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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Curing Meat Vessel
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Old 06-14-2012, 09:52 PM   #11
mendozer
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red mold ugh. sounds nasty. maybe I'll experiment with a trash can with salty water in a tray. or if I find a cheap humidifier, i can set it up in there

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Old 06-14-2012, 10:05 PM   #12
ReverseApacheMaster
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No mold sounds tasty.

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Old 06-15-2012, 04:18 PM   #13
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Quote:
Originally Posted by mendozer View Post
That would be a lot of stuff. It's pretty much a small basement, except it's exposed to the outdoors through the screens at the bottom of the house.
Hi

Frame up a closet with some 2x4's and particle board. Nothing fancy or expensive. Put a simple hatch on it for a door. That way you would have plenty of room for what ever you decided to do, but could control the environment pretty well.

Bob
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Old 06-15-2012, 08:38 PM   #14
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My trash can rig is just a 35 gallon rubbermaid with the lid. I have holes drilled near the handles for a broom handle to slide through and I use that to hang the meat from. It barely holds three whole rolled hog bellies for pancetta. My attic in from October to March stays at 65 and humidity is awesome. My basement at my house stays at 65 and with a dehumidifer it stays around 60%

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Old 06-28-2012, 11:53 PM   #15
mendozer
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bringing it back from the dead here...anyone use the beads or sheets for humidity control like for humidors? how long do those last?

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