What has worked really well for me is to adjust the knob on the humidifier to get the longest intervals without the need for humidifier, or dehumidifier to be on. Initially I found that one of the two machines was almost constantly running, meaning that the humidity inside my chamber was less spot on where I wanted it to be, and more often towards the outer perimeters. Too damp, or too dry. By adjusting the knob on the humidifier I have been able to find a sweet spot where it fairly quickly brings the humidity up when it gets too dry, but without sending out tons of vapour which means it will quickly overshoot the target humidity, and then kick off the dehumidifier. Another big influence is of course where you place the actual humidity sensor of your controller, and a bit of playing around can be the best way to find out what works best.
This was a nice video, thank you. I had been thinking of purchasing a humidifier but with so many options out there I was pretty flustered. So I went and purchased a 'terrarium' mister for $20 on Amazon, placed it in a bucket with water, hooked it up to the Inkbird, and placed it in my curing chamber. Works like a charm as-is. I'm going to refine the design with 2l plastic bottles and have a friend 3d print some supports and a directional valve for the mist... I suppose seeing this vid earlier would have saved me time over $, but I got lots of the former and not so much of the latter :)
Great information! I’ve experienced some issues drying my salami and now am confident I can address them with flow rate and direction. I also use distilled water to avoid calcium buildup inside my humidifier. I use a century old family recipe for our salami, it’s northern Italian or Tyrollean, (Trentino region in the Alps). It would be cool to see you make it.
I started Dry-Aging a ribeye roast and it is very much a DIY set up. I have a mini fridge that I cleaned thoroughly hooked up a small fan inside and threw in a box of baking soda for helping with freshness and also filled the bottom tray full of himalayan salt. This is the first day I’ve had it going so I havent gone too much into the process and can still possibly get a humidifer. I wasnt sure on getting one though as I am keeping the humidity up near 70% and I all I have in there is a small ramekin of water in there to keep the humidity a little balanced out. I plan to just fill the small ramekin with distilled water if the humidity starts dropping down to 50%. I also decided to wrap the meat in cheesecloth and plan to change out the cheesecloth with just a single layer of cheesecloth after a few days so air can hit it better since I did three layers about. (I did the three layers as the very little researching I did some places said to do a few layers at first then change it after 24 hours and then do a lighter layer) If anyone has feedback that would be great! I do plan on doing cheesemaking afterwards so if buying a humidifier is highly recommended I wouldnt mind getting it anyhow, since it seems much more crucial for that.
Nice vid! I have a $20mini fridge 3cf ish, with ink bird temp/hum controlls, and a usb pancake micro fan and a 250ml personal mister. when starting to cure 2 1# pork loins, temp 55*, hum 80%+-5%,the humidifier was not needed for approx 2wks, and I used clean rags to absorb moisture,and swapped out to adjust humidity. And I haven't needed to use the mister since at all. If I need more, ill wet a paper towel and hang on the door. I believe the air circ is responsible a when temp cycles on in this small volume. Btw. Loins came out excellent after 35%loss, thanx again Eric for all your help, now lets get Cavern 2.0 and Arden going!
I had a power on problem with the dehumidifier I bought. If you are savvy enough, you can take the unit apart and hardwire the power so it will work with the inkbird.
I must say. Being limited to a few months of high humidity Oregon winters to hang my goodies in the garage is limiting my fun. I'm sure at some point I'll find a larger mini fridge to replace my college dorm size, (which I'm currently using as an 'over flow' for my inside fridge). It's at that point where this video will be a Godsend! Thanks Eric.
So, from my experience, having the humidifier outside has a potential problem. Due to the difference in temperature between the inside of the chamber and the water in the humidifier (and thus the the mist), we get lots of condensation inside the chamber. This is due to the fact that the dewpoint is lower that the temperature at which the humidified air comes inside. This condensation generates a new challenge, where you should design a system to manage all the water at the bottom of the modified fridge.
Thanks for this video. Very relevant for me as I am building my first drying cabinet. However, I already bought my humidifier. Luckily it is a cool mist ultrasonic type. I will have to 3d print a directional output valve for it as it sprays in a wide pattern straight up. Cheers Eric!
