Imagine a video so well thought out that usually I fast forward videos in 10 sec increments to skip unnecessary information. I could not do that once during this video. The information is so well relayed, the video is so well constructed. I know meat curing is your thing but the knowledge of holding an audience cannot be understated. Terrific video, well thought out, concise. I am new to the hobby and I will be subscribing and following all your content. Thank you for your time and energy in making this.
Thanks for posting this video. I am a high school culinary arts teacher and we will be building our own chamber for a S.T.E.M. capstone project. Looking forward to utilizing your recipes for our production. Cheers!
Several years ago, I built a salami chamber out of a frost free refrigerator but never knew about the concept of using a “refrigeration delay” and, unfortunately, burned up my compressor. This really shook my confidence and tempered my enthusiasm for producing charcuterie. Since finding your channel, I have rediscovered my interest in this hobby and want to thank you for your meticulously produced videos. I’ll start searching for a beverage refrigerator to get back in the game. Keep up the excellent work. As an aside, please consider doing a video on the process of confit cooking, specifically duck confit. It would mesh well with your other food interests and videos.
Excellent news. That's great to her. If you run into any issues or questions be sure to let me know.. BTW. I love the confit idea!! I'll have to do that...
I’m glad I found this channel. I’ve been using umai dry to make some charcuterie and I ate it and didn’t get sick other people ate it then and they didn’t get sick and it tasted great. So now I want to play with the big boys. And start making some without the bags. Your videos may keep me alive keep them coming. I’m reading but I learn through watching and listening better. Thanks for sharing freely.
Eric, I've just completed my first chamber build and am now in the process of dialing in the settings. One thing I learned is that all humidifiers/de-humidifiers are not the same. The newer ones have touch switches for the on/off function, this type of switch needs power all the time and will default to the off position when power is shut off by the controller. I purchased both and had to replace both because of this issue. If someone is looking to build a chamber they need to look make sure both the humidifier and de-humidifier have toggle or rheostat style switches to work with the controller.
It is unlikely that I will build a chamber however, I am glad to see that your imput is there to help others to not make the mistake that you made. "Good onya" George.
Just yesterday i was thinking to make a comment how would be great to make a video how to set up chamber and here we are, i am watching your video about it. You guys are amazing. Definitely one of my favourite new channels on RUclips. Keep it rockin guys and highest respect!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Such a great video,many thanks. I made mine yesterday for some salami and chorizo that was struggling in my garage after the rain we’ve been having in the UK -
I’ve had low humidity problems in my cellar, my sausage and salami has been drying too fast. I saw your video it is very clear and informative and looks like a simple project, I have the fridge just waiting on my temperature and humidity controller to arrive. Thank you
Some of you have been asking if this will be for salami or cheese and I am happy to say that this chamber was built to be a cheese cave!! Get ready for some crazy cheese projects!! If you want to read more about this project be sure to check out my blog post here: twoguysandacooler.com/building-a-salami-chamber-cheese-cave/ I've also got a 15% off discount code for the 2 inkbird controllers in this video. Just input the discount code at the checkout page on Amazon. Here it is: WiFi Temp Controller (WIFI ITC-308): USA Store: amzn.to/3eTSlOg code: 89KAGQJZ Canadian store: amzn.to/2D9EmXa code: PUJ22MLU Wifi Humidity Controller (WIFI IHC-200): USA Store: amzn.to/39vvlUO code: W6XK3Q9X Canadian store: amzn.to/2OVruGU code: BTDL6676
Will cross post this reply here also, as it is pertinent to folk's fridge or freezer choice. I do a lot of refrigerator repairs. One problem if you leave the freezer separate from fridge, the fridge is usually cooled just by airflow from the freezer. So there is usually a recirculation fan running a LOT. You can't really disable that fan, and still get the cold from freezer to the fridge. Whenever a fridge isn't staying cold enough but freezer still works, that fan is always blocked by too much food, or stopped working. This is one area of Eric's fridge conversion that could use more info, as he talks about disabling that fan and/or replacing with computer fan... that could really make the unit inefficient, causing freezer to overwork just to get fridge part to stay at 55, due to reduced cooling airflow. Best thing is a dedicated refrigerator with no freezer, 2nd best is removing separator so it becomes one space. Either a dedicated upright freezer OR a dedicated fridge like a beverage cooler would either be better than a fridge/freezer unit because you won't have to deal with as much airflow/heat transfer issues, they be engineered to cool the whole space without a fan driving airflow.
I like the way you format your videos. Very matter of fact confidence. I really enjoy your channel and extremely happy I subscribed. What’s unique is when I ask a question, I actually get an answer. Rarely happens on other channels.
Wow, you guys have really set a gold standard for valuable information and concise, fun presentation. This is one of the great sites on RUclips. Wish you guys all the success in the world.
Wonder if you could have just hardwired the speed controller into the circuit for the existing fan? It’s also a good idea to put a “drip loop” in all your wires inside the chamber. Bend and mount all your wires in a U shape near all the plugs and electrical equipment. This will make any moisture that condenses on the wires drip off before it can wick into the equipment or electrical contacts from the wire.
