll have to do that...
Beverage refrigerator or standard refrigerator is recommanded for salami chamber?
@@ardeleansorin7476 I think the beverage fridge is better suited. You could more easily follow along with Eric’s video.
Just yesterday i was thinking to make a comment how would be great to make a video how to set up chamber and here we are, i am watching your video about it.
You guys are amazing. Definitely one of my favourite new channels on UA-cam.
Keep it rockin guys and highest respect!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
OUTSTANDING video!! Thanks so much for putting this together for the masses!
Fantastic video. I appreciate the detail instructions for anyone to do. Now, to tell my wife about my next project...
It's a video jungle our there for building these chambers. I've watched a dozen or so this week. This one is THE BEST! Thanks!!!
Thank you.
Eric, I've just completed my first chamber build and am now in the process of dialing in the settings. One thing I learned is that all humidifiers/de-humidifiers are not the same. The newer ones have touch switches for the on/off function, this type of switch needs power all the time and will default to the off position when power is shut off by the controller. I purchased both and had to replace both because of this issue. If someone is looking to build a chamber they need to look make sure both the humidifier and de-humidifier have toggle or rheostat style switches to work with the controller.
It is unlikely that I will build a chamber however, I am glad to see that your imput is there to help others to not make the mistake that you made. "Good onya" George.
I just got my humidifier today and should get the dehumidifier Monday and hopefully will have my converted chamber up and running by Tuesday mourning, thanks for the advice.
Great information as usual, your commitment to this craft is much appreciated.
Thank you! Cheers!
What an awesome video! I've wanted to do this for years. Thank you very much for sharing!
Wow, you guys have really set a gold standard for valuable information and concise, fun presentation. This is one of the great sites on UA-cam. Wish you guys all the success in the world.
Wow, thank you! 😁😁
I’m glad I found this channel. I’ve been using umai dry to make some charcuterie and I ate it and didn’t get sick other people ate it then and they didn’t get sick and it tasted great. So now I want to play with the big boys. And start making some without the bags. Your videos may keep me alive keep them coming. I’m reading but I learn through watching and listening better. Thanks for sharing freely.
Glad I could help! Reach out if you ever have a question😉
this is the best video on UA-cam for an easy, how-to make a salami/meat curing chamber!
Thanks Peter.
I am nowhere near to creating this type of chamber but I WILL BE BACK when I retire for sure this is gold.
Thank you. Been looking for an easy tutorial for cheese cave. God bless.
I’ve had low humidity problems in my cellar, my sausage and salami has been drying too fast.
I saw your video it is very clear and informative and looks like a simple project, I have the fridge
just waiting on my temperature and humidity controller to arrive. Thank you
Glad it helped
Wonder if you could have just hardwired the speed controller into the circuit for the existing fan?
It’s also a good idea to put a “drip loop” in all your wires inside the chamber. Bend and mount all your wires in a U shape near all the plugs and electrical equipment. This will make any moisture that condenses on the wires drip off before it can wick into the equipment or electrical contacts from the wire.
This is so cool. I am definitely going to build this!
I like the way you format your videos. Very matter of fact confidence. I really enjoy your channel and extremely happy I subscribed. What’s unique is when I ask a question, I actually get an answer. Rarely happens on other channels.
Awesome, thank you! What a very nice thing to say!!
2 Guys & A Cooler YW
Wow. Nice job! I would love to set this up here in Chile. We had our Virginia Baked ham yesterday and it was killer good. I am still working on the Salami fixings and as soon as they are here I am good to go. Jim
OH!!! I'm salivating... Can't wait till you have it all set up, that's when the fun begins!!
Great vid. Thanks. I am ramping up to build. This info is super helpful.
Hi Eric!
Thanks again for your concise abs incredibly helpful videos.
I don’t have space for a full-size chamber but I do have an old mini-fridge. It is 4.4 cubic feet. Can you recommend the correct size humidifier/dehumidifier?
Again, 1000 thank yous. You’re doing amazing work.
Been working away from home. It’s been awhile commenting.
