1/27/2024 0 Comments The meat cellarAn air conditioner on the other hand, dries the air AND makes it colder. Unfortunately dehumidifiers work by drying the air and dumping the now dry and HOT air back into the room, so that probably won't work. You have to get dry air in, or get the moisture out. Just circulating the air isn't going to reduce the humidity. ![]() In my curing box i keep the humidity at about 65%, but ti fluctuates between 50-75% (the fluctuations only last an hour or so each direction) ![]() I would tend towards a range of about 50-60, maybe even a little lower on the low side.Īs far as humidity, you don't tell us what the value is. I think your temperatures are on the borderline of OK. also if anyone knows of good books on building the right type of curing room/ sourcing the equipment that would be great.įinally, i am wondering if the cellar would be a good place to age cheese? so the same questions that apply to curing meats apply to aging cheese. I am concerned that by circulating the air and putting in an extraction fan to lower the humidity i will raise the cellar temperature.Īny help from those of you with expertise is much appreciated. i am trying to rig some circulation fans to reduce this and bring it down to a somewhat drier clime since i would like to use the cellar to cure meats.ĭoes anyone know what the optimal temperature range/humidity is for this? what are the outside limits? if i start something in the winter will it spoil due to high temp. The humidity is fairly high to where the wine labels are getting a bit wet. It goes to a low of about 8 degrees C in the winter (46 degrees F) to about a maximum of 17 degrees in the summer (63 degrees F). I have a wine cellar that is below ground, its temperature is fairly stable but not 100% stable. I am trying to figure out how to build a cellar for curing assorted charcuterie.
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