Martin Fisher

Starting with a warm chest freezer...spray the sides with water...plug the freezer in and you can see where the coils are when the water begins to freeze. Having said that, I'd avoid drilling into the freezer unless it's absolutely necessary. I put tracks in the bottom to avoid drilling the sides and to comfortably support all the weight.

My set-up is pretty simple. The PC fan is in a square plastic housing. I set a sachet of about one pound of non-indicating silica gel on top of the fan. The fan is connected to a humidity controller. The silica gel does a fine job of maintaining the desired humidity in a dehumidification situation. I dried one of the silica gel sachets just last night. Starting weight 608 grams (not fully saturated.) Dried weight 460 grams.

Can you post some references? Thanks!

Be creative. I had my chest freezer "fridge" set up with simple sliding shelves....no "digging" for anything...it worked quite well.

I had a chest freezer set up as a fridge when I was living off-grid and I currently have two chest freezers set up as curing chambers (essentially all the same setup.) Temperature controller...12v PC fan for air circulation...and food safe silica gel to dehumidify when necessary....not a big deal really.

"Cyber Monday is on! Use code CYBER30 to get $30 off the Precision Cooker. We're sold out, but you'll still get something to put under the tree if you order. Check it out. Offer expires 12/9/14"

You can't change other people. When I've had abusive employers the ultimate solution has been to move on.

Cauliflower is a big deal for some of us who minimize sugars and starches. Cauliflower gratin is great.

It's like any abusive relationship....move on.

So much for judging by pics from afar. What you have is a real bad hack job of the pelvic area Yeah, I would be bitchin'!

Depends of the pH of the whey. If you use live culture whey you should be able to keep it going indefinitely....theoretically anyway.

Your biscuits always look great Ann_T.

The arm bone. It's the bone directly below the blade bone.

The butcher did exactly that. It's not trimmed up like a supermarket butt end.

There's obviously exposed blade...there's no blade in a picnic...not in all the hogs I've butchered anyway.

Looks like the butt end but I can't tell you exactly what all you have by just looking at a cross-section.

It's from a front shoulder cut in half.

Seam it out for Noix de Jambon.

Only your taste buds can tell you.

It is difficult to find large bags that are food safe. I buy a pack of 100 jumbo oven bags from a restaurant supply.

Garbage bags are for garbage, They often contain chemicals that aren't food friendly.

They'll certainly work. How well they'll work is a matter of personal preference...there are other beans that I much prefer.

Auber does sell a dual-output humidity controller.

Yeah, seeding the cave with Penicillium Roqueforti is proper procedure.....but encroachment by other stuff isn't an impossibility. I was just looking for a small compressor driven fridge that's easy to clean and disinfect, if need be.

Well, my intent is to use the small fridge as a cheese cave (for blue cheese), which is a bit different than a curing chamber. So, there isn't an easy way to clean behind that plate?