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Charcuterie Salumi

How to control humidity in a curing chamber for charcuterie/salumi?

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How to control humidity in a curing chamber for charcuterie/salumi?

takadi | Feb 28, 2012 02:23 PM

So I was able to get a hold of a wine fridge (vinotemp 18 bottle) to use as a drying chamber for a pancetta I am currently curing. So that takes care of the temperature part, but the fridge doesn't come with any humidity control, so what are some good ways to do that? The only way I've heard of so far is to put a bowl of super-saturated salt water in it, but I am unsure of how stable the humidity would be using that method and how to adjust the humidity levels.

I am looking for ways that are the most cost-effective and low tech, so I am trying to avoid tearing apart and/or drilling into my brand new wine fridge or buying expensive equipment.

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