Agreed...this was one of my first videos...later videos don't have the background music :)

Yep, that is why it is extremely important to continually monitor (at least daily). At the end of the day, as I say in the video, one always needs to err on the side of caution. If you are not sure then it is not worth taking any risk...

Hi definitely still answering questions. You can mail me at [email protected]

below 4C

​@@gilferreira4382then nitrit is not needed, at least not for protection of botulism. Would you agree on that?

@@Niclasjonsson1992 I am not sure I understand your question. You need to know how botulinum survives. It only became active in anaerobic environments, but in other words, it was due to the lack of oxygen. It can survive at extremely high temperatures as well as below 0. So no, when you are making dry cured sausages you should ALWAYS use nitrate/ nitrite.

@@gilferreira4382 Botulism group 1 does not grow below 10c and group 2 does not grow below 3c. Even if you have vaccum sealed the meat, the temperatur is to low.

@@gilferreira4382 Its not needed. I its legaly sold without nitrit in many places in Sweden and Denmark.

Several studies provide insight into nitrite’s role in preventing botulism in fermented sausages. For example, a study on semi-dry summer sausage examined how varying nitrite levels impact Clostridium botulinum growth, concluding that nitrite concentrations of 120-150 mg/kg were effective in inhibiting botulinum toxin formation. Additional studies confirm that without nitrites or with very low concentrations, botulism risk increases significantly, while levels around 100-150 mg/kg effectively suppress botulism in most cases, particularly when combined with pH-lowering starter cultures and temperature-controlled fermentation. For more detailed studies, see: Journal of Food Science, 1975, “Effect of Sodium Nitrite and Nitrate on Clostridium Botulinum Growth and Toxin Production in Summer Style Sausage” MDPI, 2024, research on nitrite-free alternatives and nitrite safety (www.mdpi.com/2304-8158/13/20/3306) There are more... Then to prevent it we are looking at around 100-150 mg/kg of sodium nitrite is generally recommended to effectively inhibit Clostridium botulinum growth.So when using cure 1 or cure 2, that works out to basically 0.25% of the weight of the meat or 2.5g per 1kg of meat.

Thank you for your comment. That is an excellent idea. I am due to build a new chamber and will definitely do it this way!

Thanks for your feedback. This was one of my earlier videos, and if you scratch through the other videos you will find one where the music has been removed - kzbin.info/www/bejne/gJbXd6CKiJ5-oZI

HI there. Thanks for the complement! So I have controllers on both the compressor/ fridge as well as the humidifier. It does sometimes take a bit of tweaking to get this right...The controller controlling the fridge turns the fridge off when it hits 12C....actually it is a little before so say 12.5C because it will continue to cool down. I don't really mind if it goes lower...but I don't want it to go lower than 8C. So if it goes below 12 for a couple of minutes that is fine. The humidifier is set to turn on when the humidity drops below 71% (odd)...it will continue to drop until there is enough humidity in the chamber again in order to start raising it. So what I am trying to do here is to ensure that it does not go below 65%. But here comes the thing. My hunidifyer is set to switch off when the humidity reaches around 72%...because the moisture in the air will continue to raise the humidity. So what most people do is set their cutoff at 75%...it can then take the humidity up over 80% quite quickly. It is best to get a data logger (Govee) and test test test. On the humidifier score, it is literally a play between 1 and 2 percent. In other words, I am not turning the humidifier on when it reaches 65% because it is still going to drop for some time...and I do not turn the humidifier off when it reaches 75% because it is going to go up still. You also need to play with this when the chamber is full of meat because that adds additional moisture from the meat. The best is to log all the data until you get to a sweet spit. That saying there are instance where these tweaks do not help and you may have to introduce a dehumidifier. If this is necessary then it is important to add it. All I am saying in the video is that I want to try and be as uncomplicated as possible and also ensure that my chamber is not cluttered. You are welcome to email me at [email protected]'s try and resolve your problem.

@@curesmithnet Thank you for your response and detailed explanation. I'm doing some testing for now and collecting data, at the moment I am controlling the fridge only by humidity and keeping it between 68-80% it is round 5min working & 30min not and the temperature is not an issue it stays between 10-13 degrees. I have something in mind if you are interested in my progress I will keep you up to date by email. Thanks once again and cheers.

