Picking the right dehumidifier - salami/cheese making
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- Опубликовано: 8 сен 2024
- This week we are looking at Dehumidifiers.
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The dehumidifiers in in this video come from Eva Dry. You can visit their website at: www.eva-dry.com/
My recommendation for a dehumidifier if you want to make salami or cheese:
Small Chamber EDV-1100: amzn.to/304zOdq
Large Chamber EDV-2500: amzn.to/33Z3gCY
Dehumidifiers for all applications.
Peltier Technology
EDV-1100: amzn.to/304zOdq
EDV-1200: amzn.to/2RZ4Oar
EDV-2400: amzn.to/2EAFa8K
EDV-2500: amzn.to/33Z3gCY
Silica Gel (non Toxic)
E-150 w/activated charcoal: amzn.to/3mU1mvY
EDV-365 Renewable: amzn.to/2HwgEXr
Extra Cartridges for renewable: amzn.to/36bthSg
We get all of our sausage making supplies from the sausage maker
You can visit their website here: www.sausagemak...
The largest selection of the best quality casings for sausages/salami: www.sausagemak...
We get all of our cheesemaking supplies from The New England Cheesemaking Company.
You can visit their website here: cheesemaking.com?aff=67
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Apera pH Meter w/meat probe (Bluetooth): amzn.to/2A04Gll
InkBird Controllers temp & Humidity: amzn.to/2O3BmM7
Sausage Pricker: amzn.to/2Ji2zha
Dehumidifier EvaDry 1100: amzn.to/2TDvChj
Dehumidifier Eva Dry 2200: amzn.to/2wwKjqs
Hygrometer for chamber: amzn.to/3enDCwt
Cool Mist Humidifier: amzn.to/380rWOW
Meat Grinder We use the #22 amzn.to/2MGd1QD
Small Sausage Stuffer 5# amzn.to/2wy5nN9
Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
Wusthof Boning Knife: amzn.to/2Nvns9b
Iwatani Professional Chef Torch: amzn.to/32q5sDz
Anova Sous Vide: amzn.to/37YXhl5
Accurate Thermometers
Thermapen Mk4 - www.thermoworks...
DOT Kitchen Temperature Reader - www.thermowork...
Signals (4 Channel Temperature Probe) - www.thermowork...
Extra Big and Loud Kitchen Timer/Alarm - www.thermowork...
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Eric
My great man, the only video I ever needed to watch. Believe it or not I spent about 4 hours researching just to find the right dehumidifier, last night and today, until I finally got the notification saying you responded to my comment and directed me here. Thank you sir.
FYI, you can (most likely) add a drain tube to ANY unit just by drilling a hole in the base of the reservoir and getting the appropriate plumbing hardware at Home Depot (or wherever).
I have the 1100 by your recommendation and it works perfectly for my chamber
I have been using them for years in my safe and house. Great products!
Thanks for another great video - I have been using the Eva-Dry 1100 for the past year with good results and actually do not need a humidifier at all to maintain 80% humidity. One thing to note with Peltier based de-humidifiers is that they tend to exhaust warmer air when running, so your fridge temp regulation needs to compensate for that.
Great tip!
Good vid, I was hoping for info like wattage since I'm looking at a dehumid for an RV application, now I need to see a cheese cave!
Yes i have a question: Can we simply buy a dehumidifier and manually change the tank size to something larger?
Very thorough and interesting.
Thank you so much for all the info you present and the concise manner in which you do so. It is such a confidence booster! What are your thoughts on using a 14 cubic foot frost free freezer as a curing chamber? What size dehumidifier and humidifier would you recommend?
So get a mechanical power switch or rewire to bypass the electronic switch
great info,
unfortunatly I live in Europe, and they are not available over here.
do you also have a video planed for humidifiers ?
i bought myself a Dry Ager DX1000 cabinet, which works super, but I need a second chamber to turn the sausages over the first (*/-) 24-36 hours, so I will make myself a second curing chamber like you have them.
therefore all the info is great, now I hope to see a video from you for which humidifier you uaw
great video's, I cannot say that enough, that it is great to have someone like you to share his expertise with us, super !!!
grtz alain
Thank you. I will make a dehumidifier video.... Thanks for the comment
Ok i got the answer for my Q in the controller vidieo😁👍
I have the Dehumidifier on the left and I'm having a problem with it freezing up within 15 minutes im using a small Carrier commercial refrigerator My temperature is 39 -40 degrees Should i just raise the temperature up what is a good temperature for Curing Italian dry sausage and smoked Kabanosy
Those dehumidifiers work in temps above 45F. I know that Kabanosy is generally hung to dry in temps around 50-59F. As far as the Italian dry sausage do you mean salami? If you it would be 50-59F as well.
