The setup you have shown is fantastic and I am hoping to get my own done soon. But you can study at your own pace with lifetime access- it's packed with content both theory and process I've learned over 15+ years of doing this. Above that and bacteria grows a lot faster. I have developed some greyish/green mold, which I wiped off with a vinegar wash, per a couple of references I have. we have no intentions now of curing meat, but read this with such fascination…great and easy to follow tips. -Dan, Great info Matt, Then the humidistat on that gave up, so I had to throw the whole thing away. I prefer 11-13C all the time, since bacteria grows exponentially the hotter it gets. Good tip about the light for fridge circulation! If it smells dicey, like rancid meat throw it out. Place the dehumidifier in the curing fridge Run the humidity probe into the fridge and affix somewhere out of the way, not against the back wall. Your cure chamber may not be able to adequately maintain safe curing conditions in extreme cold or hot temperatures. So I put a remote humidistat and a remote thermostat to control the temperature and humidity. The easiest ways to achieve the high humidity and high level of temperature is to have a humidifier and a heater of some sort in the curing chamber. 2) OK, my house is rubbish for meat curing.. now what? I recommend against curing meat in a garage that you will have to open the garage door a few times a day with. Rent some old MacGyver episodes, read up on Heath Robinson, and make some friends at Home Depot – you are you going to need to! A quick search on craigslist.org yielded this little beauty. If you know someone in the states send the products to them and have them shipped to you. The other option if you’re new to the whole idea of dry curing meat, is to just use your normal kitchen fridge. A small fan in there to help circulate the air is a good idea too. If you do use a small unit like that, you might well find your problem Here is simple cheap sensor pack to check temperatures around the home. Your garage wasn’t tidy enough to take a photo? And I also will be putting my chamber in the garage exposed to the winter temps. If the “fuzzy” mold is on top of your white mold you should be just fine. Best for hot smoking, head to do cold smoking at under 86°F/30°C! When the fan was blowing, that moisture got pushed into the chamber. With the humidity spiking once the meat is hung. MattWright I notice on another page of your site that you show a curing chamber setup with a light sitting on the bottom of the chamber. but you do need some room in there. I have to tell you I have cured meats coppa’s and prosciutto’s for years following my families old ways brought from Italy but I want a higher quality product. Over this mount a 12V DC computer fan (Radioshack has these). Dan – you need to see what temp. Thanks for all of your info. One of the best I have seen. Are you looking to fine tune your curing and drying process? If the salami or sausage cures in a drier environment, there’s the risk of having the surface drying before the humidity escapes from within, trapping it inside. I’ve dried pancetta, bresola and proscuitto in walk-in refridgerators but never in a smaller fridge. Just wondering what the downside would be to having the temp a few degrees cooler, but the humidity in the desired range? This pushes the humid air around the chamber, and makes sure the chamber has even humidity across it. I have had temperamental salami and whole muscles! when curing is done what is the best way to perserve meat. I like to keep my wine temps at 58-60 deg. I have compiled a recipe book as we speak, which will be available soon, it will include what I have learned around meat curing across many different countries as well. hello, new to all of this but am bursting with enthusiasm to get started. I went with the ‘Rolls-Royce’ option – old fridge, temperature controller, humidity controller and humidifier. Just a little confused about the temperature. Before you do that though, measure the ambient temp and humidity up there. This curing chamber allows full control of temperature and humidity, and can go from low 30s to 80-90F if you need to, and humidity can range from 40 – 50 % to 99%. just a random story. There are some caveats but in general, it can handle growing mushrooms and making other things. Your subscription could not be saved. Unless you get a humidifier to bump it back up as needed. As for determining safety – some stuff I go by: Make sure your workmanship is good, and everything is ridiculously clean. This makes the refrigerator cycle more often causing more air circulation. They claim that anything above that and your meat will get spoiled by bad bacteria. I am a bit worried because currently (60 hours into the process) the humidity in the unit is at 90% at 55 degrees. Any place where one can purchase a fermanting chamber already to use?? I have done that in the past and it pulls a lot of the oil to the exterior of the casing. One question. I only have whole muscle meats hanging in there at the moment : lamb pancetta arrotolata, bresaola and beef bacon. Cold Smoking and Whole Muscle Charcuterie! yeah, right). Peter – for curing (where the meat sits in salt) those temperatures are correct – preferably 36F, not higher (regular fridge temp). Temperature and Humidity for Meat Curing Chamber. This one has a dial on it to determine how much moisture it kicks out. I had a new thermostat installed to raise the temperature range from 35-45 to 40-70 degrees. Very interested in curing meat as I have recently picked up a 3 door stainlesss steel cooler that would work for this. Does anyone know of any Canadian online retailers that carry the products? What do you think? Drive-In Test Chamber; Salt Spray Cyclic Corrosion Tester; HAST-Highly Accelerated Stress Test Chambers; HALT HASS; Integrated Tensile and Environmental Test Chamber; Drug Test Chambers; Mold Test Chambers or Bacteriological Incubator; Standard Curing Chamber for Concrete; Temperature Humidity Cabinet Just got my old fridge all set up! I will be using the humidifier now and should have a small micro fan in tomorrow. Can it cause spoilage or just a longer time for the meat to cure ? Is that a light just for the picture or are you using it for a specific purpose like heat? I personally wouldn’t go any smaller than a normal sized fridge. I’m currently in the process of losing my pancetta cherry, per instructions I found on Michael Ruhlman’s website. I generally keep the fridge door open a crack, or you can also drill holes in the side of the fridge too. These are is the most detailed yet easy to understand instructions on this setup I’ve found anywhere. Take your passion for food to the next level with these skills! Slice and vac seal and freeze?,or keep it hanging ? Salami flavored with car fumes ain’t gonna taste too pretty. Meat straight out of the cure has a lot of moisture in it, and can raise the humidity in a small chamber quite a bit – all by itself. The fact of not having a controlled environment and the fear of creating a deadly batch of toxic meat has always stopped me. I reckon this will give you more square footage on the bottom of the fridge. The fan was drawing in the oxygen and therefore pumping some more additional fresh air. Everything is easy to understand and clear. I offsetting a lid to the compressor, which was just next to the fan in the compressor. Alex: I wouldn’t go much smaller than an under counter fridge to be honest. Often enough hygrometers (humidity sensors) aren’t incredibly accurate out of the box, and you need to calibrate them. A lot of information here, including a lot of science – however it is extremely accessible, and not at all dry. They are really good at turning something on and off when a certain humidity is reached, however for an accurate reading you want to rely on your hygrostat, which should be much more accurate. If you do go smaller, make sure you have a fan in there drawing the damp air out, otherwise you will very quickly run in to some nasty bad mold issues. Not a bad product, but may have spoiled a bit. isn’t one of how to raise humidity, but how to actually lower it. Been there, done that. hope that is helpful for someone who cannot find the equipment listed. Over the course of a week, put it in different locations around your house for 24 hours, and see what readings you get. I can across this web page during my research and was very impressed. a little different to my setup, since I use that huge wine cooler fridge I got from Earth and Ocean. Humidity Control. We indeecon has developed very precise xlpe/wire/cable curing chamber which is fully automatic and operated by plc. How much air do you need? I’ll wait for the cooler months to try salami. How to Build a Multi-Purpose Curing Chamber. I currently am building a revers flow smoker from a water tank and will start on the stainles once it’s finished. Now to scout out a used fridge and figure out where I want to put it…. My reluctance results from using a rather expensive commerical refrigerator. I did it in a cooler. David – I am not sure to be honest, that would be great wouldn’t it! I actually tried growing some gray oyster mushrooms in the chamber and it didn’t work because they need such a significant amount of oxygen and airflow. do you think your setup will be ok for this environment? Based on your DIY chamber booklet I’ve almost got a complete setup hooked up over the past week, can’t wait to see the results. Thanks for this