yimyammer

How do you know you pulled 29.5 hg? I'm told that's as high as any machine can go and it truly does this, then the VP-112 may be the machine for me. I'm hesitating because I want to make sure that whichever machine I buy gives me the option to not only seal but compress fruits, do brine infusions, etc

Bingo, I added a ceramic bulb and its forcing the freezer to cycle more thus removing humidity from the freezer The chamber is at a place I work that is 20+ minutes from my house so I bought a Wireless Monitor System with dry probe that allows me to tie into the WIFI at the restaurant and it sends the data to a website I can login and view the current (& past) temperature & RH. It also charts the temperature & RH changes, its pretty cool, here's a screenshot: thanks for your reply

Bump, I''m new here and discovered this forum (great place by the way) while searching for a solution to my humidity issues in my curing chamber and excessive green mold. I have consistent high humidity 85 to 94% and cant seem to get it down unless I open the door multiple times per day which I dont have the time to do nor am I near it on a daily basis to do so. I've tried a salt trey in the bottom but its had no noticeable effect next step is to try a ceramic bulb. Has anyone found a good solution since this thread died out? The RH outside of the fridge is 30-40% so the only thing I can figure is causing the high RH is the moisture coming off the meat, does that sound right? thank you