Fermenting and Curing Meat with the Inkbird ITC-608T controller
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- Опубликовано: 28 июн 2024
- In this video, I revisit the meat curing chamber and upgrade it with a proper controller. I give a tour of the chill chest and then go into detail about ALL of the settings while programming the INKBIRD ITC-608t controller.
Note: It is not completely necessary to remove the thermostat from the wine cooler. Just set it to its lowest setting and plug the fridge into the INKBIRD controller. Mine was second-hand and broken so I had to remove it...
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Where did I learn all of this? I read. I read books, real, honest to God books!
Here's the reading list:
The Noma Guide to Fermentation
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Wild Fermentation, 2nd Edition by Sandor Ellix Katz
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The Art of Fermentation by Sandor Ellix Katz
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Vinegar Revival Cookbook by Harry Rosenblum
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Nourishing Traditions by Sally Morrel Fallon
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True Brews by Emma Christensen
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Real Food Fermentation by Alex Levin
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The Big Book of Kombucha by Hannah Crum
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New York Times Cookbook by Amanda Hesser
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Pollan on Food Boxed Set by Michael Pollan
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Charcuterie
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On Food and Cooking by Harold McGee
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The Moosewood Cookbook by Mollie Katzen
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Хобби
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This video really helped me while setting up my ITC-608T. Thanks for making it!
This video should come with the inkbird! Their instructions are challenging at best. Thanks for your help!
I don't think I will ever do this but it's a very interesting video to watch. Very innovative !
That's OK but keep trying new things!
Excellent job my man, I'm pretty slow witted I watched all the videos and yours was last it was the best by far!! Thanks
Great video! I bought a used wine cooler just for this purpose. Made Spanish chorizo and not knowing any of this just stuck it in there, well in a couple of days the bad stuff was growing on it. I was determined not to lose it so I washed it all with vinegar and put it back in there with a small battery personal fan, that as it’s a rechargeable battery would die and I’d have some recharging time. Been doing this the hard way for the past four weeks. This worked thank God! Yesterday I tried it and I haven’t died, so the vinegar wash worked, but I’d rather not do it this way again LOL! So I’m getting the Inkbird and the dehumidifier. I like your way especially bc I don’t have to drill holes in the cooler and when I’m not curing anything it can go back to being a wine cooler. Thanks!
This video is just awesome. I´m about to make my own setup and had some doubts based on what I think I knew about refrigeration, for example I supposed my setup should include a humidifier instead of a dehumidifier (and in fact I've seen many on youtube) because I supposed the fridge by its nature would dry out anything you put inside it so you would need a humidifier to keep humidity high. I also questioned why these inkbird controller didn't bring two humidity controllers; one for drying and one for humidifying but now I understand it won´t be necessary at all.
Thank you for great and detailed information
Great video. You saved me time. Phil
Wow, people making any instructional video should follow this format, he covered the controller and how to set it up and program in minutes.
Very interesting video, all that is new to me.
Well not even done watching and I went and purchased a few of theses controllers. This so solved a few problems in my life!
Got my inkbird controllers today. Super easy to program. Need to get my dehumidifier and then I will be all set to move meat into the fermentation chamber
Great Video! I was wondering what brand your wine fridge is, and more importantly, does it exchange air from the outside in any way? I see holes on the back which look like vents but didnt know if there was any way/need to get fresh air into the fridge. Thank you in advance.
Great video, the manual is good, but the video clarified a lot.
Excellent explanation
Thank you
always a great video.
Great Video! I'm looking at doing something similar to you, but I have heard that you need to use a humidifier, but you are using a de-humidifier? I see you have the container of water in there, I assume that does the trick?
Great video.
Can you turn on a heating element when it gets too cold and a cooling element when the temperature gets to high? Same for the humidity controller? I am planning to use an old freezer to cure sausages.
Thanks for the great video! having read some material about curing chambers and getting a rough picture in my head of how it should work the system, I thought the fridge would always lower the humidity by its nature so I always would have to worry about rising humidity with a humidifier. Here in your video I see you do the opposite; you worry about lowering the humidity instead. Does it depend on the specific weather at your place? or I can set it as I please?
Good vid, thank you - will the InkBird retain your settings if the electricity goes off, breaker pops exedra?
DP Battistella Yes. It seems to handle power drops quite well.
Thanks for the video! Very informative. Curious if you stuck with that controller or did you move to something that can control a humidifier and a dehumidifier as suggested by Gino in the comments?