Hi Eric! Another great video, thank you! A question: my humidifier has an in built humidistat which I set to 80% but the humidity inside my chamber varies between 76-84%, is it ok like that, or should I invest in a dehumidifier and an inkbird to ensure the proper 80% all the time? What do you think?
If you are able to keep the humidity between 76% and 84% I would say it doesn't get much better than that!! You want an average of 80 and it sounds like you are there..
Hi Eric, Excellent video and content as we have come to expect from you. I have found that my dehumidifiers last only up to a year and my humidifiers up to two year before needing replacement. It might be that they are constantly working in a cold humid environment in the fridge. How long do yours last before they need replacement?
You forgot a option. Cigar humidor humidifiers. I built my cheese cave (dorm fridge) and used a cigar humidifier and it works great. Its much smaller than the one you recommend but once your humidity is reached it doesn't take much to hold it. Some are battery operated and all have a adjustment fro the amount of humidity it puts out. I always use distilled water in all my humidifiers in both my cheese cave and my cigar humidor. I do recommend a computer temperature and humidity meter. They are cheep but are extremely accurate. I modified my fridge so this meter controls the fridge but the humidity is controlled separately .
Nice. That's a great swing!! Have you ever tried to make salami in it? I bet it would come out amazing!! My guess is that the size of your fridge is key. I think anything much bigger, a humidor humidifier just wouldn't be able to keep up. In my fridge the swings are 12% up and down with a 90 second lag.
@@2guysandacooler Sizing the humidifier was not easy but I experimented with my cigar humidors humidifiers until I found the right size. The biggest problem I had was stable temperature so I re wired the compressor unit to a computer temperature controller and now it stays within 2 degree. I haven't tried salami yet but your recipe is on the list soon. I have made cheese for about 5 years now and I have all the equipment to make sausages but my first few attempts were complete failures. This was before I found your channel so now I know exactly what I did wrong.
Hey, Thanks for the video. Curious to know, I’m setting up a commercial fridge to cure salami and whole cuts, I’ve ordered the ink bird temp controller and humidity controller and a cool mist ultrasonic humidifier, do I need a dehumidifier also?
Thanks Eric 👍 do the smaller humidifiers in the links below have plug ins or are they the type that you charge? I'm just having a hard time finding that information. Thanks for any help provided
Hi Eric, great info. Since you have a humidifier running at a high level of humidity, do you have water accumulation on the bottom floor of the refrigerator? Do you have an automatic drainage system? Thanks
Not 100% related, but would be useful to know if you use the same chamber to age salamis/muscles and cheese at the same time. What happens with the interaction of the good bacteria, fungus, etc?
Eric you need to check your links just clicked on the one for the 6L and it brings up a little 500ml. Is this because I am not in the USA?? Don't know either way still good info thanks.
So I came across your video as I need to get a new a humidifier. It looks like the humidifiers you use don't have humidity settings on them and you use a separate hygrometer and just turn the flow up and down manually, is that correct? I'd think that would be a bit tedious, no?
Not really. Once you set it you never have to touch it again. Mine has been on and in the same position for the past 5 years and I haven't had to mess with it.
Couple of questions if you don’t mind helping me out, just acquired a wine fridge dual zone vertical (French door style) not huge but I can fit 6 salami in there in each side comfortably, temperature control is very accurate, I put in each side a small Chinese soup container with filtered water, that I’ll replace regularly of course, my humidity is reading a steady 86-88% with just that. Do you think I need still the humidifier? The chamber is located in a very dry garage that is in NJ about 60 degrees. And I already forgot the second question lol… I’d appreciate any input, thanks!
LOL. When you think of it, let me know. Do you have a way to check the humidity over the course of a 24 hour period? That will be a better indicator. As your fridge's compressor cuts on and off the humidity will fluctuate. The idea is to have a 80% average in the chamber. If your humidity was a constant 86%-88% I would say that's too high. This is what I use: amzn.to/3wcUGQG
@@Guywithoutahobby ok. Basically you need something that monitors the humidity minute by minute so you can see what type of swings are in the chamber. Every chamber will have some (some worse than others) Based off of your swings you will be able to determine how to proceed. The unit I linked records that data and you can see it on your phone. Pretty much anything like that will work perfectly..
Sounds like the odor is coming from your meat. It shouldn't smell like that. When you open your chamber it should smell very pleasant, sweet, no foul odors, almost slightly fermented smells..