I must say I love Eric's simple approach. Your idea is exactly what I did. I have a CocaCola beverage cooler. The fan has a temperature sensor and I don't hear it coming on so much. My airflow is is perfect when I hang the yarn. I figured I would just replace the fan and wire in my computer fan to the existing AC fan. According to Eric he runs his computer fan 24x7 but that just seems pretty inefficient. I will be posting my design on github with the entire control system. Other than connecting some wires this control system works unbelievable (bench tested). You will have about $20 in it. This version is standalone but has fantastic features. In a few weeks I will put my build in here. Eric deserves all the credit. He is awesome.
I just got my humidifier today and should get the dehumidifier Monday and hopefully will have my converted chamber up and running by Tuesday mourning, thanks for the advice.
Be aware that when modifying the design airflow for the evaporator by changing the fan, that you will be drastically affecting the refrigeration cycle. Yes it will work, however a refrigerator is a balanced piece of machinery and when you change one of the major components you will more than certainly shorten the life cycle of the system. Just some food for thought
You should put tape or a rubber grommet around those sheet metal holes. The light vibration from the pump running will eventually wear through the electrical cables causing a short and fire hazard.
I have been using more or less the exact same setup (my controllers are the non WiFi versions though) for the past year or so with very good results. Only problem I have ever had is the excess amounts of moisture, around 80% humidity, that tends to eventually overflow the reservoir on top of the compressor, where it is normally evaporated away when the compressor kicks in and get warm. This problem only occurs because my fridge is located in my garage, where the ambient temperature tends to be close to that of my drying chamber, meaning that the compressor does not kick in very often, except maybe on the very warm summer days. I live in the UK and the cost for the entire setup, including the fridge, was in the area of £250-300, or roughly $325-395, so reasonably affordable.
Yep. That does sometimes happen. Mine is outside so it doesn't happen too often but every once in a while I'll get a little overflow. Nice job on the $$$. Very reasonable! What do you have in it right now?
I have used a Pepsi cooler like yours for many many years. Yes they work great but noisy as hell if in your home as mine is. One thing you did not mention is once adding the meat things will change so you really need to monitor your adjustments. Also having backup humidity controllers is a must. They don't last for ever. I have two Auber, one plug and play the other I built from their parts. Also one Inkbird. All can be a pain in the butt sometimes.
The 608T is great!! Lots of different functions with that controller. For me that controller doesn't work as I need a humidifier and dehumidifier but I love it for my fermentation chambers
Wow. Nice job! I would love to set this up here in Chile. We had our Virginia Baked ham yesterday and it was killer good. I am still working on the Salami fixings and as soon as they are here I am good to go. Jim
Your videos are OUTSTANDING! I’ve made a few of them, and they all came out great… AND, to take it to the next step, I need a curing chamber. I’ve been watching the Marketplace type forums for the right combo of price and condition, but without luck. Would an upright freezer work well? Seems to fit the criteria…. well insulated, wire shelves, etc.
Yeah, an upright freezer would work great. The temp-bot basically just unplugs it when it reaches your set point, and plugs it back in when it drifts too far away. It can also plug in a heater if necessary. 🤓👍
Hi Eric! Thanks again for your concise abs incredibly helpful videos. I don’t have space for a full-size chamber but I do have an old mini-fridge. It is 4.4 cubic feet. Can you recommend the correct size humidifier/dehumidifier? Again, 1000 thank yous. You’re doing amazing work.
I think I'm gonna do something similar, but instead of replacing the fan it seems to me that it would be easier to fabricate a more restrictive baffle that will then also have mounts for hanging. I might also take that fan off and cut the rotors shorter too. I think anyone that has a metal hacksaw could probably just cut those rotors down until the airflow is where they want it. I also think I'm gonna use the fan for humidity control and wire it to come on when the humidity is too high, then use terracotta bricks soaked in distilled water to maintain moisture. I find most electric humidifiers end up putting things into the air that you really don't want... worth looking into...
I built a chamber per this video thanks for the help. I followed your recipe for Genoa salami using elk. It's been in the camber for about ten days starting to get An acid smell in the chamber. One thing I did notice was my dehumidifier actually molded over and quit working I blew it out and it's back to normal operation.
Love this video. A couple things I've been thinking about 1) Do you think its safe to dry age cheese and salami/salumi in the same chamber? 2) Are you interested in doing a fermented hot sauce video? 3) If the containers are sealed with an airlock, would it be safe to ferment beer or hot sauce in a chamber with Salami/Salumi? Thanks, Adam
Hey Adam, 1. Yes 2. Yes (i have a major pepper fermenting project on the horizon) 3. Yes (although the temp might be a little cold for the hot sauce. Not sure about the beer)
I've seen a lot of videos using an old fridge, and it just seems like more work than necessary. If you need a huge space, maybe this is worth it, but our family of 3 just can't eat that much meat. Instead, I bought a wine cooler that I can adjust to the right temperatures without modification. I got a simple humidity gauge and mounted it on the glass door. I didn't need moisture until the end of curing, but when I needed moisture, I'd just put a small amount of water in a bowl at the bottom. Dehumidifying is way more important imo, and to do that, I'd open the door. I paid $200 for the 34 bottle wine cooler at a well known cheap retailer. I paid under $10 for two humidity/temp sensors. I've considered using a dehumidifier, but I'm also thinking about using silicon moisture wicking crystals. They are cheap, and with some experience I know I can dial in perfect humidity. Finally, why anyone would put a fridge in direct sunlight, is just beyond me :) Don't do that.