excellent how-to guide. Hi Matt, Finally, if anyone gets started curing meat, let me know! All this before I start a single batch. Perhaps contact some higher end restaurants in your area and ask where they get their meats from and contact those suppliers. I’m noticing that everytime I open the frig to check the temp. My fermentation chamber is ready to go as well as my drying chamber only waiting for the humidistat. Bresaola went in on Sunday night, pepperoni & chorizo on Wednesday night. Someone much more electrically minded than myself, a friend who is an electrical engineer pointed out that it could be moisture attaching to the condenses. Thanks for the blog Matt – very helpful and inspirational. Gorgeous site! Wade. Oh, and on a note on filling humidifiers – always use distilled water, otherwise you get mineral deposits in your humidifier, which causes it to conk out much faster. Try the NEW Laboratory HydroCure™ Humidity Drying Chamber. I just noticed that the humidity reading on my digital hygrometer is never the same or even close to the humidty reading on the hygrostat. Get some recipes, get some meat, and all the stuff you need for it and get cracking making some lovely moldy bits of pig. I set the humidistat to whatever RH I want, and let it automagically turn on the humidifer. Works for me. I come from the New York City area and have always had easy access to salumi. Thanks Matt I am starting out making sausage, but…. Our first batch of salami (elk and wild pork 100 pounds) we ended up storing in our wine room, but eventually the white mold spread to the wine barrels, so we moved it into our laundry room. I also have concerns that the meat i will be given in India is a bit dodgy and may not have been handled to proper standards… this is out of my control. Any thoughts on how this would work out? In the bottom of your fridge put a big bowl of very salty water. Spend less than your daily latte on this: Boveda One Step Calibration – a simple calibration kit that is so incredibly simple to use. My fridge will be in the garage where during the winter months it can get quite cold. I burned out 2 expensive humidifiers. Hi, i’m just starting out on this adventure of curing meat, living in Melbourne Australia, and wondering does anyone know if the digital hygrometer, Humidifier Controller and humidifier can be purchased from the states and be shipped to Oz? Now some recipes also don’t have fermentation, so just make sure you are following a decent one. The temperature and humidity controller for curing fridges can be purchased reasonably online at Auberins.com. I recently found out you can ‘equilibrium’ percentage calculate your pickling of vegetables! I would say don’t vacu-seal it. Been there, done that, thrown away the meat because of it. You are going to have to get your hands on some well produced, well butchered and handled meat. This leaves you forever checking it to make sure it isn’t getting too humid in there. Might need that temp controller too… We have to start somwhere. (freezers can deteriorate smell/flavor so it depends how its frozen too (with air or without like with vacpac (which we do for harvest wild game generally), i friend had a wild young goat in the freezer for 2 years…we roasted it up, it was amazing! You can always just test the environment like out the back, in the garage or some other place protected from pests with a bit of airflow. On the left is the Dayton Humidifier Controller. Dan – if you have a warm humid room, that would be fine. Cycles range from 16 … You would be properly recognized, and would get a copy of the book for your kind cooperation. Links. Feedback for the course has been overwhelmingly positive. Thoughts? Nor do the thousands of other people around the globe that cure meat at home, and make a darn fine product too I should add. Do you need to create a new profile for a new product? 1) bowl of salty water. http://www.radioshack.com/product/index.jsp?productId=2102825) – which you Curing: For curing meat and salamis I prefer 75% relative humidity. Remember if you are curing inside a fridge, the humidity will be different, since the cooling of the fridge reduces humidity in there. So – meat curing is just really the slow controlled release of water from meat. All you have to do is make sure you keep your humidifier stocked full of distilled water. The humidity controller works in pretty much the same way as the temperature controller. range the cooler works in. I have all the components. I wrap it in butcher paper and just keep it cool. He said it never got below 77°F/25°C at any time of the year, day or night! Should work fine though. Now to get that thermostat through security at the airport…..hummmm. I ended up just cracking the doors and putting an