Converting a Fridge into a Curing Chamber - Part 3 - The Electrics

Having assessed the problems in Converting a Fridge into a Curing Chamber - Part 2 - Controlling Humidity, and acquired the necessary thermostat, hygrostat(s) and relays, there now comes the dreaded time when it all has to be wired together!

My own control box has a thermostat and two hygrostats. There are double plugs controlled by each of these, plus one for normal usage:

Whilst I am happy to supply details of the wiring, it's like an explosion in a spaghetti factory, so it's maybe best to look at each element separately!

Obviously, these diagrams are specific to the products I've used. Details of these are in Part 1 and 2 of this tutorial. However, they give a good idea of what's involved and may assist in working out the detail for your own choice of controller. Often the instructions and wiring diagrams supplied by the manufacturer are confusing, and sometimes, not even in English!

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Derbyshire Food & Drink Fair

Just across the County border, Derbyshire Food & Drink Fair will take place at Elvaston Castle Country Park on 18-19 May.

The entry fee is a very reasonable £5 for adults, concessions £4 and children under 16 enter for free.

For further details see: www.derbyshirefoodfestival.co.uk

Converting a Fridge into a Curing Chamber - Part 2 - Controlling Humidity

At the end of Converting a Fridge into a Curing Chamber - Part 1 - Controlling Temperature we'd just acquired a hygrometer to check the humidity in our fridge now that we've got it running a 12°C...

...The chances are that the humidity's not at the level we want, but before we start to do something about it, let's just look at what relative humidity is.

When we refer to humidity in percentage terms, what we are referring to is the percentage of moisture in the air, relative to the maximum that the air can hold, at that temperature. Warm air can hold a lot more water than cold air before it becomes saturated, so air at 20°C with 100% relative humidity (RH) will have a lot more moisture in it than air at 12°C with the same 100% relative humidity. Let's make that 'doubly clear': if we cool air, the relative humidity will increase, even though the amount of water in it won't change. This means that the relative humidity of any air we introduce into the fridge will increase as it cools.

Places with different ambient humidity will require different solutions to the problem; the dry of the desert is very different to the wet of the rain-forest.

Don't think that things will be easy because the UK has a temperate climate. Take yesterday as an example: at 7am the relative humidity was 100%, but by 6pm it was only 38% (click the image on the right to see further details). For this reason, control of humidity by the introduction of fresh air using a fan, is unlikely to work here, even though it does in climates with constant low humidity.

So what do we do to control the relative humidity? Well, I suggest that you do absolutely nothing! Instead, go and make some chorizo, or any other salami type product that's fairly thin. Don't spend a lot of money doing it though; it may become a sacrificial sausage later! "Why?", I hear you ask. Well, experience has taught me that drying chambers with salami in them behave very differently than empty ones. Using your fridge to make some salami will give a truer indication of how the humidity will behave.

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Converting a Fridge into a Curing Chamber - Part 1 - Controlling Temperature

Although it's a common topic of discussion on the sausage making forum, I've never got around to about the conversion of a fridge into my air-drying chamber. Before I start, I accept no responsibility for what you do with the information here; it's up to you to ensure that what you do is safe complies with any relevant regulations/legislation. If in doubt, please seek the advice of a professionally qualified person.

This information relates to converting a fridge for use in the UK. For details of converting a fridge in the US, please see this article on the Cured Meats website.

Firstly, let's look at the conditions we need; there are 3 main phases during the process of making air-dried products, curing, fermentation and drying. Ideal conditions for these are:

• Curing - normal fridge temperatures are fine, ideally at the higher end around 5° - 8°C.
• Fermenting - used when making sausage and occasionally with dried meats. The product is held at temperatures around 24°C with a very high relative humidity, around 90% - 95%, for a period that can vary from 12 hours to several days, to enable bacteria to make the sausage more acidic, which makes it safe to eat. The exact temperatures and times depend on the specific bacteria added, so follow the manufacturers guidelines or the recipe carefully.
• Drying - a period of weeks, or months, during which we want the product to dry slowly and evenly which will add to its safety. The conditions for doing this are ideally between 10° - 15°C with a relative humidity between 70% and 85%. Our aim is to keep the humidity of the chamber just slightly below that of the product, whilst it dries. Regular changes of air are also beneficial. My own experience, along with that of fellow home sausage-makers, suggests that there are less problems when the drying is takes place at the lower end of this temperature range. Many favour a temperature of 12°C, or thereabouts, as do I.

