Directions

1. Clean and sanitize the inside of the chamber
2. Turn on the unit and turn on the UV light.
3. Set the temperature to 55 degrees Fahrenheit
4. Set the relative humidity to 80%.
5. Allow the unit to run for 2 hours before loading with product.
6. Using bacon hooks, hang the sausages from the racks leaving a few inches of space between for good air flow.

7. Age 21-35 days depending on desired texture, flavor and dryness. 28 days is a common “sweet spot” 

8. Remove the charcuterie from the chamber, package immediately and store.