Thank you for the information explanations on so many different project - I like how you explain 'why' rather than just 'do this'. I've setup a bar fridge using this video, but there is no fan in this thing, so first question is does this matter? Secondly I wanted to start easy, and thought your Biltong would be my first feable attempt. I watched the BIlton box and thought that can be done in the Meat Chamber if I add a light/heat pad - but then I got confused over airflow. You made it clear airflow is paramount for Biltong, but there are no holes in the fridge for air to escape. So my second question (sorry I got greedy), is the clarification that some products need significant airflow? Thanks again for all the cool projects - this is a 10/10 channel!
I searched and read so many of these designs and settled on Eric's. I have one question for everyone on here. Does anyone have problems without circulating air from the outside? Does this work well without having some type of external ventilation periodically? Many thanks to any input on this.
The only problem with not having external air is that you'll have to open the door every day or every few days for a little fresh air exchange. Other than that it's great
Since most fridges don’t exceed 41 degrees does the on off cycle of the fridge shorten it’s life. You recommend 55 degrees so I assume your fridges constantly cycles on and off.
The solution to your air flow issue is just putting a simple potentioneter in line with that fan circuit. That's the speed control for that fan you installed. No removing the original fan. No extra wiring.
@@2guysandacooler It really is. Cut any wire on that fan circuit and connect it to the the 1 and 2 poles. The 3rd is ground, and you don't need to hook it up the circuit is already grounded. What you did was replace the fan with another fan that had a potentiometer.
@@Drewcifer1972 I love your confidence in my ability to do electrical work. All I did was disconnect the fan and placed a computer fan in it's place. That's about the extent of my electrical skillet. Now making salami is a whole different issue 😉
Your presentation is clear and concise. Thank you. I will apply the lesson. I have a question please. My bev display fridge has no fan. It’s simply a refrigerated box. Coils located on the exterior of the rear of the unit get hot when the unit is plugged in. -do I need the computer fan? -are these rear coils likely to be the only? I could cut into the box without damaging the system? Also, on a low setting, the box maintains a temp of 13°C (55F). It seems remarkably stable over time. I have the inkbird controllers, a humidifier and dehumidifier, not yet installed, plus some temp/humidity monitors mounted inside. Thank you for your advice. I hope!
Awesome video, thanks for all the tips ! Could the same setup be used to dry age beef? Granted that it would be dedicated to do just that, not mixing with salami.
Thank you for your video..its very clear and helpful..my question is what size of a dehumidifier and humidifier I have to use in a 70 cubic foot refrigerator.
Of course. I misunderstood your original comment. I thought you were talking about buying a chamber already made :) (www.sausagemaker.com/digital-dry-curing-cabinet-p/11-1509.htm&Click=108419) You can buy these online. They are commercial beverage refrigerators that you would see at a convenient store. This one cost me $100 bucks in fairly decent condition.
I must say this is an excellent video I've researched many different avenues have not found anything this comprehensive. I also will compliment you on sharing the knowledge so that other people can get into the hobby for some reason people that have done this for years and years try to keep secrets this is a dying art and should be shared. I am following this build and I have been doing some testing I am having pretty large humidity swings while running my cooler curious if you have any insight on that I am using essentially the same humidification and dehumidification you are with the exception that I am using the everdry 1100 as I have a smaller chamber. Running both ink bird Wi-Fi controllers. Any help would be appreciated I am seeing humidity climb well over 10 points after humidification stops.
Do you have a hygrometer that reads the average in the chamber? You are looking for an average of 80%. Swings are totally normal. You can expect a 10% swing up and down as the refrigerator's compressor kicks on and off.
Okay thanks for replying I'm kind of starting to wrap my head around that I guess it's impossible to maintain a steady hold on humidity I do have three magnetic hygrometers in there to keep an eye on things
Hi Eric, You are very handy! Can you come set one up for me? I have no hope in doing what you doing! gosh you good! No I don’t have a handy man around 😌😌 Thank you ❤️
Hello guys thanks for the great description. I can pick up a wine cooler for quite cheap, and if the temperatures fall within the parameters for what we need, could i make these same modifications with fans and humidifier/dehumidifier to have the same end result as the fridge you guys have built here? Many thanks.
Fantastic video thank you. One question is that at 11:35 you mention the refrigeration delay on the inkbird controller to prevent the “compressor from burning out”. This is set to 3 minutes, am I to assume that if the fridge powers up and down too frequent that’s what will likely damage the fridge?
Excellent video! A question though, if the refrigerator already has a temperature control settings; is the control -"dongle" for temperature really necessary then? Regards
Great video! I am curious why you did not attach a heating pad - wouldn't there be any curing recipes that require higher temperatures? Also, can this cabinet be placed inside the house (e.g., in a finished/carpeted basement) or is the garage better (e.g., due to smell or mold infestation issues)? Thanks.
I have everything except refrigerator in our amazon cart, will definitely post progress and questions as i progress in the build. 1 question i have right now is would this work to dry age beef..steaks etc?
