Decided I would go all in on the salami making.  I saw a 2016 GE model on Craigslist.  Going to pick it up tomorrow.  For $145 I am will to roll the dice.  I am ordering the Temperature and Humidity Controller and the Humidifier also. Going to wait on the circulation fan and dehumidifier as some of the research says they may not be needed.  Throw in a couple of extension cords and I should have a large Dedicated drying chamber for about $350.

Seems like a pretty good deal for $145.

Thats awesome Bentley

I look through FB market now and then for a frost free upright freezer for a build. I have not found one for under 300 bucks. I am cheap and don't want to spend that much on one.

Can't wait to see your build.

It is no where close to the picture above, but if it lasts, that is all I care about.  I did not think I would get old at 63, but I cant get it in the house Yet, by myself.  I am going out now for round 2!  Did not think 3 steps could beat me.  I think if I had one of those thing you can strap to your back to lift stuff it would be a snap!  No upper body strength anymore!

Manned up and got it in with a small assist from Kristin.  Needs to be wiped down on outside.  Inside is pretty clean.  Started right up, so that is always good.  Not gonna woory about cleaning inside till I get the controllers and humidifier.  Saw where a Chef/Teacher at Shasta College did a conversion.  He drilled a hole through side to run power, I like the idea, but am trying to figure out if there might be any coils on the left side.  Parts are to be here Weds.  On ward and upward.

Looking forward to your experiment and you passing along your knowledge.

Take your make and model and look online for a manual that came with it or maybe even a service manual with an exploded view.

Looks like yours has a ledge (or shelf if you want) behind the drawers.
My wine cooler had it. I'm guessing it is there to give room in the back for for compressor, fan, etc.
That is where I drilled my hole for the power lines.
Had to watch all the compressor lines and such were though.
Wasn't easy as there is metal behind the plastic.
Fortunately I have a few Greenlee punches and had one big enough for plugs to go through.
Was still tough making the hole.

When you have just a touch of OCD you get into things before you are supposed to.  This is about 29% loss.  There is way to much fat even for me.  We learn.  When it finally hits 40% moisture loss I will buy some of the Sopprasota from Restaurant Depot and compare.  I would say mine is lacking in flavor, more pepper, more salt.  As far as the tanginess folks were telling me it might have due to the high concentration of dextrose, I am not seeing it, or I do not know what tangy salami tastes like.  Lets just say I am encouraged.  The little pieces seemed more done obviously, the larger ones, they are not.  But I still ate them.  So if this is my last post, it has been a gas!

I would eat it. If to much fat brown it in a skillet or on your griddle and make meat chips.

That looks excellent.
I would definetly eat some.

Decided to run it through the side till I make sure everything is worked out and I have all cords needed before I go making holes and sealing them.  I am now understanding why the one guy said you probably will not be able to have the curing fridge outside or in a garage if you are in a cold weather winter climate.  You will never get the inside to 75°f if your house is 63°f.  Which I have mitigated with a heating blanket.  I will probably not be using it for a fermentation chamber.  That is usually 75° & 90% RH for 24-72 hours.  I am going to make a batch of Slim Jim's and some Calabrese Salami next and will ferment them at same time and then go into curing mode.  Which will be about 55-60° & 75% RH.

Temperature reading on top, RH% on bottom of controller.

I taped my controllers to the side too.
Didn't last long.
Think I will use some small screws when I put it all back together.
Hopefully in a week or two, now that we are close to the "unpacking and remodeling" nightmare.

Already put a screw in the top.  Cut off heating pad, is down to 76° now will be curious to see where it is in the morning.  Wish I had bought the humidifier with the larger water holder!