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Just compared two ways to control humidity in my curing chamber and one blew the other away
I've been messing with dry curing meats for about 8 months now. For the first 6 months I used one of those cheap analog hygrometers and a bowl of salt, trying to keep things around 75%. Then last month I dropped 40 bucks on a digital humidity controller plugged into a small space heater and a cool mist humidifier. The old setup swung between 60% and 85% every day, but with the controller it's been locked at 74% for 3 weeks straight. Has anyone else found that cheap sensor setups are basically useless for this stuff?
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sammartinez6d agoOG Member
Geez, 5% difference between two sensors in the same box? That's the kind of math problem I didn't sign up for when I started hanging pork legs in my basement.
I did the salt test on my digital controller, and honestly I'm not even sure I trust myself to do that right anymore. Maybe my whole setup is just a really expensive guessing game with a fancy fan.
But you know what, so long as my salami isn't sweating or turning into a rock, I'll call it a win until something visibly rots.
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green.noah7d ago
Hold on though, how are you measuring that 74% exactly? I think people sleep on the fact that even digital controllers can have wildly different sensor accuracy. Did you do the salt test to calibrate it or just trust what the display says? Because I've had two different Inkbirds read 5% apart in the same chamber.
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