4 things you need to know before buying a humidifier (for dry curing meats)

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In this video we cover 4 things you need to know before buying a humidifier for your dry curing chamber. We also go over 1 very critical issue when it comes to using a humidifier in your chamber..

1. What type of humidifier should you buy?
2. How does your humidifier power on and off?
3. What size should you get?
4. How easy is it to clean?

Critical Issue:
What is humidity directional flow and at what velocity should you set your humidifier

Here are some suggestions for humidifiers that will work for this application:

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Here are a few more things we use in our projects:

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EQUIPMENT LINKS

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Eric

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After searching all over the place for information and being in doubt- you have answered all my humidifier questions in one video. Fabulous thank you.

adsal

What has worked really well for me is to adjust the knob on the humidifier to get the longest intervals without the need for humidifier, or dehumidifier to be on. Initially I found that one of the two machines was almost constantly running, meaning that the humidity inside my chamber was less spot on where I wanted it to be, and more often towards the outer perimeters. Too damp, or too dry. By adjusting the knob on the humidifier I have been able to find a sweet spot where it fairly quickly brings the humidity up when it gets too dry, but without sending out tons of vapour which means it will quickly overshoot the target humidity, and then kick off the dehumidifier. Another big influence is of course where you place the actual humidity sensor of your controller, and a bit of playing around can be the best way to find out what works best.

_J.F_

This was a nice video, thank you. I had been thinking of purchasing a humidifier but with so many options out there I was pretty flustered. So I went and purchased a 'terrarium' mister for $20 on Amazon, placed it in a bucket with water, hooked it up to the Inkbird, and placed it in my curing chamber. Works like a charm as-is. I'm going to refine the design with 2l plastic bottles and have a friend 3d print some supports and a directional valve for the mist... I suppose seeing this vid earlier would have saved me time over $, but I got lots of the former and not so much of the latter :)

thomass

Great information! I’ve experienced some issues drying my salami and now am confident I can address them with flow rate and direction. I also use distilled water to avoid calcium buildup inside my humidifier.
I use a century old family recipe for our salami, it’s northern Italian or Tyrollean, (Trentino region in the Alps). It would be cool to see you make it.

gbazz

Your logical approach is appreciated. Thank you

macw

I started Dry-Aging a ribeye roast and it is very much a DIY set up. I have a mini fridge that I cleaned thoroughly hooked up a small fan inside and threw in a box of baking soda for helping with freshness and also filled the bottom tray full of himalayan salt. This is the first day I’ve had it going so I havent gone too much into the process and can still possibly get a humidifer. I wasnt sure on getting one though as I am keeping the humidity up near 70% and I all I have in there is a small ramekin of water in there to keep the humidity a little balanced out. I plan to just fill the small ramekin with distilled water if the humidity starts dropping down to 50%. I also decided to wrap the meat in cheesecloth and plan to change out the cheesecloth with just a single layer of cheesecloth after a few days so air can hit it better since I did three layers about. (I did the three layers as the very little researching I did some places said to do a few layers at first then change it after 24 hours and then do a lighter layer) If anyone has feedback that would be great! I do plan on doing cheesemaking afterwards so if buying a humidifier is highly recommended I wouldnt mind getting it anyhow, since it seems much more crucial for that.

totallylogan

Nice vid! I have a $20mini fridge 3cf ish, with ink bird temp/hum controlls, and a usb pancake micro fan and a 250ml personal mister. when starting to cure 2 1# pork loins, temp 55*, hum 80%+-5%, the humidifier was not needed for approx 2wks, and I used clean rags to absorb moisture, and swapped out to adjust humidity. And I haven't needed to use the mister since at all. If I need more, ill wet a paper towel and hang on the door. I believe the air circ is responsible a when temp cycles on in this small volume. Btw. Loins came out excellent after 35%loss, thanx again Eric for all your help, now lets get Cavern 2.0 and Arden going!

tomsanda

I must say. Being limited to a few months of high humidity Oregon winters to hang my goodies in the garage is limiting my fun.
I'm sure at some point I'll find a larger mini fridge to replace my college dorm size, (which I'm currently using as an 'over flow' for my inside fridge). It's at that point where this video will be a Godsend!
Thanks Eric.

oregonpatriot

I had a power on problem with the dehumidifier I bought. If you are savvy enough, you can take the unit apart and hardwire the power so it will work with the inkbird.

davidfurfaro

Thanks for this video. Very relevant for me as I am building my first drying cabinet. However, I already bought my humidifier. Luckily it is a cool mist ultrasonic type. I will have to 3d print a directional output valve for it as it sprays in a wide pattern straight up. Cheers Eric!

mattruz

Great video. Super informative and detailed while remaining accessible.

agwheeler

Wish I saw this before I bought the first one. I ran into the issue of the power switch. Again thanks.

georgesevelle

Congratulations on 100k subscribers.. I've been watching for about a year now and enjoy every episode..

baileybrunson

So, from my experience, having the humidifier outside has a potential problem. Due to the difference in temperature between the inside of the chamber and the water in the humidifier (and thus the the mist), we get lots of condensation inside the chamber. This is due to the fact that the dewpoint is lower that the temperature at which the humidified air comes inside. This condensation generates a new challenge, where you should design a system to manage all the water at the bottom of the modified fridge.

juanchuj