Hi Eric. I've found a great used refrigerator to build a small drying chamber and I plan on making some of the recipes in the 2023 Celebrate Sausage line up once I have everything up and running. I do have a question about the need for a dehumidifier in my chamber. I live in Phoenix, AZ and the climate here is very dry. Also, my chamber will be indoors, not outdoors or in a garage. Based upon those parameters, I'd like to start with just a humidifier and see how the unit performs before beginning to dry any product. Does that make sense? I can always had a dehumidifier if the chamber environment is consistently too damp. Thanks for your thoughts and the great DIY video!
hello Sir, thank you for your video & teaching, great and interesting, i'd like to ask a question if i may, i don't see any water tank on your dehumidifier, doesn't it collect and store water from the the dehumidifying process ?
Hi Eric. Thanks for that awesome video. Got me working on mine. Got it this weekend finished. Made it out of a used Wine Fridge. I have two questions if you can help me out. 1. I get a lot of condensed water in the bottom, to the point that after 2 o 3 days I have to dry a puddle of water. 2. How often does your humidifier goes on?. I'm getting on-off cycles of about 5-6minutes. Sound like too much.?
I received the Inkbird humidity and temperature controllers, chamber is nearly done, I want to use it as a fermentation chamber also, can I plug in a heating element to the temperature Controller so I can get higher temps for fermenting, can I have all three units in the fridge. If so What type of heating element should I use. My ambient temperature in the room is 68-70 degrees F
Yes you can. A heating pad works to get the temperature up you can also use a 75w or 100w incandescent light in a tin can (just make sure the salami aren't too close to the heat source)..
I follow your videos are very good in fact I decided to build a drying chamber using a refrigerator this has the fan and the coil on top I would like to ask you if I need to remove the fan and use one like the computer or not remove the fan
It's hard to say. Each chamber is different. You'll want very little air flow. If the fan you have is blowing too much air then I would suggest switching it out for a low speed computer fan.
Thank you so much for the clear and concise information that you provided on this subject. Very much appreciated! I would like to ask if you think it’s possible and advisable to use a vertical freezer as the basis for a curing chamber build? If yes, I would imagine it would have to be a frost free model?
I was thinking the same thing but found that most have fixed shelves that are the freezing coils. I ended up using a fridge without a freezer. They are a little harder to find but work perfectly.
Great video. I don't understand the three minute delay for the refrigerator. Could I skip that whole controller by using a wine fridge that has 55 degree capabilities?
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I’ve looked on websites and message boards for years and never found content this clear and comprehensive. Thank you.
You're very welcome!
Same here. This was very helpful.
Imagine a video so well thought out that usually I fast forward videos in 10 sec increments to skip unnecessary information. I could not do that once during this video. The information is so well relayed, the video is so well constructed. I know meat curing is your thing but the knowledge of holding an audience cannot be understated. Terrific video, well thought out, concise. I am new to the hobby and I will be subscribing and following all your content. Thank you for your time and energy in making this.
Thank you for your kind words. If you need any help as you grow in this craft, be sure to reach out.
Thanks for posting this video. I am a high school culinary arts teacher and we will be building our own chamber for a S.T.E.M. capstone project. Looking forward to utilizing your recipes for our production. Cheers!
Several years ago, I built a salami chamber out of a frost free refrigerator but never knew about the concept of using a “refrigeration delay” and, unfortunately, burned up my compressor. This really shook my confidence and tempered my enthusiasm for producing charcuterie. Since finding your channel, I have rediscovered my interest in this hobby and want to thank you for your meticulously produced videos. I’ll start searching for a beverage refrigerator to get back in the game. Keep up the excellent work. As an aside, please consider doing a video on the process of confit cooking, specifically duck confit. It would mesh well with your other food interests and videos.
Excellent news. That's great to her. If you run into any issues or questions be sure to let me know.. BTW. I love the confit idea!! I'll have to do that...
Beverage refrigerator or standard refrigerator is recommanded for salami chamber?
@@ardeleansorin7476 I think the beverage fridge is better suited. You could more easily follow along with Eric’s video.
I’m glad I found this channel. I’ve been using umai dry to make some charcuterie and I ate it and didn’t get sick other people ate it then and they didn’t get sick and it tasted great. So now I want to play with the big boys. And start making some without the bags. Your videos may keep me alive keep them coming. I’m reading but I learn through watching and listening better. Thanks for sharing freely.
Glad I could help! Reach out if you ever have a question😉
Eric, I've just completed my first chamber build and am now in the process of dialing in the settings. One thing I learned is that all humidifiers/de-humidifiers are not the same. The newer ones have touch switches for the on/off function, this type of switch needs power all the time and will default to the off position when power is shut off by the controller. I purchased both and had to replace both because of this issue. If someone is looking to build a chamber they need to look make sure both the humidifier and de-humidifier have toggle or rheostat style switches to work with the controller.
It is unlikely that I will build a chamber however, I am glad to see that your imput is there to help others to not make the mistake that you made. "Good onya" George.
Just yesterday i was thinking to make a comment how would be great to make a video how to set up chamber and here we are, i am watching your video about it.
You guys are amazing. Definitely one of my favourite new channels on RUclips.
