My wife and I have the curing bible in the mail from Amazon, but in the meantime, while I calibrate my chamber, is there a big problem with my chamber swinging from 40 to 60 to 40 to 60 on the thermostat? It's about a two hour rise and a ten minute drop.
I understand the thermal mass of the meat/cheese/whatever won't experience the same swing internally, but can I get some reassurance? We've never cured meats or made cheese before.
Thanks!
I understand the thermal mass of the meat/cheese/whatever won't experience the same swing internally, but can I get some reassurance? We've never cured meats or made cheese before.
Thanks!