I enjoy your videos, I am a commercial charcuterer I would really like to be able to speak with you about further information pertaining to what I do ,can you give me some contact information?
There are lots of people who use humidifiers. This intro was to clearly explain the topic of today's video as being for those looking for humidifiers for dry curing cabinets. Hopefully you watched the video till then end. The information is really where it's at (not the intro)!! Thanks for your comment.
@@yippikiyay197 good point; it wasn't even their intro! It was the RUclips "while waiting for the live video to start" screen. Some people are so dense. 😣
After searching all over the place for information and being in doubt- you have answered all my humidifier questions in one video. Fabulous thank you.
What has worked really well for me is to adjust the knob on the humidifier to get the longest intervals without the need for humidifier, or dehumidifier to be on. Initially I found that one of the two machines was almost constantly running, meaning that the humidity inside my chamber was less spot on where I wanted it to be, and more often towards the outer perimeters. Too damp, or too dry. By adjusting the knob on the humidifier I have been able to find a sweet spot where it fairly quickly brings the humidity up when it gets too dry, but without sending out tons of vapour which means it will quickly overshoot the target humidity, and then kick off the dehumidifier. Another big influence is of course where you place the actual humidity sensor of your controller, and a bit of playing around can be the best way to find out what works best.
This was a nice video, thank you. I had been thinking of purchasing a humidifier but with so many options out there I was pretty flustered. So I went and purchased a 'terrarium' mister for $20 on Amazon, placed it in a bucket with water, hooked it up to the Inkbird, and placed it in my curing chamber. Works like a charm as-is. I'm going to refine the design with 2l plastic bottles and have a friend 3d print some supports and a directional valve for the mist... I suppose seeing this vid earlier would have saved me time over $, but I got lots of the former and not so much of the latter :)
Great information! I’ve experienced some issues drying my salami and now am confident I can address them with flow rate and direction. I also use distilled water to avoid calcium buildup inside my humidifier.
I use a century old family recipe for our salami, it’s northern Italian or Tyrollean, (Trentino region in the Alps). It would be cool to see you make it.
Your logical approach is appreciated. Thank you
I started Dry-Aging a ribeye roast and it is very much a DIY set up. I have a mini fridge that I cleaned thoroughly hooked up a small fan inside and threw in a box of baking soda for helping with freshness and also filled the bottom tray full of himalayan salt. This is the first day I’ve had it going so I havent gone too much into the process and can still possibly get a humidifer. I wasnt sure on getting one though as I am keeping the humidity up near 70% and I all I have in there is a small ramekin of water in there to keep the humidity a little balanced out. I plan to just fill the small ramekin with distilled water if the humidity starts dropping down to 50%. I also decided to wrap the meat in cheesecloth and plan to change out the cheesecloth with just a single layer of cheesecloth after a few days so air can hit it better since I did three layers about. (I did the three layers as the very little researching I did some places said to do a few layers at first then change it after 24 hours and then do a lighter layer) If anyone has feedback that would be great! I do plan on doing cheesemaking afterwards so if buying a humidifier is highly recommended I wouldnt mind getting it anyhow, since it seems much more crucial for that.
Nice vid! I have a $20mini fridge 3cf ish, with ink bird temp/hum controlls, and a usb pancake micro fan and a 250ml personal mister. when starting to cure 2 1# pork loins, temp 55*, hum 80%+-5%,the humidifier was not needed for approx 2wks, and I used clean rags to absorb moisture,and swapped out to adjust humidity. And I haven't needed to use the mister since at all. If I need more, ill wet a paper towel and hang on the door. I believe the air circ is responsible a when temp cycles on in this small volume. Btw. Loins came out excellent after 35%loss, thanx again Eric for all your help, now lets get Cavern 2.0 and Arden going!
I had a power on problem with the dehumidifier I bought. If you are savvy enough, you can take the unit apart and hardwire the power so it will work with the inkbird.
I must say. Being limited to a few months of high humidity Oregon winters to hang my goodies in the garage is limiting my fun.
I'm sure at some point I'll find a larger mini fridge to replace my college dorm size, (which I'm currently using as an 'over flow' for my inside fridge). It's at that point where this video will be a Godsend!
Thanks Eric.