Also, is it required to bypass on the fridge or can you just set it to the coldest setting?
represto nope! Still using this model! The pan of water is my humidifier. Yes, you could set the fridge to the coldest setting. Good idea!
First off, great video! After having a converted freezer die (where I was using a humidifier to add moisture, I like your idea better to control the high end with dehumidification. I have a few questions if you would be so kind:
-1- Did you cut any insulation on the fridge door or just rely on the seal pressing against the probe wires, and, over time, are there any changes to the functionality?
-2- How difficult is it to rip the controller out? Any additional notes you can give as to how tricky that was?
-3- Which model wine chiller are you using? Have you found one model better than another (there is such a wide range to choose from!)
-4- Could you maybe show us a few more pictures to help see how you setup the probes through the hinge and the hanging of them inside?
Many thanks for any help you can give with these! Doug
Just a stupid question: where do you bring the temperature up to 65 f? I have an Inkbird 308 and I plug in a heat lamp (ceramic ) where it says heating and the ref where it says cooling........
Great video. Such a pity Inkbird doesn’t make this unit in 220V for intl. customers, like myself in Europe
What brand wine refrigerator it that? Thanks great video
I’m using a small pop fridge with a fan and a thermostat. Should I disable the fan and thermostat?
When converting a full size refrigerate do I have to by pass, disconnect, the thermostat on the refrigerator and the freezer compartments or just the refrigerator?
Thank you for the video. I tried a similar setup with a winefridge, Inkbird Humidity Controller and a mini dehumidifier
with peltier technology. I am having very drastic humidity spikes within minutes, between 60 and 85%. The temp is set to 58 F and the humidity without the dehumidifier is around 90%. I let the test run go for a few days and eventually sent the dehumidifier back to amazon. When I watch your video I
am not seeing that much fluctuation. I know that peltier only works moderately well at my temp but are there differences between peltier dehumidifiers that work better or less well? I would really like to get going on curing meat but don´t want to sacrifice any of this great organic pork I am using if things aren´t working right. Do you have any suggestions for me?
Sounds like you had a bad dehumidifier. Try a different one. Amazon is good about taking stuff back until you have a working setup.
Could you kindly talk about rejuvelac
What is the difference between "Auber Temperature & humidity Controller vs Inkbird ITC-608T ? Thanks in advance
Great information.can you tell me if this unit (inkbird only)can be used in 220volt power supply (Europe)?i live in Greece.thanks
Dagklis.P no. This particular one is 120v only. You should contact Inkbird for one for your location.
@@BetterDoneYourself thank you very much.i will contact
I leave the plastic on, unless it is poorly designed and gets in the way, that way I can accurately gauge the wear on the device over time to see if I need to put something else over the top of it, or if I don't need anything there. I take care of my electronics, so in most cases there is no issue. But as I have very little time, they don't get much use.
hello I saw you disconnected the thermostat and made a direct connection no the fridge burns? i saw mine and it holds 1 / red wire and 1 / brown I can do the same
i bought a 608-t. I'm trying to make salami in the frig. Trying to get the temp 55 - 65 and humidity about 70%. it seems when i plug both temp and humidity, it gives me the read out, but it doesn't shut off the temp i want. I've watched your video many times and it will not work. please help me.
can this setup be used as a steak ager as well?
Great video thanks , I do have a question about the whole system, how is it working? Is still good any update?
Thanks
LouReef69 Yes, it's working just fine. Why?
@@BetterDoneYourself
I just bought a 36 bottle wine cellar, I do want to follow your suggestion on " how to "so my next step is dehumidifier and the controller 😀
LouReef69 Sounds good! Yeah, the controller is solid and the dehumidifier hasn't crapped out yet. Continuous operation since this video was published!
@@BetterDoneYourself
Excellent, thanks again, and keep up with your work 👍👍👍
Better Done Yourself do you need to use destilled water or add any salt to prevent it getting “funky”?
does the controller work on any type of fridge?
Why did you remove the existing thermostat controller completely as opposed to just keeping it on the lowest setting?
Hello sir. Thanks for your very nice video. I have a question; I bought the ink-bird and set it up in my mini fridge. I set up the temperature to 13 degrees Celsius and low of 12 degrees celsius and high of 14 degrees celsius. Humidity of 75%, low of 70% and high of 80%. I added the humidifier; however, every 15 min either one is beeping. It is either too high humidity or it is too warm. I am running out of options. Can you please help me???
