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Old 12-13-2010, 08:28 PM   #11
Boerderij_Kabouter
 
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Hmmm.... I just had a thought. I wonder what the range is on these???

http://www.hydrahumidifier.com/produ...ail.asp?ID=577



 
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Old 12-13-2010, 08:30 PM   #12
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Originally Posted by Boerderij_Kabouter View Post
Hmmm.... I just had a thought. I wonder what the range is on these???

http://www.hydrahumidifier.com/produ...ail.asp?ID=577
Nothing made for cigars would work that I have found. Maybe with some modification the hydra would though.



edit- At least not low enough for dry aging beef or drying sausage. I can't remember off the top of my head what is best for curing.


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Old 12-13-2010, 08:34 PM   #13
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Perhaps a cheapo humidifier and a humidity controller:

http://www.dwyer-inst.com/Product/Hu...SeriesHS/Specs

Kinda spendy then though... $200 for humidity control? We have to be able to do better than that.

 
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Old 12-13-2010, 08:38 PM   #14
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Quote:
Originally Posted by Boerderij_Kabouter View Post
Perhaps a cheapo humidifier and a humidity controller:

http://www.dwyer-inst.com/Product/Hu...SeriesHS/Specs

Kinda spendy then though... $200 for humidity control? We have to be able to do better than that.
About 6 months or so ago I was really looking hard and planning my meat fridge. I want it to be both temperature and humidity controlled. Everything electronic or automated was going to be really expensive. I did find some passive humity controllers but the only place I found required a pretty large order. I can't remember exactly but it was some sort of dessicant that would do different levels of humidity. Very similar actually to the heartfelt beads.
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Old 12-13-2010, 09:19 PM   #15
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OK, I think I have a solution and need to put it down here...

http://www.amazon.com/Air-O-Swiss-AO...2275041&sr=8-8

and the humidity controller from Dwyer or something similar.

 
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Old 12-13-2010, 09:28 PM   #16
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Quote:
Originally Posted by Boerderij_Kabouter View Post
OK, I think I have a solution and need to put it down here...

http://www.amazon.com/Air-O-Swiss-AO...2275041&sr=8-8

and the humidity controller from Dwyer or something similar.
It might work but most household humidifiers are known to be terrible with bacteria and whatnot. Not too big of a problem in a bedroom but not something I would want around meat. Just my opinion though.
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Old 12-13-2010, 09:43 PM   #17
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Could be... but those ultrasonic humidifiers stay pretty wicked clean. I use distilled water in ours and it smells brand new after over a year (we have one for our daughters room).

 
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Old 12-13-2010, 10:10 PM   #18
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Instead of a dried sausage, why not start with simpler cured meats. Like a nice smoked polish? I usually make the recipe found in Rytek Kutas' book, but I like about twice the amount of garlic.

 
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Old 12-13-2010, 11:39 PM   #19
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Instead of a dried sausage, why not start with simpler cured meats. Like a nice smoked polish? I usually make the recipe found in Rytek Kutas' book, but I like about twice the amount of garlic.
For me(at least) dried/cured will end up being easier. I could mod a dorm fridge in an apartment. I can't have a smoker, cooker, bbq or any kind of open flame in or near my building. I don't think they would even take too kindly to a cold smoke smoker, since afterall, it will be putting off smoke.

 
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Old 12-14-2010, 01:51 AM   #20
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Quote:
Originally Posted by Boerderij_Kabouter View Post
Could be... but those ultrasonic humidifiers stay pretty wicked clean. I use distilled water in ours and it smells brand new after over a year (we have one for our daughters room).
I never thought to use distilled water in it, even though thats what I use in my humidor.


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