Humidity Control

Moisture (humidity) ascendancy is of absolute accent in a meat bulb or a sausage kitchen. Any damp that will appearance on meats as baptize aerosol will actualize absolute altitude for the development of bacteria. The articles will additionally feel "slimey". The recommended clamminess levels for meat processing apartment are:

meat acid room 45 - 60% about clamminess at 10° - 12° C (50 - 54° F)
coolers  85 - 95% about clamminess at 0° - 4° C (32 - 36° F)

In coolers the college clamminess is appropriate to anticipate the dehydration of the meat articles as that will advance to weight accident and cut in profits. The clamminess ascendancy in a meat bulb is based on dew point control. Dew point is the temperature at which abstract forms. Back air comes in acquaintance with a apparent (often metal or bottle surfaces) that is at or beneath its Dew Point temperature, abstract will anatomy on that surface. In a meat bulb the account that is at accident is meat taken out from the acknowledgment as its temperature will be about 2° C (35° F). In the processing allowance the temperatures are about 10° - 12° C, admitting they may ability alike up to 16° C (60° F) if the meat will not abide there best than one hour. By adjusting the allowance temperature and its clamminess levels we can ascendancy the temperature of the dew point.

In a able-bodied advised meat bulb the temperature will break added or beneath the same. If the ability is altitude controlled the bulk of about clamminess should additionally abide at the aforementioned level. The meat taken out of the acknowledgment for processing should additionally accept the aforementioned temperature. In the affectionate of "improvised" ability after automated ascendancy the about clamminess can be controlled by any of the afterward factors:

  • meat temperature - the affliction band-aid as the meat's temperature will accept to be added which will advance to bacilli advance and beneath shelf activity of the product
  • room temperature - will accept to be bargain which is adequate in a acid and processing room. Bad abstraction in coolers area air broiled and brewed sausages charge be kept for a continued time at absolute temperatures and humidity.
  • room clamminess - the best abstraction as it allows damp abatement (dehumidifier) or damp addition (humidifier) by abstracted devices. Those simple units will ascendancy the about clamminess after the charge for allowance temperature adjustments or annoying about meat temperature.

It is actual absurd that an boilerplate sausagemaker will anytime bother with clamminess ascendancy but for those absorbed the afterward table will appearance how it is done. Alone a allotment of the table that contains temperatures that ability be encountered in a meat processing ability is quoted. Tables that accommodate all temperature and clamminess readings can be acquired on the Internet.

Dew Point Table in ° F

Air Temp. in ° F

% About Humidity

100 95 90 85 80 75 70 65 60 55 50 45 40 35 30 25 20 15 10
65

65

63

62

60

59

57

55

53

50

48

45

42

40

36

32

       
60

60

58

57

55

53

52

50

48

45

43

41

38

35

32          
55

55

53

52

50

49

47

45

43

40

38

36

33

32

           
53

53

52

50

48

46

44

43

41

39

37

35

32

             
52

52

50

48

46

44

44

43

41

37

35

33

32

             
50

50

48

46

44

44

43

39

37

35

34

32

               
45

45

43

43

39

39

37

35

34

32

                   
40

40

39

37

35

34

32

                         
35

35

34

32

                               
32

32

                                   

Note: numbers in red blush denote the Dew Point. For archetype if the temperature in the sausage branch is 60° F (16° C) and the about clamminess is 50%, the circle of the two shows that the Dew Point is accomplished at the temperature of 41°F (5° C), or below. This agency that the damp that is present in the air at 60° F (16° C) will abbreviate on any apparent that is at or below the Dew Point temperature of 41° F (5° C). This additionally agency that if the meat accepting a temperature of 35° F (2° C) was brought from the acknowledgment into this allowance (60° F, 16° C) the damp would abbreviate on its surface. The meat's temperature of 35° F (2° C) is beneath the Dew Point absolute of 41° F (5° C).

If the meat's temperature (35° F, 2° C) and room's clamminess (50 %) abide constant, the alone way to actual the botheration will be to lower the room's temperature to 52° F (11° C). At the circle of air temperature of 52° F (11° C) and 50 % about clamminess the Dew Point becomes 33° F (0.5° C) which is beneath meat's temperature of 35° F (2° C).

If we adjudge not to change the allowance temperature and leave the meat temperature at 35° F (2° C) the alone way to actual the botheration would be to lower about clamminess in the room. Activity to the appropriate at 60° F (16° C) air temperature we attending for the Dew Point which is beneath the temperature of the meat (35° F, 2° C). It is begin beneath the 35% about clamminess cavalcade and its temperature is 32° F (0° C). At 60° F (16° C) and 35 % about clamminess we will not accept problems with damp abbreviating on the meat.

Looking at the table we can see that back processing meats at 50° F (10° C) and clamminess of 60 % or less, we should not accept any problems with damp control. Meats are commonly candy at 50° - 53° F (10° - 12° C). Although processing meats at lower temperatures will be alike better, lower temperatures will present too abundant of a accident for bodies that would assignment abounding hours beneath such conditions.

Dew Point Table in ° C

Air Temp. in ° C

% About Humidity

100 95 90 85 80 75 70 65 60 55 50 45 40 35 30 25 20 15 10
18

18

17

17

16

15

14

13

12

10

9

7

6

4

2

0

       
16

16

14

14

13

12

11

10

9

7

6

5

3

2

0          
13

13

12

11

10

9

8

7

6

4

3

2

1

0

           
12

12

11

10

9

8

7

6

5

4

3

2

0

             
11

11

10

9

8

7

7

6

5

3

2

0.5

0

             
10

10

9

8

7

7

6

4

3

2

1

0

               
7

7

6

6

4

4

3

2

1

0

                   
4

4

4

3

2

1

0

                         
2

2

1

0

                               
0

0

                                   

For added advice on humidity:

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