Anyone made a charcuterie curing chamber?

[GoolsbyMD]

About a year ago I was at a party at a neighbors house who was from Spain and they had this pig leg that was cured and would shave off tiny thin layers, it was so velvety, smooth, lightly salted goodness. I never new what it was until I started reading a charcuterie and sausage book and found out it was prosciutto. I have been reading about charcuterie for a bit and have an old empty working frig sitting in my garage that would be awesome to modify into a curing chamber. Further reading lead me to cappo which is basically cured, money muscle. I would think with less than 200 I could modify the frid to control air flow, humidity, and temp and give this a shot starting with the cappo. Anyone ever tinker with charcuterie or building a curing chamber?

[legendaryhog]

Building one as we speak to use in the summertime when it is too hot and humid to do without one. Check out this build for ideas and be careful. If you don't know basic electricity you probably shouldn't attempt.

http://benstarr.com/blog/how-to-convert-a-refrigerator-for-curing-meat-or-aging-cheese/#comment-4816

[bbqgeekess]

Thanks, I'm interested as well.

[HookEcho]

I thought Italian Prosciutto and Spanish Serrano hams were different? something about the fungus in the air or some such, I think you could start a small shooting war over the 2

[Shagdog]

Funny you post this... ChicagoKp, Oifmarine, and I are beginning this very project today. We found a fridge on CL for $40 (picking up tonight if it doesn't smell like dead skunk) and we're ordering the components from amazon. (Humidity controller, Temp Controller, Ultrasonic Humidifier, weather Station, and fan) Seems pretty straightforward, but I'm curious to see what others have to say about this.

@ Legendary Hog, I saw that same article! Great info in there. We are also hard wiring the whole setup like his, so you only need one plug to the wall..

[YetiDave]

The bacteria these days are usually sprayed on, once that establishes itself it'll push out any bacteria from the environment, much like a sourdough starter.

Building a chamber is on my to do list! Luckily though for 6 months or more a year we have at least the right temperature for safely hanging meat. I've never closely monitored humidity but I've hung a few things for several weeks, most notably guanciale. I'd love to make some real dry cured ham or salami

[landarc]

There is a restaurant out here, they have one they built from a wine chiller. It works great and already has everything but, the humidity control, but, he solved that with a cigar humidifier for high end cigar storage. Thing works great.

[scp]

I have a coppa hanging in my basement as we speak. I just pulled out two hunks of beef...I cured and aged in to Bresaola. Quite tasty for my first try.

Here is a link with tons of info..including what you need to convert a fridge... recipes etc.

http://curedmeats.blogspot.com/

I was lucky..I have an area under my front stoop...that is closed off with a door...I have used it as a non controlled wine cellar. It stays 55 degrees....humidity was a little low at around 55...added a cool blowing humidifier and now stays right at 80(perfect)

[GoolsbyMD]

I found an awesome article on smoking meat forums where the guy was using computer fans to circ air for 15 mins a day and using dryer flap vents to block off the air when not on. He had a pretty sweet set up including a glass door, like a Pepsi or drink merchandiser. I only worry about putting electrical outlets inside of the frid with the humidifier going off randomly.

[bluetang]

I found a small frost free commercial freezer for mine. I use this for humidity control:
http://www.amazon.com/HUM-1-Hydroponic-Humidity-Dehumidifier-Controller/dp/B004CMOFBC
This for temp control( I did have to wire a pigtail, but no big deal, the instructions were pretty clear, programmable and a 1° to 5° differential!)
Looks like they have it prewired now. A419.
http://www.amazon.com/s/?ie=UTF8&keywords=johnson+controls+a419&tag=googhydr-20&index=aps&hvadid=31569398477&hvpos=1t2&hvexid=&hvnetw=s&hvrand=82163974825220201&hvpone=&hvptwo=&hvqmt=e&hvdev=c&ref=pd_sl_87a0c5zv3u_e
And for humidity, I use an ultrasonic humidifier. You can use the others, but you will be replacing filters.
This one to be exact:
http://crane-usa.com/products/adorables/frog-adorable-humdifier/

[Pooky]

My teammate built one last year, using a refrigerator, humidity controller etc. and has had some great success.

