We had a big dilemma while making salami over the weekend. How to keep the sausages at both 85 degrees Fahrenheit and high humidity? Seeing as my basement is always at 55 degrees and my upstairs never gets above 65 I realized we needed to get a bit creative.
Digital temperature controller from my Sous Vide machine, old heat lamp from when I had my ducks and an old wood box in my basement and we had a nicely controlled sausage fermentation chamber.
Sausage Fermentation Box
Large Box
Ranco or similar digital temperature controller
Cheap Clamp on Light
Heat Lamp
String
You could make this in any type of large box that can safely hold water pans, lights and sausages. I happened to have a pretty big old wood box that worked perfectly for this purpose.
Sausage box setup with Salamis, running at 85 degrees Fahrenheit
Close up of probe and Sausage- Sausages are wrapped in paper towels and sprayed down with distilled water twice a day to maintain high humidity levels.