Most people have little problem creating the conditions for the first two phases, but often have problems with the third; modern houses tend not to have places with these conditions. A cellar or pantry is often ideal, or can be adapted easily. If you can beg or borrow the use of one, then do so: the larger the area, the easier it seems to be to control. However, for the rest of us, the only economic option is to adapt a fridge or freezer to create the conditions required.

Firstly, you'll need a fridge to convert - frost free is the type to go for as these tend to have very low humidity; it's easier to increase humidity than decrease it!

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Artisan Cheese Fair

The 2013 Artisan Cheese Fair will take place at the Melton Cattle Market Exhibition Halls on the May Day Bank Holiday Weekend, Saturday and Sunday 4th and 5th May.

It will cost £1 and is open from 10am to 4pm.

The fair will have free tastings, talks and demonstrations, along with stands selling a variety of foods.

The fair will see the relaunch of one of this region’s oldest cheeses, Colwick Cream Cheese. Originally made in Nottingham, production ceased in 1995 but has been revived by Crossroads Farm Eastwell on the suggestion of local food historian Matthew O'Callaghan.

For further details see www.artisancheesefair.co.uk

Wild Garlic 'Pesto'

It's coming up to one of my favourite times in the 'foodie' year. The local asparagus season is just around the corner: it's already started in some parts of the country. That'll be closely followed by soft fruit, and one of my favourite vegetables, marsh samphire. Mmm...

At the moment it's wild garlic season. Also known as ramps, ramsons or buckrams, these leaves grow in woodland and seem to be 'the in thing' with TV chefs. I've featured them before and there are some recipes for them in my previous post.

I was give some this week and made a wild garlic pesto with them. I've just had 'a big dollop' of it in some mushroom soup and it's superb.

Wild Garlic Pesto

75gm Wild garlic leaves
25gm Nuts - I used walnuts that I had in the freezer that were off dad's tree.
25gm Parmesan 'type' cheese - finely grated
50ml (approx) Olive oil

Puree the nuts and garlic leaves, then add the grated cheese. Mix to a paste with the olive oil.

I'm sure that a totally local version would be just as good made with Welland Valley Rapeseed Oil and Berkswell Cheese. It would also be vegetarian.

The 'New' Ashby Food Gusto Festival

There's a fantastic new Food & Drink Festival happening this year on Saturday 25th May, from 10.30 to 4.00pm, on the Bath Grounds Ashby de la Zouch.

Organised by Food Gusto, people will be able to Nibble, Bite, Eat, Chew and Taste their way around the Region's Best Food & Drink.

Packed with stands from local and regional producers it really will be a great day out for all the family.

With a juicy hog roast, organic burgers and even venison meat it’s sure to satisfy your hunger.

Local producers will be selling handmade Leicestershire cheese, creamy ice cream, breads, exotic mushrooms, cured meats, pickles, lamb burgers and more.

If that isn't enough you can quench your thirst with locally brewed beer, wine, cider or even a hot chocolate, smooth espresso or cappuccino.

It is also planned to have demonstrations and there will be ample opportunities to sample the products.

Finally there is a great line up of music organized by Studio 46 from Appleby Magna.

So if you love great food & drink we hope to see you there.  If you are a local food producer, shop, restaurant or any business passionate about food and want to exhibit/get involved Food Gusto would love to hear from you.

Blaby Farmers' Market Move

Blaby Farmers' Market is on the move!

From Saturday 27 April the market will move to a new location on a section of Enderby Road car park. It is hoped that the move, initially on a trial basis, will make the market more accessible and attract more shoppers into the town centre.

The market takes place between 9am and 1pm.