* This is not a live ham.
HamCam goes legitimately live once the Meat Locker curing setup is operational.
HAM ROOM — LIVE
● CONNECTINGCONNECTING TO SENSOR…
LAST 24 HOURS
BASELINE BUILDING
CURING REFERENCE
- TEMPERATURE
- ~50–60°F
- RELATIVE HUMIDITY
- ~70–80% RH
- BENCHMARK
- ~55°F / 75–80% RH
General reference only — not a safety guarantee. A reading inside these ranges does not make the room an approved curing chamber. Recipe-specific requirements always control.
MISSION STATUS
BATCH 001 — BACON
COMPLETE — IT BACONS
UTILITY ROOM CLIMATE STUDY
DATA COLLECTION UNDERWAY
SENSOR
ONLINE / LOGGING
GATEWAY
ONLINE
BATCH 002 — PORK BELLY
SOURCING
CURING CHAMBER
PENDING DATA
HANGING MEAT
EVENTUALLY
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