So, from my experience, having the humidifier outside has a potential problem. Due to the difference in temperature between the inside of the chamber and the water in the humidifier (and thus the the mist), we get lots of condensation inside the chamber. This is due to the fact that the dewpoint is lower that the temperature at which the humidified air comes inside. This condensation generates a new challenge, where you should design a system to manage all the water at the bottom of the modified fridge.
Congratulations on 100k subscribers.. I've been watching for about a year now and enjoy every episode..
Thanks for this video. Very relevant for me as I am building my first drying cabinet. However, I already bought my humidifier. Luckily it is a cool mist ultrasonic type. I will have to 3d print a directional output valve for it as it sprays in a wide pattern straight up. Cheers Eric!
Wish I saw this before I bought the first one. I ran into the issue of the power switch. Again thanks.
LOL. I was going to recommend this video after you last comment, but I didn't want to rub salt in the wound😅
Great video. Super informative and detailed while remaining accessible.
They make tools for cleaning wine decanters that can be handy for cleaning the water tank if the opening is small.
Excellent! Thanks Eric, ever so grateful.
The chemistry embedded within this process is crazy.
so true
Great video! Thank you Eric.
Very informative Eric, thank you for posting this!
Im using a wine fridge. A damp cloth or sponge works well.
Hey Erick, congrats for 100k followers! You said you would give us a tour of your kitchen if you hit 100k.
Great info thanks would be interested in your thoughts on black light filters as antibacterial defence.
Thanks Eric
👍🏻👍🏻
Great show my friend
Thank you 🙏
From South Africa 👍
Excellent thank you
Thank you for the video…. I’ve noticed the links to humidifiers in your prior videos don’t work, at least in France.
Hi Eric! Another great video, thank you!
A question: my humidifier has an in built humidistat which I set to 80% but the humidity inside my chamber varies between 76-84%, is it ok like that, or should I invest in a dehumidifier and an inkbird to ensure the proper 80% all the time? What do you think?
If you are able to keep the humidity between 76% and 84% I would say it doesn't get much better than that!! You want an average of 80 and it sounds like you are there..
Hi Eric, Excellent video and content as we have come to expect from you. I have found that my dehumidifiers last only up to a year and my humidifiers up to two year before needing replacement. It might be that they are constantly working in a cold humid environment in the fridge. How long do yours last before they need replacement?
I will look but I am sure you also have a dehumidifier video.
Did you find it?
Followed the links you provided for the ones you use. Neither is available and they don't know if or when they will be made available again.
You forgot a option. Cigar humidor humidifiers. I built my cheese cave (dorm fridge) and used a cigar humidifier and it works great. Its much smaller than the one you recommend but once your humidity is reached it doesn't take much to hold it. Some are battery operated and all have a adjustment fro the amount of humidity it puts out. I always use distilled water in all my humidifiers in both my cheese cave and my cigar humidor. I do recommend a computer temperature and humidity meter. They are cheep but are extremely accurate. I modified my fridge so this meter controls the fridge but the humidity is controlled separately .
What swings are you getting when the compressor of the fridge cuts on? Typically as soon as the compressor turns on the humidity drops significantly..
@@2guysandacooler I normally don't get more than 2% to 3% but it last for less than a minute.
Nice. That's a great swing!! Have you ever tried to make salami in it? I bet it would come out amazing!! My guess is that the size of your fridge is key. I think anything much bigger, a humidor humidifier just wouldn't be able to keep up. In my fridge the swings are 12% up and down with a 90 second lag.
@@2guysandacooler Sizing the humidifier was not easy but I experimented with my cigar humidors humidifiers until I found the right size. The biggest problem I had was stable temperature so I re wired the compressor unit to a computer temperature controller and now it stays within 2 degree. I haven't tried salami yet but your recipe is on the list soon. I have made cheese for about 5 years now and I have all the equipment to make sausages but my first few attempts were complete failures. This was before I found your channel so now I know exactly what I did wrong.
That's awesome!!!
Can I ask if all ultrasonic humidifier is a cool mist? I was wondering buying in online shop.
Hey,
Thanks for the video.
Curious to know, I’m setting up a commercial fridge to cure salami and whole cuts, I’ve ordered the ink bird temp controller and humidity controller and a cool mist ultrasonic humidifier, do I need a dehumidifier also?