Great show my friend
Thank you
Great to hear from you!! Thanks...
thank you for sharing your knowledge!!!! please keep uploading
Great content on dry aging.
Will cross post this reply here also, as it is pertinent to folk's fridge or freezer choice. I do a lot of refrigerator repairs. One problem if you leave the freezer separate from fridge, the fridge is usually cooled just by airflow from the freezer. So there is usually a recirculation fan running a LOT. You can't really disable that fan, and still get the cold from freezer to the fridge. Whenever a fridge isn't staying cold enough but freezer still works, that fan is always blocked by too much food, or stopped working. This is one area of Eric's fridge conversion that could use more info, as he talks about disabling that fan and/or replacing with computer fan... that could really make the unit inefficient, causing freezer to overwork just to get fridge part to stay at 55, due to reduced cooling airflow. Best thing is a dedicated refrigerator with no freezer, 2nd best is removing separator so it becomes one space. Either a dedicated upright freezer OR a dedicated fridge like a beverage cooler would either be better than a fridge/freezer unit because you won't have to deal with as much airflow/heat transfer issues, they be engineered to cool the whole space without a fan driving airflow.
awesome job thanks for the instructions
By the way,great detailed info,I'm a suscriber long ago,keep this superb job 😉
You guys are the best. I share your page with friends.
Awesome thank you!
Thank you for your video..its very clear and helpful..my question is what size of a dehumidifier and humidifier I have to use in a 70 cubic foot refrigerator.
Very informative video. Thanks.
Awesome video, thanks for all the tips ! Could the same setup be used to dry age beef? Granted that it would be dedicated to do just that, not mixing with salami.
Genius design.
Good video mate
You can use the original fan by bending the blades until you get the air flow you desire. Actually more versatile than adding a new fan.
Great video Erick
Hey Robert. Thanks!! Stay safe :)
I built a chamber per this video thanks for the help. I followed your recipe for Genoa salami using elk. It's been in the camber for about ten days starting to get An acid smell in the chamber. One thing I did notice was my dehumidifier actually molded over and quit working I blew it out and it's back to normal operation.
Epic strate to point
#1 Excellent job Thanks
Some of you have been asking if this will be for salami or cheese and I am happy to say that this chamber was built to be a cheese cave!! Get ready for some crazy cheese projects!!
If you want to read more about this project be sure to check out my blog post here: twoguysandacooler.com/building-a-salami-chamber-cheese-cave/
I've also got a 15% off discount code for the 2 inkbird controllers in this video. Just input the discount code at the checkout page on Amazon. Here it is:
WiFi Temp Controller (WIFI ITC-308):
USA Store: amzn.to/3eTSlOg code: 89KAGQJZ
Canadian store: amzn.to/2D9EmXa code: PUJ22MLU
Wifi Humidity Controller (WIFI IHC-200):
USA Store: amzn.to/39vvlUO code: W6XK3Q9X
Canadian store: amzn.to/2OVruGU code: BTDL6676
You might want to use rubber grommets for the drilled holes through metal. Also there is a plastic roll of “U” channel that can be cut to size.
Thank you very much I’ll try that
I have used a Pepsi cooler like yours for many many years. Yes they work great but noisy as hell if in your home as mine is. One thing you did not mention is once adding the meat things will change so you really need to monitor your adjustments. Also having backup humidity controllers is a must. They don't last for ever. I have two Auber, one plug and play the other I built from their parts. Also one Inkbird. All can be a pain in the butt sometimes.
This is awesome! Me, I would have hooked the computer fan into the existing switch. But other than that this seems to hit exactly what I'm needing to build. I've seen the inkbird stuff and it's on my list to get!
That's awesome!!! Attaching it to the switch is a little bit above my pay grade😬😬 but that's a cool idea 👍👍
I think it also may be possible to add a reostat to give the original fan adjustable speed.
You should put tape or a rubber grommet around those sheet metal holes. The light vibration from the pump running will eventually wear through the electrical cables causing a short and fire hazard.
amazing stuff. knowing me ill get around doing this probably never haha!