Keep it rockin guys and highest respect!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Such a great video,many thanks. I made mine yesterday for some salami and chorizo that was struggling in my garage after the rain we’ve been having in the UK -
I am nowhere near to creating this type of chamber but I WILL BE BACK when I retire for sure this is gold.
this is the best video on RUclips for an easy, how-to make a salami/meat curing chamber!
Thanks Peter.
I’ve had low humidity problems in my cellar, my sausage and salami has been drying too fast.
I saw your video it is very clear and informative and looks like a simple project, I have the fridge
just waiting on my temperature and humidity controller to arrive. Thank you
Glad it helped
Some of you have been asking if this will be for salami or cheese and I am happy to say that this chamber was built to be a cheese cave!! Get ready for some crazy cheese projects!!
If you want to read more about this project be sure to check out my blog post here: twoguysandacooler.com/building-a-salami-chamber-cheese-cave/
I've also got a 15% off discount code for the 2 inkbird controllers in this video. Just input the discount code at the checkout page on Amazon. Here it is:
WiFi Temp Controller (WIFI ITC-308):
USA Store: amzn.to/3eTSlOg code: 89KAGQJZ
Canadian store: amzn.to/2D9EmXa code: PUJ22MLU
Wifi Humidity Controller (WIFI IHC-200):
USA Store: amzn.to/39vvlUO code: W6XK3Q9X
Canadian store: amzn.to/2OVruGU code: BTDL6676
Will cross post this reply here also, as it is pertinent to folk's fridge or freezer choice. I do a lot of refrigerator repairs. One problem if you leave the freezer separate from fridge, the fridge is usually cooled just by airflow from the freezer. So there is usually a recirculation fan running a LOT. You can't really disable that fan, and still get the cold from freezer to the fridge. Whenever a fridge isn't staying cold enough but freezer still works, that fan is always blocked by too much food, or stopped working. This is one area of Eric's fridge conversion that could use more info, as he talks about disabling that fan and/or replacing with computer fan... that could really make the unit inefficient, causing freezer to overwork just to get fridge part to stay at 55, due to reduced cooling airflow. Best thing is a dedicated refrigerator with no freezer, 2nd best is removing separator so it becomes one space. Either a dedicated upright freezer OR a dedicated fridge like a beverage cooler would either be better than a fridge/freezer unit because you won't have to deal with as much airflow/heat transfer issues, they be engineered to cool the whole space without a fan driving airflow.
It's a video jungle our there for building these chambers. I've watched a dozen or so this week. This one is THE BEST! Thanks!!!
Thank you.
I like the way you format your videos. Very matter of fact confidence. I really enjoy your channel and extremely happy I subscribed. What’s unique is when I ask a question, I actually get an answer. Rarely happens on other channels.
Awesome, thank you! What a very nice thing to say!!
2 Guys & A Cooler YW
Wow, you guys have really set a gold standard for valuable information and concise, fun presentation. This is one of the great sites on RUclips. Wish you guys all the success in the world.
Wow, thank you! 😁😁
Looks good enough 👌 TY ❤️ SO MUCH FOR POSTING 📫 THIS OUR FAMILY IS GOING TO TRY THIS!
Wonder if you could have just hardwired the speed controller into the circuit for the existing fan?
It’s also a good idea to put a “drip loop” in all your wires inside the chamber. Bend and mount all your wires in a U shape near all the plugs and electrical equipment. This will make any moisture that condenses on the wires drip off before it can wick into the equipment or electrical contacts from the wire.
I must say I love Eric's simple approach. Your idea is exactly what I did. I have a CocaCola beverage cooler. The fan has a temperature sensor and I don't hear it coming on so much. My airflow is is perfect when I hang the yarn. I figured I would just replace the fan and wire in my computer fan to the existing AC fan. According to Eric he runs his computer fan 24x7 but that just seems pretty inefficient. I will be posting my design on github with the entire control system. Other than connecting some wires this control system works unbelievable (bench tested). You will have about $20 in it. This version is standalone but has fantastic features. In a few weeks I will put my build in here. Eric deserves all the credit. He is awesome.
I just got my humidifier today and should get the dehumidifier Monday and hopefully will have my converted chamber up and running by Tuesday mourning, thanks for the advice.
Be aware that when modifying the design airflow for the evaporator by changing the fan, that you will be drastically affecting the refrigeration cycle. Yes it will work, however a refrigerator is a balanced piece of machinery and when you change one of the major components you will more than certainly shorten the life cycle of the system. Just some food for thought
Been working away from home. It’s been awhile commenting.
Great show my friend
Thank you
Great to hear from you!! Thanks...
Fantastic video. I appreciate the detail instructions for anyone to do. Now, to tell my wife about my next project...
You can use the original fan by bending the blades until you get the air flow you desire. Actually more versatile than adding a new fan.
You should put tape or a rubber grommet around those sheet metal holes. The light vibration from the pump running will eventually wear through the electrical cables causing a short and fire hazard.
I have been using more or less the exact same setup (my controllers are the non WiFi versions though) for the past year or so with very good results. Only problem I have ever had is the excess amounts of moisture, around 80% humidity, that tends to eventually overflow the reservoir on top of the compressor, where it is normally evaporated away when the compressor kicks in and get warm. This problem only occurs because my fridge is located in my garage, where the ambient temperature tends to be close to that of my drying chamber, meaning that the compressor does not kick in very often, except maybe on the very warm summer days. I live in the UK and the cost for the entire setup, including the fridge, was in the area of £250-300, or roughly $325-395, so reasonably affordable.
