Cure Box question....

[georgeamer]

I want to use a small "freezer less" refrigerator or possibly a wine cooler as a cure box.
On all the units I've looked at the specs say that the units have a dehumidifier.
If that is so, how does it work? Will an added humidifier to these units be able to maintain a 72% humidity?
Thanks in advance for the info....
George

[muzzletim]

Hi,

I have a 60 bottle wine cooler that I have tried to use as a cure box! I put a small humidier in the bottom and was able to get plenty of humidity! Probably to much as I did not have a control to sense the level of humidity! It worked well in the beginning. At about 2 weeks my Spanish Chorizo developed some real nasty odor and very green mold. I had to dispose of it. I was trying to make dried sausage.

I am going to attempt again when I purchase a humidier control that will monitor the level. In New Mexico the humidity typically is around 20 % so it is just to dry without help to make dried sausage.

The size is nice and it has glass doors so you can see what is going on!

[Caneyscud]

George, among other sites, Len Poli's Sausage Site discusses curing, and drying sausages.  I like his recommendations on what type of unit to use to build a curing cabinet.  Here is the link to the humidity control page of his site.  Be sure to look at his recipes and tips - lots of great info.

http://lpoli.50webs.com/Tips.htm#Humidity%20Control

When you get to the page, click on the link on the page titled "Creating An Ideal Environment For Dry Curing Sausage. "  It takes you to some more information about building a curing cabinet. 

[georgeamer]

Wow......that is some write up....covers the whole process!

[Caneyscud]

And it is surprising how little you can purchase a working freezer for on Craigslist.

[muzzletim]

Here is another good source for making a cure box!

http://www.wedlinydomowe.com/fermented-sausages.htm