Your presentation is clear and concise. Thank you. I will apply the lesson. I have a question please. My bev display fridge has no fan. It’s simply a refrigerated box. Coils located on the exterior of the rear of the unit get hot when the unit is plugged in.
-do I need the computer fan?
-are these rear coils likely to be the only? I could cut into the box without damaging the system?
Also, on a low setting, the box maintains a temp of 13°C (55F). It seems remarkably stable over time. I have the inkbird controllers, a humidifier and dehumidifier, not yet installed, plus some temp/humidity monitors mounted inside.
Thank you for your advice. I hope!
Thanks for another awesome video. I just built my chamber with a freezerless 11 cu ft fridge and the gear you suggested (ink bird, eva dry, etc). My issue is that I always have water droplets on the back of the fridge and the condensate pan is filling up with water. The fridge has a fan so I didn't add one. My chamber is inside. My inkbirds have been calibrated. Should I be concerned about this condensate? Any suggestions to remedy?
Great video! I am curious why you did not attach a heating pad - wouldn't there be any curing recipes that require higher temperatures? Also, can this cabinet be placed inside the house (e.g., in a finished/carpeted basement) or is the garage better (e.g., due to smell or mold infestation issues)? Thanks.
Excellent video!
Thanks Eric, I just read your email on your chicken sausage. That's awesome! I bet the feat and spinach gave that sausage a nice touch!! Great job!!
@@2guysandacooler Thank You! I sent you an update just now.
Thank you very much.
Very nice job... How u control fan??
I have been using more or less the exact same setup (my controllers are the non WiFi versions though) for the past year or so with very good results. Only problem I have ever had is the excess amounts of moisture, around 80% humidity, that tends to eventually overflow the reservoir on top of the compressor, where it is normally evaporated away when the compressor kicks in and get warm. This problem only occurs because my fridge is located in my garage, where the ambient temperature tends to be close to that of my drying chamber, meaning that the compressor does not kick in very often, except maybe on the very warm summer days. I live in the UK and the cost for the entire setup, including the fridge, was in the area of £250-300, or roughly $325-395, so reasonably affordable.
Yep. That does sometimes happen. Mine is outside so it doesn't happen too often but every once in a while I'll get a little overflow. Nice job on the $$$. Very reasonable! What do you have in it right now?
I have everything except refrigerator in our amazon cart, will definitely post progress and questions as i progress in the build. 1 question i have right now is would this work to dry age beef..steaks etc?
Hi Eric. Thanks for that awesome video. Got me working on mine. Got it this weekend finished. Made it out of a used Wine Fridge. I have two questions if you can help me out.
1. I get a lot of condensed water in the bottom, to the point that after 2 o 3 days I have to dry a puddle of water.
2. How often does your humidifier goes on?. I'm getting on-off cycles of about 5-6minutes. Sound like too much.?
Great video. Curious......if the chamber is to be kept in a basement where the temp is fairly constant, does the fridge need to work?
Hi Eric, just converted my magic Chef Wine frig to a curing chamber. Question I have is the frig doesn't have a fan. Should I add a small computer fan(plug in style) and blow it against the back wall coil panel? Also I'm thinking to plug it into the IHC-200 controller line with the ultrasonic humidifier. Please advise. Thanks love your channel.
Thank you for the information explanations on so many different project - I like how you explain 'why' rather than just 'do this'. I've setup a bar fridge using this video, but there is no fan in this thing, so first question is does this matter? Secondly I wanted to start easy, and thought your Biltong would be my first feable attempt. I watched the BIlton box and thought that can be done in the Meat Chamber if I add a light/heat pad - but then I got confused over airflow. You made it clear airflow is paramount for Biltong, but there are no holes in the fridge for air to escape. So my second question (sorry I got greedy), is the clarification that some products need significant airflow? Thanks again for all the cool projects - this is a 10/10 channel!
Hi Eric,
Many dry cured recipes require a fermentation period in a different environment.
Have you advice on how to easily achieve that step? Is it necessary?
You may have already addressed this on another video and I just haven’t found it.
Thanks
If I had to build a curing chamber (primarily for drying meat), what would the temperature, and humidity range be.