Yep. That does sometimes happen. Mine is outside so it doesn't happen too often but every once in a while I'll get a little overflow. Nice job on the $$$. Very reasonable! What do you have in it right now?
I have used a Pepsi cooler like yours for many many years. Yes they work great but noisy as hell if in your home as mine is. One thing you did not mention is once adding the meat things will change so you really need to monitor your adjustments. Also having backup humidity controllers is a must. They don't last for ever. I have two Auber, one plug and play the other I built from their parts. Also one Inkbird. All can be a pain in the butt sometimes.
Great information as usual, your commitment to this craft is much appreciated.
Thank you! Cheers!
Thank you. Been looking for an easy tutorial for cheese cave. God bless.
7:20 "Sergeant I see the light!" IYKYK
If you live in an area that gets cold in winter, a lightbulb usually works good enough
Hi Eric, also makes a combined Temp/Humidity control unit. It's the model 608T. I am using it in my chamber and it works perfectly.
The 608T is great!! Lots of different functions with that controller. For me that controller doesn't work as I need a humidifier and dehumidifier but I love it for my fermentation chambers
@@2guysandacooler I don't use a dehumidifier as I have the chamber in my office and open the door several times per day.
What an awesome video! I've wanted to do this for years. Thank you very much for sharing!
Wow. Nice job! I would love to set this up here in Chile. We had our Virginia Baked ham yesterday and it was killer good. I am still working on the Salami fixings and as soon as they are here I am good to go. Jim
OH!!! I'm salivating... Can't wait till you have it all set up, that's when the fun begins!!
You guys are the best. I share your page with friends.
Awesome thank you!
Can you leave the fridge freezer divider in? just run the equipment in the fridge section
By the way,great detailed info,I'm a suscriber long ago,keep this superb job 😉
OUTSTANDING video!! Thanks so much for putting this together for the masses!
Your videos are OUTSTANDING! I’ve made a few of them, and they all came out great… AND, to take it to the next step, I need a curing chamber. I’ve been watching the Marketplace type forums for the right combo of price and condition, but without luck. Would an upright freezer work well? Seems to fit the criteria…. well insulated, wire shelves, etc.
Yeah, an upright freezer would work great. The temp-bot basically just unplugs it when it reaches your set point, and plugs it back in when it drifts too far away. It can also plug in a heater if necessary. 🤓👍
thank you for sharing your knowledge!!!! please keep uploading
Great video Erick
Hey Robert. Thanks!! Stay safe :)
Hi Eric!
Thanks again for your concise abs incredibly helpful videos.
I don’t have space for a full-size chamber but I do have an old mini-fridge. It is 4.4 cubic feet. Can you recommend the correct size humidifier/dehumidifier?
Again, 1000 thank yous. You’re doing amazing work.
Genius design.
Great vid. Thanks. I am ramping up to build. This info is super helpful.
I think I'm gonna do something similar, but instead of replacing the fan it seems to me that it would be easier to fabricate a more restrictive baffle that will then also have mounts for hanging. I might also take that fan off and cut the rotors shorter too. I think anyone that has a metal hacksaw could probably just cut those rotors down until the airflow is where they want it. I also think I'm gonna use the fan for humidity control and wire it to come on when the humidity is too high, then use terracotta bricks soaked in distilled water to maintain moisture. I find most electric humidifiers end up putting things into the air that you really don't want... worth looking into...
I built a chamber per this video thanks for the help. I followed your recipe for Genoa salami using elk. It's been in the camber for about ten days starting to get An acid smell in the chamber. One thing I did notice was my dehumidifier actually molded over and quit working I blew it out and it's back to normal operation.
Great content on dry aging.
Excellent video!
Thanks Eric, I just read your email on your chicken sausage. That's awesome! I bet the feat and spinach gave that sausage a nice touch!! Great job!!
@@2guysandacooler Thank You! I sent you an update just now.
You might want to use rubber grommets for the drilled holes through metal. Also there is a plastic roll of “U” channel that can be cut to size.
Could you do a video how you calibrate the two inkbird controllers?
of course. Check this one out. ruclips.net/video/AI9jC_wXd1k/видео.html
@@2guysandacooler greaat...Thanks!
This is so cool. I am definitely going to build this!
Love this video. A couple things I've been thinking about
1) Do you think its safe to dry age cheese and salami/salumi in the same chamber?
2) Are you interested in doing a fermented hot sauce video?
3) If the containers are sealed with an airlock, would it be safe to ferment beer or hot sauce in a chamber with Salami/Salumi?