Thank you for your informative videos! I have finished a curing chamber build after watching your video. I have a question about the hygrometer sensor placement. At the moment, my Inkbird controller sensor is approx 2 inches away from the hanging genoa salami (I followed your video on that). I am fighting high humidity readings. I have an analog sensor that is approx 8 inches away and reads differently (10% lower than the Inkbird). I just watched your videos on calibration of the Inkbird - I should have done that first, but I'm in the drying/curing stage now. Fermenting went beautiful. 2 days in and the Mold 600 is starting to develop nicely. I believe I have the temperature under control; I just want the humidity to be correct - so I'm looking for a little guidance here. Where is the ideal placement of the Inkbird sensor? You can put 87 sensors in the chamber, but the sensor that really matters is the Inkbird sensor, as that is the one that is actively controlling the chamber. Kudos to your content - you are a rockstar!! Thank You!!
I generally place my humidity sensor in the middle of my chamber . The humidity will naturally fluctuate but you are looking for an average of 80%
Hi Eric, How long do your humidifiers last in the curing chamber? I've had 2 and they have only lasted just under a year in the curing chamber..
Do you have any videos showing you how to set up a fermentation fridge
I'm working on one as we speak. I'll have it up soon..
Great Video! Question- for small production, can I use a mini fridge for my fermentor and dryer? Thanks!
Sure.
Would 1100 model work for 400 liter fridge, that I want to modify for salami making? Some people say it’s too small for this volume, but it’s affordable. Thanks!
It should. The 1100 in the model name represent the amount of cubic feet it is rated for. So, in this case it is rated for a space that's 1100 cubic feet large. I say go for it.
Hi guys I purchased a 9cu ft beverage refrigerator What size humidifier and dehumidifier do you recommend I also purchased the WiFi controllers you recommend
Hi James. I would go with the EVA Dry 1100: amzn.to/35Up6do and the homec cool mist humidifier: amzn.to/3nkifA0
That small dehumidifier is perfect for a 9cf fridge and the cool mist humidifier should fit in there no problem. Just double check the clearance space you have at the bottom of the fridge.
2 Guys & A Cooler thanks Just placed the order and am very exited to begin my new journey into the word of charcuterie with your trusted help
After watching your channel for a while, I'm curious about something. How long can cured and aged meats last? 60 days of fermentation and curing, sure. A year at a humidity such that there is no further weight loss? Is there any equivalent to a 10 year aged cheese?
The only real "long" cured charcuterie are things like prosciutto and culatello. Cheese get's sealed in wax and ages but meat is constantly breathing and drying (albeit very slow) so the process is slightly different...
can you use deer meat ??
sure
SALAMI CHAMBER!!!
Oh cheese's I am so immature...
A gun gun cabinet? I thought we're making salami bro!
Lots of hunters out there 😁😁😁
What the heck is a cheese cave?
turns out all u need to do is duct tape a coin on top of the on button and bam, auto on feature.
Really, which ones does that work with?
Im looking for one that I can either leave on and have it auto on and off by the RH, or control one with a RH controlled plug.
peltier based dehumidifier are completely and utterly useless. had to
pay to learn this. do yourself a favor and buy a real dehumidifier. one
based on a compressor.
It really depends on the application and the quality of the dehumidifier that you bought. I can tell you from personal experience that using a Peltier dehumidifier for salami making has worked perfectly (5 years running). All you have to do is watch any of my salami videos to see the end result. I say get what works best for you... 😉
Hi ive watching these videos fantastic and informative, i do a a problem in my chamber that i would like to discuss with you, do you have an email address?
yes sir. Here you go: twoguysandacooler.com/contact-us/