Your videos are OUTSTANDING! I’ve made a few of them, and they all came out great… AND, to take it to the next step, I need a curing chamber. I’ve been watching the Marketplace type forums for the right combo of price and condition, but without luck. Would an upright freezer work well? Seems to fit the criteria…. well insulated, wire shelves, etc.
Yeah, an upright freezer would work great. The temp-bot basically just unplugs it when it reaches your set point, and plugs it back in when it drifts too far away. It can also plug in a heater if necessary. 🤓👍
KIØFX I have to have a ph meter to make dry cured sausage? Wonderful videos
Thank you so much for the clear and concise information that you provided on this subject. Very much appreciated! I would like to ask if you think it’s possible and advisable to use a vertical freezer as the basis for a curing chamber build? If yes, I would imagine it would have to be a frost free model?
I was thinking the same thing but found that most have fixed shelves that are the freezing coils. I ended up using a fridge without a freezer. They are a little harder to find but work perfectly.
What do you guys think about a deep freeze/chest freezer for this? Granted I'd want frost free, and low air flow, but if I can turn it down low enough to not actually be freezing, do you think the form factor would work OK? Have access to a deathly cheap or maybe free freezer, would be really cool(no pun inteneded) to be able to do this with it.. Love the channel! Thanks for any thoughts!
Hi Eric, also makes a combined Temp/Humidity control unit. It's the model 608T. I am using it in my chamber and it works perfectly.
The 608T is great!! Lots of different functions with that controller. For me that controller doesn't work as I need a humidifier and dehumidifier but I love it for my fermentation chambers
@@2guysandacooler I don't use a dehumidifier as I have the chamber in my office and open the door several times per day.
Can you leave the fridge freezer divider in? just run the equipment in the fridge section
Awesome
If you live in an area that gets cold in winter, a lightbulb usually works good enough
I have a old Kenmore upright apartment size freezer we aren't using. Could I turn that into a dryer??? It would be great if it would work so it's not just taking up space in the house. Thanks in advance.
You should consider ceramic clear window tint to block UV
7:20 "Sergeant I see the light!" IYKYK
I'm converting a wine fridge that is lined with cedar, or a similar wood veneer. Is this material detrimental to the chamber when it comes to beneficial mold development on the salumi?
Did you have issues with the coils freezing? With such low airflow, I would expect it to ice over. Does the dehumidifier cycle much? I would think the refrigerator would pull the moisture out.
Could you please explain how these controllers/reading change and or set the correct humidity and temperature? They read it right? How they slow down or increase X and Y? The fridge has a thermostat independent so the humidifier?
Love this video. A couple things I've been thinking about
1) Do you think its safe to dry age cheese and salami/salumi in the same chamber?
2) Are you interested in doing a fermented hot sauce video?
3) If the containers are sealed with an airlock, would it be safe to ferment beer or hot sauce in a chamber with Salami/Salumi?
Thanks,
Adam
Hey Adam,
1. Yes
2. Yes (i have a major pepper fermenting project on the horizon)
3. Yes (although the temp might be a little cold for the hot sauce. Not sure about the beer)
I appreciate and thank you for your suggestions you have given. I still have the humidifier unplugged for now, the settings for the humidifier and dehumidifier is set at 80% with a differential of 3% high and low and the temperature set at 55 degrees with a differential of 1 degree high and low. So I took the numbers from the graph (24 hour period) and they were from 69% - 89% RH, so it worked out to be 81% RH. My question is the controller working the way it is supposed to and also could my dehumidifier be to small. It is drawing about an inch of water every second day (it’s a small dehumidifier like the Eva-dry 1100)
that's something you'll have to determine. The key is maintaining that average for as long as you can before the compressor kicks on.
