The Risks of Using Glass Door Refrigerators for Maturing Chambers

In this recording, we talk about the issues of using a glass door refrigerator as a maturing chamber and the possible rancidity issues that you may have as a result of UV light getting into the camber as a result of the glass door.
Supporting Article:
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Many moons ago, I built a walk-in maturing chamber and thought it would be cool to have viewing windows to let people see what we were doing. Unfortunately, when the first batch of dry-cured sausages came out two months after I had built the new chamber, they tasted sour and almost metallic. I had never experienced this before and immediately thought that something had gone wrong with the process. We waited a few more weeks for the next batch-and yes, they also came out with a sour/metallic taste.
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