Thanks Eric 👍 do the smaller humidifiers in the links below have plug ins or are they the type that you charge? I'm just having a hard time finding that information. Thanks for any help provided
Hey Tyler. All of the ones i linked are ones that plug in.
Hi Eric, great info.
Since you have a humidifier running at a high level of humidity, do you have water accumulation on the bottom floor of the refrigerator?
Do you have an automatic drainage system?
Thanks
I don't. You could create an automatic drainage system but if everything is working properly then humidity shouldn't accumulate in the fridge
Not 100% related, but would be useful to know if you use the same chamber to age salamis/muscles and cheese at the same time. What happens with the interaction of the good bacteria, fungus, etc?
You could do all of that at the same time. The molds would interact (especially if you did blue cheese). It would be delicious!!
Eric you need to check your links just clicked on the one for the 6L and it brings up a little 500ml. Is this because I am not in the USA?? Don't know either way still good info thanks.
Just checked. They all work fine. It must be rerouting you to your local amazon site.
So I came across your video as I need to get a new a humidifier. It looks like the humidifiers you use don't have humidity settings on them and you use a separate hygrometer and just turn the flow up and down manually, is that correct? I'd think that would be a bit tedious, no?
Not really. Once you set it you never have to touch it again. Mine has been on and in the same position for the past 5 years and I haven't had to mess with it.
I noticed you had the humidifier at the bottom of the fridge. Is that the best place? The vapor looks like it falls downward.
It really all comes down to the type of chamber you have. In my experience bottom placement seems to be the best.
Wiem że będzie smacznie:) 👍
Can any water be used in humidifier? Of just non-chlorinated ?
Distilled water means less frequent cleaning.
Couple of questions if you don’t mind helping me out, just acquired a wine fridge dual zone vertical (French door style) not huge but I can fit 6 salami in there in each side comfortably, temperature control is very accurate, I put in each side a small Chinese soup container with filtered water, that I’ll replace regularly of course, my humidity is reading a steady 86-88% with just that. Do you think I need still the humidifier? The chamber is located in a very dry garage that is in NJ about 60 degrees. And I already forgot the second question lol… I’d appreciate any input, thanks!
LOL. When you think of it, let me know. Do you have a way to check the humidity over the course of a 24 hour period? That will be a better indicator. As your fridge's compressor cuts on and off the humidity will fluctuate. The idea is to have a 80% average in the chamber. If your humidity was a constant 86%-88% I would say that's too high. This is what I use: amzn.to/3wcUGQG
@@2guysandacooler yes I have a thermometer and humidity meter in there… steady 87-89
@@2guysandacooler cool I’ll do that! Thanks!
@@2guysandacooler I took the water out… I’ll monitor for 24 hours
@@Guywithoutahobby ok. Basically you need something that monitors the humidity minute by minute so you can see what type of swings are in the chamber. Every chamber will have some (some worse than others) Based off of your swings you will be able to determine how to proceed. The unit I linked records that data and you can see it on your phone. Pretty much anything like that will work perfectly..
Hi how are you? I have a problem with odors in my fridge, I don't Know If can damage my meats?
What sort of odors are you experiencing?
@@2guysandacooler a kind of rotten meat but sweet.... Is not as bad as you can imagine, but It is not pleasure.
Sounds like the odor is coming from your meat. It shouldn't smell like that. When you open your chamber it should smell very pleasant, sweet, no foul odors, almost slightly fermented smells..
A good number of your links to products go to pages that no longer exist...might want to update to be sure you are getting affiliate fees.
I enjoy your videos, I am a commercial charcuterer I would really like to be able to speak with you about further information pertaining to what I do ,can you give me some contact information?
contact me at: twoguysandacooler.com/contact-us/ Include your number, I'll give you a shout😁
Why the stupid intro, turned me off So I gave a thumbs down.
Dude, why so rude??
That's the RUclips intro
There are lots of people who use humidifiers. This intro was to clearly explain the topic of today's video as being for those looking for humidifiers for dry curing cabinets. Hopefully you watched the video till then end. The information is really where it's at (not the intro)!! Thanks for your comment.
@@yippikiyay197 good point; it wasn't even their intro! It was the RUclips "while waiting for the live video to start" screen. Some people are so dense. 😣
@@2guysandacooler I love your videos, this is why, I was confused about the count down.