Here is the one without the music…was the first video I made…so seas still learning 😉 kzbin.info/www/bejne/gJbXd6CKiJ5-oZIsi=rFJjDuRR9Vu6RWBp

most people remove the casing, which will include the mould...or wipe the mould off. I, personally, don't mind it either way, with mould or without. Really up to you.

Hi Sean. Sure…I can try and help. Can you send me a short video of the problem…you can send to [email protected]. Will also be easier to communicate via email.

Hey Sean, I got your mail and responded.

Make sure your hygrometer is properly calibrated...but in the end you have to tweak the chamber until it works optimally within your own conditions.

thank you for your kind comment. Yes, the fan may interfere if the air flows directly over the meat. I do not like having fans in a maturing chamber because the airflow causes the outer layer of the meat to dry out quicker, potentially causing case hardening. I suggest hanging some paper strips where you would be hanging...and if they are moving, you may have a problem. If this is the case, you could try disconnecting the fan - but the problem with a cooler like this is that the fan is usually necessary to move the cool air around, so it will not work well if the fan is disconnected. Try that...but if it is not possible, you may need to create some faring to redirect the air. The Inkbird you suggest is similar to the SHT-2000 that I use. I do like having a combination controller because that way, you have fewer bulky items around your chamber and also fewer wires having to be directed into your chamber...so in short...yes the ITC608T should be perfect!

@@curesmithnet wow! I did not expect a quick response. Thanks for your insights and confirmation on the 608 and effect of the fan on curing. I was able to find a video on the fix for the fan. Apparently connecting a smaller fan with controls and in reverse may help redirect and control the air flow... and so we'll try and see how we can adapt the concept. I am also consulting an Engineer friend on the possibility to reverse the wiring and ad fan controls so that the fan blows upward instead of downward -in the least disturbing manner. Your work here is an inspiration hope you can post more how to videos on curing as they are easy to understand. TGIF!

@@judetiongco6339 Anytime, would you mind sharing that video of the fan, as I get asked this question a lot of times, and this may be worth sharing with other curesmiths. Yes, I am certainly starting to get more active here. I am finishing my book on curing, and we are developing an 8-day course, which will be delivered in Parma, Italy, in September 2025! I am now working up to try and post something daily...check out the reels we have posted over the last few days :). Anyway, keep me posted as to how you get along with your curing chamber...

Thanks for your comment! I appreciate that people are watching :). Yes, the evaporator plate will freeze up, especially in a commercial fridge. It is best to use a frost free fridge...but like you, I am also stuck with an older type fridge. Try and disconnect the fan to see what happens. It may increase the humidity. But if you need to run the fan then just make sure it does not blow over the meat.

@@curesmithnet Thanks for your help, I really appreciate it. Tomorrow I'll try disconnecting the fan because it blows a lot of air. Today I tried blocking the airflow with a plastic lid, but it's so strong that still reaches the meat. Fridge is big (500 lts capacity). I'll let you how it goes. Thank you so much!

Anytime...yeah keep me posted

🤣

that was the first video I made...was still learning...am still learning :)

100%, but not many home curers can afford $ 3,000.00 let alone $ 4,400.00. I have been curing in maturing chambers like I have demonstrated here for near on 20 years with fantastic success.

Well, you do want mould - mould plays an important role in making many cured meats. 60% is on the low side for a generalist maturing chamber. Prosciutto and larger cuts can indeed do with lower humidity, even as low as 55%, but you need higher humidity for dry-cured sausages and smaller whole-muscle cures. Go to is +65%...in my experience, 75% is a good humidity to aim for. You want Nalgiovense (or similar penicillin moulds), which plays a variety of roles in the process...above 80%, and you start getting some interesting and unwanted moulds.

Unfortunately, most are on Facebook or Reddit. I have found this one (not social media based) helpful in the past: en.wedlinydomowe.pl/

Hi, I am sorry, but I am not really an electrician. Best is to speak to a fridge specialist. There must be a way to disconnect the thermostat...or to reset it so that it is the same as the fridge part.