He's not on here but if you're on Twitter, check us out and he'll be more than happy to answer any questions.

[SapperDawg]

I have this on my to-do this spring. Here is the instruction page I have been using:

http://www.sausagemaker.com/tutorials/chamber/curing_chamber.html

[bbqgeekess]

Funny you post this... ChicagoKp, Oifmarine, and I are beginning this very project today. We found a fridge on CL for $40 (picking up tonight if it doesn't smell like dead skunk) and we're ordering the components from amazon. (Humidity controller, Temp Controller, Ultrasonic Humidifier, weather Station, and fan) Seems pretty straightforward, but I'm curious to see what others have to say about this.

@ Legendary Hog, I saw that same article! Great info in there. We are also hard wiring the whole setup like his, so you only need one plug to the wall..

I am curious as to what makes/model of gear you guys are purchasing.

[bbqgeekess]

There is a restaurant out here, they have one they built from a wine chiller. It works great and already has everything but, the humidity control, but, he solved that with a cigar humidifier for high end cigar storage. Thing works great.

I've seen a couple small wine chillers at the flea market for under $100 (one was $50). It'd be perfect for me since they are smaller and they look so cool. To see cheese or hanging sausage through the glass is impressive.

[GoolsbyMD]

http://www.smokingmeatforums.com/t/135332/i-did-it-i-built-my-curing-chamber-massive-amounts-of-build-view

This is the build I might mirror mine after.

[Shagdog]

Humidifier -
http://www.amazon.com/gp/aw/d/B003H4QJAQ

Temp controller -
http://www.amazon.com/gp/aw/d/B00862G3TQ

Humidity controller -
http://www.amazon.com/gp/aw/d/B009VY1ANM

Oifmarine is picking up the little weather station and fan. We got a $40 CL fridge tonight (70's vintage, harvest gold, very clean) and put it in his basement. Should be up and operational in a couple 3 weeks for under 200. I plan on making a box for the modules to keep the wiring contained. Both devices mounted to the front, 2 outlets, a power cord and the sensor cords out the back. Pretty excited!

[bbqgeekess]

Humidifier -
http://www.amazon.com/gp/aw/d/B003H4QJAQ

Temp controller -
http://www.amazon.com/gp/aw/d/B00862G3TQ

Humidity controller -
http://www.amazon.com/gp/aw/d/B009VY1ANM

Oifmarine is picking up the little weather station and fan. We got a $40 CL fridge tonight (70's vintage, harvest gold, very clean) and put it in his basement. Should be up and operational in a couple 3 weeks for under 200. I plan on making a box for the modules to keep the wiring contained. Both devices mounted to the front, 2 outlets, a power cord and the sensor cords out the back. Pretty excited!

Ty, you definitely did some research and came up with some incredibly good prices. I'll most likely get at least one of those components you listed, thanks.

I'd be excited too! I got lots of pork butt sitting in deep freeze just waiting for more love than it's already been getting (i.e. pulled pork, ground pork, fresh sausage, cured & smoked sausage and bacon). I've never dry cured meat before, but so want to. I love that you can do so much with non-injected meat that only costs $1.49/lb (by the case).

Gonna be fun to see your photos of say some Spanish Chorizo, Pancetta, Capicola, etc..

[Bourbon Barrel BBQ]

I found an awesome article on smoking meat forums where the guy was using computer fans to circ air for 15 mins a day and using dryer flap vents to block off the air when not on. He had a pretty sweet set up including a glass door, like a Pepsi or drink merchandiser. I only worry about putting electrical outlets inside of the frid with the humidifier going off randomly.

I'm building the same cabinet. I've got all the parts (including the nice merchandising fridge) I just haven't got around to drilling and wiring it all up.

[bbqgeekess]

I'd like have a humidity controller that has a probe that goes into the fridge, but sits external. Run the power cord of the humidifier through the fridge and plugged in externally.

