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A curing chamber does not tell you much from the outside. A salami looks the same at 60 per cent humidity as it does at 85, right up until the day it does not, so the people who cure well are usually the people who measure. A hygrometer sitting where the air actually moves is the cheapest bit of insurance you can put on a batch you have already given a weekend to.
What we stock runs from simple to fussy. The analogue TFA ThermoHygrometer reads 0 to 100 per cent humidity with no batteries to think about, which suits a cabinet you walk past every day. The digital ThermoHygrometer with an external temperature sensor lets you leave the probe inside and read the numbers without opening the door. The ECO in and outdoor hygrometer keeps a min and max record, handy when you want to know what happened overnight rather than what is happening right now. The H560 adds a digital dew point reading for anyone chasing that extra bit of detail.
One thing worth doing. Put the sensor at the height of the meat, not up near the top of the cabinet where the warmer air sits. A reading taken 30 centimetres away from your product is a reading about the cabinet, not about the salami.
Come and see them at Laverton North or Epping, or browse curing cabinets, thermometers and controllers and the rest of our smoking and curing gear.
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