What fridge are you using for the salami? Do you mind sharing the brand and model?
salami chamber... that can go so far in so many ways
Thanks for this and many other excellent videos. I have a question about the end-stage dryness point for salami. Everyone says dry to a weight loss of 35-40%. But... I've purchased several commercial salamis as a benchmark. One large diameter sopressata I purchased was "squishable" to the touch; a second one (small diameter) was hard as a rock. Without much experience to go one, I'm assuming one of them was 30% loss and one was 40% or greater? What end point should I use? A second question: the whole meat varieties (copa, bresaolo, lonzino) all seem "softer" than the really hard dry salamis. Do the whole meat varieties have a different end point goal?
Hey Thomas. It really comes down to personal preference. anything between 30% and up is fine to eat. 30% weight loss is going to be quite soft while 40%+ is going to be harder. Generally whole muscles are dried softer like 32% - 35% but it all comes down to personal preference. If you are going to be making this at home my suggestion would be to try it at the different stages of drying to see what you like. I like a salami at 38% and a whole muscle at 34%. But that's just me...
Great video....
Thanks!
Could we make this without frost free refridgerator?
Can you use a wine cooler for a drying chamber?
in our area, frost free freezerless fridge is not available may i know which is better upright freezer or beverage chiller? What are the pro's and cons. these are my options only.
hello Sir, thank you for your video & teaching, great and interesting,
i'd like to ask a question if i may,
i don't see any water tank on your dehumidifier, doesn't it collect and store water from the the dehumidifying process ?
There is a tank on the back side of the large on and a small tank on the front side of the small one..
I have an Eva dry 110 in my true 12. I don't think it's big enough. Guess I'm going to have to try the 2500
i have a tgm-11rv and i used the same setup as you. temp set at 55 deg with humidity @ 70 but i'm still having trouble keeping the humidity below 80 with the eva-dry 2500. what do you recommend? now i did have 30# of dry sausage so i'm not sure if that was just too much
How often do you clean the humidifiers? Most say 2 weeks is max. I'm assuming you clean them. Do you have extra humidifiers to put in while you take out the ones to clean so to not affect the curing process.
Could it be done with old vine fridge,like cave a vin?
If you wanted to add a UV Light which one would you reccomend?
Hello guys thanks for the great description.
I can pick up a wine cooler for quite cheap, and if the temperatures fall within the parameters for what we need, could i make these same modifications with fans and humidifier/dehumidifier to have the same end result as the fridge you guys have built here?
Many thanks.
yes you can
Excellent video! A question though, if the refrigerator already has a temperature control settings; is the control -"dongle" for temperature really necessary then? Regards
not really. You can try without it and see how it works. If it's not tight enough, you could always add a temp sensor
Hey I have a root cellar would it work to convert it into a dryer?
Since most fridges don’t exceed 41 degrees does the on off cycle of the fridge shorten it’s life. You recommend 55 degrees so I assume your fridges constantly cycles on and off.
Do I need to use distilled water in the humidifier or will tap water be okay?
If I have a fridge with independent temp control, (wine fridge) do I need the stuff that regulates when the fridge turns on and off?
Thanks for the very informative video! I was wondering does it matter what fridge/freezer i use? I need to keep my food at 2 and 10C (depending on the stage its at) but all the fridges ive seen are either in the range of 3 to 10c or 0 to -18c. For the 3-10C fridges, will inkbird be able to drop the temperature to 2C thus past its range? I prefer the chest freezers as i like the layout more but im not sure if it works since the temp is also above its original setting, will cause issues with either the freezer or inkbird? Thanks!
Inkbird will not bring the temp lower than the range. It can bring it higher though. Depending on what you are making a chest freezer would work fine as the controller allows you to set it higher than original range. What are you making (if you don't mind me asking)
Great video. I don't understand the three minute delay for the refrigerator. Could I skip that whole controller by using a wine fridge that has 55 degree capabilities?
If your wine fridge has a 55F setting then you won't need a temperature controller..
Hi Eric, nice video. The computer fan is ON all the time?, thanks in advance!
Yes. In this chamber the fan is on all the time
Fantastic video thank you. One question is that at 11:35 you mention the refrigeration delay on the inkbird controller to prevent the “compressor from burning out”. This is set to 3 minutes, am I to assume that if the fridge powers up and down too frequent that’s what will likely damage the fridge?
you are correct sir..