Ed_Orum not sure non-working is the way you want to go. If you are trying to cure at a high of 55 and it is 65 you will need the compressor to cool your enclosure. Anyway, I bought to Inkbird controllers one for temp and one for humidity. They both have 2 working outputs that are just plug in so for temp I have the fridge plugged in and then I cut a hole in the bottom and added a lightbulb to heat it and it does a great job when I do the initial 80 degrees for 12 hours. The humidity control i have a humidifier plugged in to one with a tube into the enclosure and a dehumidifier on the inside. Tip here is make sure the units you buy have a switch for on off not a button or they will not automatically turn on once they are triggered off. I bought a small computer fan that I plug in when the dehumidifier runs to. Good luck! It is alot of fun to have a curing set up!
no liquid during cure process
I am in the process of curing bacon for the first time. I am using your dry rub bacon cure. It’s four days into the process turning the slabs once a day sealed in ziplock bags. One is 3.7lbs and the other is 4.5. The refrigerator is holding a 36.1 F temp. My concern is that there is very little to no liquid being produced. Thoughts?
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by YooperDog
1oldfart you won’t get a lot of liquid, you may get enough to create a thick paste/slurry. Did you use any liquid liquid, e.g.honey, maple syrup, etc… That would give you more of the wet base you are expecting. Also, the quality of the belly, protein vs fat ratio will limit what the cure can penetrate. Moisture will be pulled from proteins and not from fat. So if you have a fatty belly very little moisture.
1oldfart Don’t worry about that. Part of that could be how much water (if any) the belly was pumped with before you got it.