Here’s a new tool I got from Allied Kenco, from a link I found on Jason’s Cured Meats blog. It is a tool that will allow me to override the temperature on my curing fridge, controlling it from the outside. There’s a metal wand that will be inside the fridge that is the sensor, and the dial inside the plastic box goes from 30 degrees F to 110 degrees F, so that should give me plenty of range for curing. The electric cord from the fridge piggybacks onto the plug for this contraption, and I’ll hang the box outside the fridge, on the wall in the garage. I’ll have more pictures of this when it’s time to document the salame.
My next step will be to manage the humidity, now that I’ve got temperature controls.