Thanks,
Adam
Hey Adam,
1. Yes
2. Yes (i have a major pepper fermenting project on the horizon)
3. Yes (although the temp might be a little cold for the hot sauce. Not sure about the beer)
I've seen a lot of videos using an old fridge, and it just seems like more work than necessary. If you need a huge space, maybe this is worth it, but our family of 3 just can't eat that much meat. Instead, I bought a wine cooler that I can adjust to the right temperatures without modification. I got a simple humidity gauge and mounted it on the glass door. I didn't need moisture until the end of curing, but when I needed moisture, I'd just put a small amount of water in a bowl at the bottom. Dehumidifying is way more important imo, and to do that, I'd open the door. I paid $200 for the 34 bottle wine cooler at a well known cheap retailer. I paid under $10 for two humidity/temp sensors. I've considered using a dehumidifier, but I'm also thinking about using silicon moisture wicking crystals. They are cheap, and with some experience I know I can dial in perfect humidity.
Finally, why anyone would put a fridge in direct sunlight, is just beyond me :) Don't do that.
Thanks for video, I need it Today!:)
salami chamber... that can go so far in so many ways
You should consider ceramic clear window tint to block UV
amazing stuff. knowing me ill get around doing this probably never haha!
#1 Excellent job Thanks
awesome job thanks for the instructions
Good video mate
You could just reduce the bend in the fan blades (make them more flat) that would reduce the flow.
Thank you for the information explanations on so many different project - I like how you explain 'why' rather than just 'do this'. I've setup a bar fridge using this video, but there is no fan in this thing, so first question is does this matter? Secondly I wanted to start easy, and thought your Biltong would be my first feable attempt. I watched the BIlton box and thought that can be done in the Meat Chamber if I add a light/heat pad - but then I got confused over airflow. You made it clear airflow is paramount for Biltong, but there are no holes in the fridge for air to escape. So my second question (sorry I got greedy), is the clarification that some products need significant airflow? Thanks again for all the cool projects - this is a 10/10 channel!
I searched and read so many of these designs and settled on Eric's. I have one question for everyone on here. Does anyone have problems without circulating air from the outside? Does this work well without having some type of external ventilation periodically? Many thanks to any input on this.
The only problem with not having external air is that you'll have to open the door every day or every few days for a little fresh air exchange. Other than that it's great
Since most fridges don’t exceed 41 degrees does the on off cycle of the fridge shorten it’s life. You recommend 55 degrees so I assume your fridges constantly cycles on and off.
Epic strate to point
The solution to your air flow issue is just putting a simple potentioneter in line with that fan circuit. That's the speed control for that fan you installed. No removing the original fan. No extra wiring.
That's easy for you to say....😂😂
@@2guysandacooler It really is. Cut any wire on that fan circuit and connect it to the the 1 and 2 poles. The 3rd is ground, and you don't need to hook it up the circuit is already grounded. What you did was replace the fan with another fan that had a potentiometer.
What you did was more complicated. I love the idea of using old store coolers though. Thank you. I didn't consider that.
@@Drewcifer1972 I love your confidence in my ability to do electrical work. All I did was disconnect the fan and placed a computer fan in it's place. That's about the extent of my electrical skillet. Now making salami is a whole different issue 😉
@@2guysandacooler LOL, What you do seems like sorcery to me too, but with your help I am learning.
The same will work if you put a $2rehostat between the cable of the OG fan 👍
Your presentation is clear and concise. Thank you. I will apply the lesson. I have a question please. My bev display fridge has no fan. It’s simply a refrigerated box. Coils located on the exterior of the rear of the unit get hot when the unit is plugged in.
-do I need the computer fan?
-are these rear coils likely to be the only? I could cut into the box without damaging the system?
Also, on a low setting, the box maintains a temp of 13°C (55F). It seems remarkably stable over time. I have the inkbird controllers, a humidifier and dehumidifier, not yet installed, plus some temp/humidity monitors mounted inside.
Thank you for your advice. I hope!
Awesome video, thanks for all the tips ! Could the same setup be used to dry age beef? Granted that it would be dedicated to do just that, not mixing with salami.
Very nice job... How u control fan??
Thank you for your video..its very clear and helpful..my question is what size of a dehumidifier and humidifier I have to use in a 70 cubic foot refrigerator.
Nice conversion of store fridge. Seems like you can buy these online?
Hey Bena Bang, Yes you can but they are a little on the pricy side..
@@2guysandacooler Well can you go over this type of Fridge you have acquired? This looks like commercial beverage type of refrigeration.
Of course. I misunderstood your original comment. I thought you were talking about buying a chamber already made :) (www.sausagemaker.com/digital-dry-curing-cabinet-p/11-1509.htm&Click=108419)
You can buy these online. They are commercial beverage refrigerators that you would see at a convenient store. This one cost me $100 bucks in fairly decent condition.
I must say this is an excellent video I've researched many different avenues have not found anything this comprehensive. I also will compliment you on sharing the knowledge so that other people can get into the hobby for some reason people that have done this for years and years try to keep secrets this is a dying art and should be shared. I am following this build and I have been doing some testing I am having pretty large humidity swings while running my cooler curious if you have any insight on that I am using essentially the same humidification and dehumidification you are with the exception that I am using the everdry 1100 as I have a smaller chamber. Running both ink bird Wi-Fi controllers. Any help would be appreciated I am seeing humidity climb well over 10 points after humidification stops.
Do you have a hygrometer that reads the average in the chamber? You are looking for an average of 80%. Swings are totally normal. You can expect a 10% swing up and down as the refrigerator's compressor kicks on and off.