Just a suggestion on your heating device…..use a nursery heating mat. Inexpensive and doesn’t put out any light that will cause deterioration in your meat. they are fairly low wattage which works really well as you won’t overshoot your temps.

Thank you for watching. I don't think moving back to SA is an option now. Kids are well settled here...and I am loving being in Europe...love the history and travel options....and of course MEAT!

Thank you!

I am busy redoing the website...sorry...if you send me your email I will let you know as soon as it is up and running again.

You want microbes...it is part of the process. If you add UV light you will make the fat go rancid. There should be no light in the chamber.

Light causes fat to go rancid.

Check out our Facebook group too: facebook.com/groups/agedandcuredmeats - it's an open group, but I am an administrator there.

@@curesmithnet thank you 👌

your fridge temp setting won’t make any difference as the Inkbird will do all the on/off control. You might will need to disconnect the fridge thermostat as it is tied into the compressor start/stop control and may prevent compressor operation - at least on some models. If you unplug the thermostat you’ll likely need to add a jumper to reconnect the wires that are left open after pulling the plug………leaving that circuit open would not allow the compressor to start. Try just plugging the fridge into your inkbird first and see if it works without messing with the thermostat. If not you’ll need to bypass it (thermostat). You should have an electric schematic with your fridge and can trace how the controls work. Regarding heating source I recommend a small nursery heating mat. They don’t put out light that is detrimental to the meat and are low watts so you are less likely to overshoot temps.

Oh my goodness..I am so sorry...I seemed to have missed this comment from you - I sincerely apologise!. Yes, in conditions like that you will more than likely have to introduce a dehumidifier. You can contact me at [email protected] to see if I can assist you. On the glass door...yep, I have seen many commercial agers with glass doors. These are usually meat aging machines for aging steaks etc. I have rarely seen commercially built maturing chambers that have glass doors. I must say that I find it odd when meat aging machines have glass doors, because the fat on the meat goes rancid. I have been in fancy steakhouses where they have these machines displaying the aging meat...looks really cool...but as soon as I taste the meat I can taste the rancidity. Most people don't know this and they think that it is just the meat that is "funky". Age/ Mature the meat in the dark!

Hi there. You really do not need to go up by much more...but yes, that is a bit low. All that happens at this lower temp is that it takes a bit longer for the process. But if you do want to take it a bit higher, then a heat lamp would be sufficient? I would not use normal lightbulbs as you will more than likely get rancidity from the light.

100% ok....that is the smell of mould

Yep - here where I am it is also 220v...just make sure when you order it you select the right one, because most sites offer EU and US...pick EU...also normal 2 point plug.

Thanks so much.@@curesmithnet

Nope - my door hinges are just fine...and you know what - I actually drive on the right side of the road - but despite all that, the meat still tastes great ;)

Sorry I am only replaying now...for some reason I did not get a notification when you send this. Best option would be to remove it completely. Any kind of prolonged air movement can create case hardening in a confined space like this. To disperse the air you would need to create a fairing that will move the air clear of the meat...but in a confined space like this, even if it is not directly onto the meat you will find there will still be air movement, which is not ideal.

Sorry for only responding now - I clearly missed this comment - apologies. YES, such a big drop is not ideal, however, your average is good at 74%. Can you send me your HIGH/LOW temp and HIGH/ LOW humidity to my email, [email protected]?

@@curesmithnet Hello, turns out it's because of how the water in the air freezes and gets removed from the fridge. I added a humidifier and a dehumidifier, now, it's always between 70% and 80%.

@@cupidonsauce1208 - cool, yeah you have a fridge with a freezer plate at the back - same as the one I am using in the video. Makes it a bit more challenging!

@@curesmithnet exactly but it it works! I just sliced my Bresaola this morning and it turned out great.

Good lukc...and PLEASE keep me updated as to your progress.

Hi, unfortunately I am not brave enough to mess with the actual thermostat. The best here is to talk to an experienced electrician or refrigeration expert.

@@gilferreira4382 Ok. Thank you.