additional electric 12″ fan on the bottom. I need to buy a portable cooler. Also, choose one that will power up automatically in response to the Humidity Controller. OK, I gotta ask: is that a toy fridge set -up? Any mold other than white powder mold should be rubbed off with a cloth soaked in distilled vinegar. Dawn – yep, it’s a 3D rendering! After I get some consistent results we will be making a batch. Shit, 3 weeks into a saucisson sec run, mine got really rancid. Thanks for this. So you put the humidifier in the bottom of the fridge, along with the fan if you are using one (you don’t have to). So I go for longer slower biltong which takes 2-4 days. You also want one that will just start going when you plug it into the wall – and doesn’t require 10 button presses to start – since the humidity controller cannot press buttons for you.. They aren’t expensive either. Temperature has been holding at a nice 60F, but the HC has been reading “HI” (over 90%) for a day and a half, now. You set a dial saying what humidity you want, and the controller will turn a humidifier on and off to maintain that rough level. Temperature is important because if is too hot, there is a greater chance of mold and the meat could cure too fast. A Danby Millennium Home Wine Cooler. Hand Check – er thanks.. This would extract any humid air. You can get uber-complicated here. Pretty soon I am going to do a post on setting up a fermentation chamber. Peter – Yep, that actually totally makes sense, I have the same thing with mine. Personally, I wouldn’t.Portable cooler? The only thing I can think of right now as to why it wouldn’t is that some freezers cool the space differently to how fridges do. I placed a large hinged chunk of Styrofoam over the exhaust vent which the fan easily blows open & seals when the fan turns off. I’m getting into charcuterie. Also, beneficial bacteria (penicillin) prefers is a little warmer too You wrote an entire encyclopedia on the topic! We rigged up a small dorm fridge with a temperature controller, but we couldn’t control the humidity. Next batch I am going to hang them a while longer in the curing phase, until the PH hits 5 or less and the casings are dry or tacky to the touch. Do you have any suggerstions or answers as to why this is happening?. awesome post. You thoughts? Many thanks in advance for your help. Now I suggest using a ceramic heat bulb. I was thinking a light bulb may be enough considering the small, insulated nature of the space. One way around this is to buy a dehumidifier controller (like the dayton To keep in mind: You want the charcuterie to dry slowly and without risking case hardening. Once I found the range, I could now set it and forget it. I had this situation last year, and within 24hours had black mold all over one newly introduced salami. Salami curing chamber Standard Tech offers turnkey system solutions for the curing of salami with salami curing chamber. Do I need to be concerned with heating during the winter? Can you recommend a cubic foot-size when looking for fridges, one that’s not too big or too small? Quite frankly, I have no idea how people bake/cook using volume measurements for dry ingredients anyhow. Both great books with a lot of good info. Featured post. I have access to one and figure it would work on the same principle as the fridge. Allan – High (70-80%) humidity is great – higher than that is a problem. plugged into a temperature controller? A long term solution is to cut a 4″ diameter hole in the side of the fridge. For the most basic type of jerky, you can use your kitchen oven with the door ajar open, and it will take a lot faster since jerky is only a thin cut of meat. How will that effect things? If you are used to making sausage, it isn’t a huge jump to making salami. Thanks for your kind words, really encouraging for me. can I use a freezer instead of a refrigerator. My first question. This may sound like a silly question but would you actually keep the fridge door open if it was in a cool enough area? Is that important? I’ve checked a few sites about growing mushrooms and none mentions humidity. There are some particular products you are going to need – curing salts, dextrose, casings if you are doing salami. Only add distilled water to your Humidifier. And perhaps this contributed to the greyish tinge/oxidation? How do you set up the environment for that? The salt prevents bacteria growth in the water. So is the the greyish tinge/oxidation okay? It’s not one of those tiny square ones, but it’s about a third the capacity of a real fridge, and I just have this image of water-sprayed meat. In my case it’s the garage. An old fridge makes an almost perfect curing chamber, albeit with some modifications!
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