Temperature and Humidity

Hi,

In theory, 75% is ideal, but 70% should be just fine. I use a wine fridge also. I set the temp to 55f.

I have found that when you add new meat to be cured, the humidity goes very high and I have to de-humidify to keep the humidity to around 70 to 75 %. After the meat dries for a few week, I have to increase the humidity. I tried the cigar beads, (about a pound of them) with some success, but they were not perfect.

Of course with the dry bags, you can just use a regular fridge, but it’s fun to try and control the temp and humidity also, as in the case of a wine fridge.

A good teaching book if found on Amazon is “Dry-Curing Pork”, by Hector Kent. It has teaching recipes, methods and theory.

Happy curing –

Jim