A hygrometer is a device that is used to accurately measure the temperature and humidity in your curing space. They are sometimes called humidity and temperature meters. 

Simply hang the hygrometer in the room or area you wish to hang your salami or meats in for curing at least a few days prior to production. This will give you the chance to use an alternative space if the readings aren’t what you need them to be.

Different products and recipes require different curing conditions; avoid the risk of spoilage by hanging a hygrometer.

This analogue hygrometer uses needles to measure the temperature and humidity of an area. With a clock face style aesthetic, this is a more traditional style of hygrometer. This unit will need to be calibrated, directions of use enclosed.

• Clear face with needles for easy reading
• Hanging loop
• Analogue
• No batteries required
• Made in Germany

Weight: 100g