I've been looking at a set of instructions
for a DIY curing chamber. Reckon a 50L bar fridge would be big enough to contain the humidity gadget (I've no idea how big that gadget would be, exactly) and a piece of meat? Obviously we're not talking about a whole leg of whatever here, but a salami, a 1-2 kilo pancetta, etc.
Actually reading the topic now, I've eBayed around and seen I can get new wine coolers for a reasonable price--probably about the same as a bar fridge and temp controller.
How easy, without expensive equipment, is it to keep a wine cooler at the necessary humidity?
Edited by ChrisTaylor, 09 May 2011 - 05:00 AM.