Q B Make sure your temperature hysteresis is two degrees and the alarm is set much higher-like 18. Make sure the humidity alarm is well above your range as well
Thanks very much, I will do it .
Can this be done with a full size fridge?
You bet!
I went with this setup, but it's not clear to me what's happening. I'm in testing the system right now because I just got everything hooked up and want to be sure it's right before adding meats. I cannot seem to get the humidity stabilized. As soon as the wine fridge comes on, the humidity quickly drops from around 73rh down to around 48rh, at the same time the temperature is dropping from around 65 to about 58. When the fridge turns off, the humidity slowly rises to 73rh again, just as the fridge is about to turn on again. Also, there is constant moisture on the back element (inside) about halfway down that never goes away. Anyone have any thoughts about any of this?
Change your hysteresis. You should only be changing about 2-3 degrees per cycle. Relative Humidity is relative to the temp. If you have wild swings of temp, you will have wild swings in rh.
hi, I'm stefano. I liked your video and I tried to prepare my sausage dryer, but I have a problem the deomidifier with the timer does not turn on, so the alarm sounds in turn you can help me solve this problem thanks
Not familiar with using a timer in conjunction with a humidifier. I use a hydrostat to turn the dehumidifier on. Does your dehumidifier come on if you plug in directly into the wall/mains?
My humidity low went off, how do I adjust back to normal?
Yacoob Jara I would just walk through the programming routine from the start.
@@BetterDoneYourself does your humidity drop drastically once the fridge turns on? I have the same set up
Never re-use dehumidifier water...
Acecool Why?
NO NO NO.
It takes 4 elements to make a curing chamber: Heating and cooling and dry and humidi. HEATING: a ceramic heater for reptile, COOLING the compressor of the ref.
HUMIDITY a small humidifier and a small dehumidifier. To have all of this working in sync by all mean, Inkberd is the way to go.
Inkbird 308 especially made for fermenting room, two plugs 1 for the source of heat and 2 for the refrigerator. You will need an Inkberd humidity controller with 2 plugs: 1 for a humidifier and 2 for the dehumidifier'
Inkberd 608 will not do this at the same time. This what the 608 will do: manage or heat or humidity; when controlling HEAT, for example, will monitor the H, and vice versa. IT HAS ONLY 2 PLUGS!
That may be the case if you have everything outside. I have the chamber in my basement where it's room temp. I just use the Inkbird to keep things just a couple degrees cooler. There's no reason to run both a humidifier and a dehumidifier. I have just a pan of water that creates all the humidity I need!
Look. I am 75 years old, I was born and raised in Italy in the reach farm land called Emilia-Romagna, near the Po river. It is the lend of prosciutto e the king of kings..il culatello. . I was helping my father in the artisan production of 'norcinerie' I don't have any other term for it. We raised our own pigs, processed and sold in our store, by the way we made cheese too. To make a long story short, I started to work in a larger (much larger operation) and then on 1972 thei send me in USA to control production in a parallel firm.
Let me tell a word or two about fat% temperature and humidity
You can say More humidity less fat, less humidity more fat.
Your 64f ar good for the first 3 days (acidification) but aging temp. has to go down to 53 - 50f with a H of 70%
I love the use of dehumidifier
Gino Laghi That's awesome, Gino! Best I got is supermarket meat in my basement. Note taken. I'll play with my temps on my next pork salumi.
@@BetterDoneYourselfI like your passion for what you do! There are beautiful documentary on artisan work of pork but in Italian...just enjoy the pictures. The "aging basement are pre byzantine time. Google. if you like, "Culatello or prosciutto" out of this world.
I have found a site that it gives me the weather condition of my town so I can duplicate the temp and H from September to March. I am able to duplicate that but certainly not the flavor...the salamis are OK but...…
Ciao...thanks again for the dehumidifier tip
In exchange I will share a very old recipe that you will not find in any books
Gino Laghi Yes! I've watched it! Very cool. Looking forward to you recipe...
Ewwwwwwwwwwwwww
I'd watch out for consuming too much putrescine and cadaverine, in fermented meats. Koreans who eat a lot of traditional kimchi (with fermented shrimp and fish sauce) have much higher rates of stomach cancer.
Fermenting is not quite the correct term. Acidify is a more proper terms: Salt in the meat, sugar (lactic acid) will control bad bacteria..
The acidification will last to a max of 3 days (18C 75%) than the meats will be moved to the drying room. It has to dry from the inside out because if it dries from the out side first, there is a good chance that the salame will rot