[martyleach]

I made one a while back. Big old fridge with the freezer on the bottom. Modded to control temp and humidity.
http://i1197.photobucket.com/albums/aa430/martyleach/Pancetta%206-2013/humiditycontrolleddryingchamber_zpscb4b6ea0.jpg (http://s1197.photobucket.com/user/martyleach/media/Pancetta%206-2013/humiditycontrolleddryingchamber_zpscb4b6ea0.jpg.ht ml)
http://i1197.photobucket.com/albums/aa430/martyleach/Pancetta%206-2013/Humiditycontroller1_zps383ecb59.jpg (http://s1197.photobucket.com/user/martyleach/media/Pancetta%206-2013/Humiditycontroller1_zps383ecb59.jpg.html)
http://i1197.photobucket.com/albums/aa430/martyleach/Pancetta%206-2013/Tempcontroller_zpsb7f6808e.jpg (http://s1197.photobucket.com/user/martyleach/media/Pancetta%206-2013/Tempcontroller_zpsb7f6808e.jpg.html)




http://i1197.photobucket.com/albums/aa430/martyleach/Pancetta%206-2013/Sliced_zps0c9b6217.jpg (http://s1197.photobucket.com/user/martyleach/media/Pancetta%206-2013/Sliced_zps0c9b6217.jpg.html)

Charcuterie or cheese.... :)

[cowgirl]

I made one a while back. Big old fridge with the freezer on the bottom. Modded to control temp and humidity.
http://i1197.photobucket.com/albums/aa430/martyleach/Pancetta%206-2013/humiditycontrolleddryingchamber_zpscb4b6ea0.jpg (http://s1197.photobucket.com/user/martyleach/media/Pancetta%206-2013/humiditycontrolleddryingchamber_zpscb4b6ea0.jpg.ht ml)
http://i1197.photobucket.com/albums/aa430/martyleach/Pancetta%206-2013/Humiditycontroller1_zps383ecb59.jpg (http://s1197.photobucket.com/user/martyleach/media/Pancetta%206-2013/Humiditycontroller1_zps383ecb59.jpg.html)
http://i1197.photobucket.com/albums/aa430/martyleach/Pancetta%206-2013/Tempcontroller_zpsb7f6808e.jpg (http://s1197.photobucket.com/user/martyleach/media/Pancetta%206-2013/Tempcontroller_zpsb7f6808e.jpg.html)




http://i1197.photobucket.com/albums/aa430/martyleach/Pancetta%206-2013/Sliced_zps0c9b6217.jpg (http://s1197.photobucket.com/user/martyleach/media/Pancetta%206-2013/Sliced_zps0c9b6217.jpg.html)

Charcuterie or cheese.... :)


Marty that looks great! Nice job! :thumb:

[bbqgeekess]

Pancetta, droool...

[sam3]

I made one a while back. Big old fridge with the freezer on the bottom. Modded to control temp and humidity.
http://i1197.photobucket.com/albums/aa430/martyleach/Pancetta%206-2013/humiditycontrolleddryingchamber_zpscb4b6ea0.jpg (http://s1197.photobucket.com/user/martyleach/media/Pancetta%206-2013/humiditycontrolleddryingchamber_zpscb4b6ea0.jpg.ht ml)
http://i1197.photobucket.com/albums/aa430/martyleach/Pancetta%206-2013/Humiditycontroller1_zps383ecb59.jpg (http://s1197.photobucket.com/user/martyleach/media/Pancetta%206-2013/Humiditycontroller1_zps383ecb59.jpg.html)
http://i1197.photobucket.com/albums/aa430/martyleach/Pancetta%206-2013/Tempcontroller_zpsb7f6808e.jpg (http://s1197.photobucket.com/user/martyleach/media/Pancetta%206-2013/Tempcontroller_zpsb7f6808e.jpg.html)




http://i1197.photobucket.com/albums/aa430/martyleach/Pancetta%206-2013/Sliced_zps0c9b6217.jpg (http://s1197.photobucket.com/user/martyleach/media/Pancetta%206-2013/Sliced_zps0c9b6217.jpg.html)

Charcuterie or cheese.... :)

Marty, could you post a pic of the power supply on the outside of the cooler? Also, what are the two wires coming through the door on the left side?

[legendaryhog]

That is some nice looking belly Marty. How long did you age it?

[pitbossJB]

Now you've got my attention, I need to do this myself.