Dried Meat

AirComfort and Biltong

Biltong has this soft, moist yet snappy texture and finding the sweet spot to properly preserve the meat must be a priority because you do not apply heat nor pre-cook it. Meat must be correctly dried both for sanitary and taste reasons. It is recommended to keep the thickness of pieces between 1.5cm and 2.5cm for perfect drying. There’s a risk of mold growth during the drying process so temperature and humidity must be on point.

• AirComfort monitors the condition of your biltong’s drying room
• The temperature must be between 22°C to 24°C for the first 24 hours; thereafter at 30°C to 33°C for two days
• CuredMeat App, you can set the humidity range below 50% to ensure quality output
• Sync AirComfort with iBebot Hub to monitor condition inside your biltong's drying room remotely via Wi-Fi

AirComfort and Salami

The room environment is salient in achieving an authentic-tasting salami. There should be enough space to hang them while drying and it has to be drought-free and with good airflow. Darker environments are better when drying and furthermore, temperature and humidity must be both tracked.

• The best temperature for maturing salami is between 6-16°C
• Humidity must be anywhere between 70-85%
• AirComfort allows you to set temperature and humidity ranges monitoring the room environment
• iBebot Hub allows remote monitoring of AirComfort's readings even if you’re away from your curing chamber

AirComfort and Chorizo

Dry cured chorizo which you slice and serve along with other cured ham and cheese of course goes through a dry-curing process. It’s as easy as hanging the chorizo for several weeks until it hardens and becomes sliceable. Still, temperature and humidity should be appropriate to avoid possible toxic molds.

• The best temperature for curing chorizo is within 10-15°C
• Humidity must be in the 65-80% range to avoid curing issues
• AirComfort tracks both temperature and humidity and in CuredMeat App you can check the pattern of your curing process
• Keep up-to-date with your curing chamber's climate anytime and anywhere by syncing AirComfort with iBebot Hub

AirComfort and Saucisson

Sweating or steaming is necessary for saucisson to acquire all the flavors. This process is done in a hot damp room in 1-3 days. Drying is the next step to that when the saucisson is firm and turns dark red where it is placed in a well-aired room. Both involve two different temperatures.

• For sweating, 25°C is ideal
• For drying, the temperature is between 12 and 15°C is perfect
• Aircomfort captures climate readings from 5 to 40 mins, we suggest every 30 mins to maintain a yearlong battery 
• Sync AirComfort with iBebot Hub to get climate readings on your Cured Meat App whenever you want

AirComfort and Cured Ham

The curing process of Cured ham includes the following steps: salting, washing, resting period, drying, and maturation. When the ham is ready for drying it is moved to a natural drying area where temperature and humidity are controlled for 6-12 months.

• Humidity is controlled through ventilation
• Temperature must range from 15 and 30°C
• Not only does AirComfort track temperature & humidity, your history can be backed up to the free Dashboard+ cloud account
• Make AirComfort Wi-Fi ready with iBebot Hub and access readings remotely