Okay thanks for replying I'm kind of starting to wrap my head around that I guess it's impossible to maintain a steady hold on humidity I do have three magnetic hygrometers in there to keep an eye on things
If you do which dehumidifier and humidifier do you have in the smaller one? Thanks
I wonder if tenting the windows would work for glass doors
Hi Eric,
You are very handy!
Can you come set one up for me? I have no hope in doing what you doing!
gosh you good!
No I don’t have a handy man around 😌😌
Thank you ❤️
Thank you... LOL
Very informative video. Thanks.
Hello guys thanks for the great description.
I can pick up a wine cooler for quite cheap, and if the temperatures fall within the parameters for what we need, could i make these same modifications with fans and humidifier/dehumidifier to have the same end result as the fridge you guys have built here?
Many thanks.
yes you can
Fantastic video thank you. One question is that at 11:35 you mention the refrigeration delay on the inkbird controller to prevent the “compressor from burning out”. This is set to 3 minutes, am I to assume that if the fridge powers up and down too frequent that’s what will likely damage the fridge?
you are correct sir..
Thank you very much.
Hi Eric, nice video. The computer fan is ON all the time?, thanks in advance!
Yes. In this chamber the fan is on all the time
Excellent video! A question though, if the refrigerator already has a temperature control settings; is the control -"dongle" for temperature really necessary then? Regards
not really. You can try without it and see how it works. If it's not tight enough, you could always add a temp sensor
can i ask you the exact model of the fridge at 12:29 thanks
Could it be done with old vine fridge,like cave a vin?
Great video! I am curious why you did not attach a heating pad - wouldn't there be any curing recipes that require higher temperatures? Also, can this cabinet be placed inside the house (e.g., in a finished/carpeted basement) or is the garage better (e.g., due to smell or mold infestation issues)? Thanks.
Thank you very much I’ll try that
I have an Eva dry 110 in my true 12. I don't think it's big enough. Guess I'm going to have to try the 2500
I have everything except refrigerator in our amazon cart, will definitely post progress and questions as i progress in the build. 1 question i have right now is would this work to dry age beef..steaks etc?
Hi Eric. I've found a great used refrigerator to build a small drying chamber and I plan on making some of the recipes in the 2023 Celebrate Sausage line up once I have everything up and running. I do have a question about the need for a dehumidifier in my chamber. I live in Phoenix, AZ and the climate here is very dry. Also, my chamber will be indoors, not outdoors or in a garage. Based upon those parameters, I'd like to start with just a humidifier and see how the unit performs before beginning to dry any product. Does that make sense? I can always had a dehumidifier if the chamber environment is consistently too damp. Thanks for your thoughts and the great DIY video!
That's a good idea. Every chamber acts differently based off of your placement and climate. Let me kow how it acts where you live.
hello Sir, thank you for your video & teaching, great and interesting,
i'd like to ask a question if i may,
i don't see any water tank on your dehumidifier, doesn't it collect and store water from the the dehumidifying process ?
There is a tank on the back side of the large on and a small tank on the front side of the small one..
Great video-would a wine fridge work for this project?
yes. It should...
KIØFX I have to have a ph meter to make dry cured sausage? Wonderful videos
Great video. Curious......if the chamber is to be kept in a basement where the temp is fairly constant, does the fridge need to work?
Can you use a wine cooler for a drying chamber?
Hi Eric. Thanks for that awesome video. Got me working on mine. Got it this weekend finished. Made it out of a used Wine Fridge. I have two questions if you can help me out.
1. I get a lot of condensed water in the bottom, to the point that after 2 o 3 days I have to dry a puddle of water.
2. How often does your humidifier goes on?. I'm getting on-off cycles of about 5-6minutes. Sound like too much.?
I received the Inkbird humidity and temperature controllers, chamber is nearly done,
I want to use it as a fermentation chamber also, can I plug in a heating element to the temperature
Controller so I can get higher temps for fermenting, can I have all three units in the fridge. If so
What type of heating element should I use. My ambient temperature in the room is 68-70 degrees F
Yes you can. A heating pad works to get the temperature up you can also use a 75w or 100w incandescent light in a tin can (just make sure the salami aren't too close to the heat source)..
Do I need to use distilled water in the humidifier or will tap water be okay?
What fridge are you using for the salami? Do you mind sharing the brand and model?
I follow your videos are very good in fact I decided to build a drying chamber using a refrigerator this has the fan and the coil on top I would like to ask you if I need to remove the fan and use one like the computer or not remove the fan
It's hard to say. Each chamber is different. You'll want very little air flow. If the fan you have is blowing too much air then I would suggest switching it out for a low speed computer fan.
@@2guysandacooler thank you ,for your help
Thank you so much for the clear and concise information that you provided on this subject. Very much appreciated! I would like to ask if you think it’s possible and advisable to use a vertical freezer as the basis for a curing chamber build? If yes, I would imagine it would have to be a frost free model?
I was thinking the same thing but found that most have fixed shelves that are the freezing coils. I ended up using a fridge without a freezer. They are a little harder to find but work perfectly.
Great video. I don't understand the three minute delay for the refrigerator. Could I skip that whole controller by using a wine fridge that has 55 degree capabilities?
If your wine fridge has a 55F setting then you won't need a temperature controller..