Description
In this video, I revisit the meat curing chamber and upgrade it with a proper controller. I give a tour of the chill chest and then go into detail about ALL of the settings while programming the INKBIRD ITC-608t controller.
Note: It is not completely necessary to remove the thermostat from the wine cooler. Just set it to its lowest setting and plug the fridge into the INKBIRD controller. Mine was second-hand and broken so I had to remove it...
Amazon Affiliate Links (No extra cost to you! But a big help to me)
INKBIRD ITC-608t = https://amzn.to/2Wo77Un
And did I mention the 15% code for ITC-608T: LE47JIPH
Ivation DehumMini = https://amzn.to/2CyHUiU
Danby 36 Bottle Wine Cooler = https://amzn.to/2UdocTW
Charcuterie book by Michael Ruhlman = http://amzn.to/2kq3Zd7
Where did I learn all of this? I read. I read books, real, honest to God books!
Here's the reading list:
The Noma Guide to Fermentation
https://amzn.to/2RX5f3A
Wild Fermentation, 2nd Edition by Sandor Ellix Katz
https://amzn.to/2qMq5XE
The Art of Fermentation by Sandor Ellix Katz
http://amzn.to/2BP75eL
Vinegar Revival Cookbook by Harry Rosenblum
https://amzn.to/2K2W3qA
Nourishing Traditions by Sally Morrel Fallon
http://amzn.to/2BGzsez
True Brews by Emma Christensen
http://amzn.to/2B6vcsz
Real Food Fermentation by Alex Levin
http://amzn.to/2jkoFQb
The Big Book of Kombucha by Hannah Crum
http://amzn.to/2B7CrQH
New York Times Cookbook by Amanda Hesser
http://amzn.to/2kt5W8D
Pollan on Food Boxed Set by Michael Pollan
http://amzn.to/2BOecEt
Charcuterie
http://amzn.to/2kq3Zd7 by Michael Ruhlman
On Food and Cooking by Harold McGee
http://amzn.to/2ktFawY
The Moosewood Cookbook by Mollie Katzen
http://amzn.to/2jmwu87