Drying Cabinet For Dry Cured Sausages

I asked the same question last year and the general consensus and one I'm going to go with is that a cigar humidor (humidifier) would be the best bet. It's got everything you need to control the humidity.

I don't remember how I stumbled on this blog but it's all about cured meats. I haven't tried anything yet as I've been too parsimonious to buy the needed equipment.

Here is his post on a curing chamber:
http://curedmeats.blogspot.com/2007/07/key-equipment-piece-3-curing-chamber.html

Hope that helps!

The humidor is a great idea. I've been doing this same research as this is something I want to try, and a lot of people have used small freezers like you mentioned bluetang. I'm thinking of doing the same thing, but I'm pretty mechanically challenged so I might try the humidor idea. Keep us posted as you make any progress.

Thanks for the info. Gonna look more in to this whole subject.

Share the knowledge as you get it.... This is my next step too!

I have a couple of concerns with using a freezer is one, you are going to have have some type of exaust if it gets to humid as well as a way to get more humidity in if it's to low and two, if you put some type of heater in it and it has a plastic liner you may get unwanted chemicals floating around your food....

i have so much interest in this, thanks for reminding me

For those of you who are going to venture into this, I am available for taste testing :becky:

There is a local salumeria, they offer classes, I'm looking forward to taking some, the owner of the shop is a really good guy. The food is amazing.
http://mondovecchio.net/sezionedisalumi.aspx

Somewhere, I saw a guy with a fridge. He used a towel draped over the shelf into a sheet pan filled with water. He said it maintained 75-77 humidity. You can pick up a digital humidity gauge (ignorant mod) for $10 and up.

Greetings Bluetang,



How has your curing chamber worked out? If you have learned anything since your last post, i'm sure the community would like to know. I know that i would, since i am a real tightwad and hate spending good money on crummy controls.



My name is Chuck, i've been a member here for many years- I'm a lurker, but I lurk infrequently. While i can grill and smoke food that is often good, sometimes awesome but never less than acceptable, I don't feel the need to check in very often.



I've decided to start making sausages and searching here seems like a good start. With a thought to not burn out my family on fresh sausages, I'm looking ahead to cured meats and salami. If you have some input on your curing chamber, i'd appreciate hearing what you have learned.



FWIW, I've been a professional brewer for over 25 years so if you ever need some advice in that arena, I may be able to reciprocate.



Best regards, icharmeat.

guidelines for homemade cure chamber

https://www.bbq-brethren.com/forum/showthread.php?t=188117