Curing chambers and Related Equipment -Homemade Sausage Making

Curing chambers and Related Equipment

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curing chamber by StefanS - Side by Side

Last postbyStefanS « Sun Apr 23, 2017 17:53
Replies: 9
byStefanS »Tue Apr 18, 2017 02:05
First post

More than 1 year ago I have got a old free refrigerator. Small fix and it was working again - At that time decision had been made also - curing chamber. Preparing, searching for ideas of electronics, ideas -how to do it and transfer it for my needs. Finally it is.

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But what type of meats are you drying?
To answer that question - I will start new topic in Dry cured meats - reason - a few different meats

9 Replies

16487 Views

Last post byStefanS
Sun Apr 23, 2017 17:53
My new coppa cabana

Last postbyStefanS « Tue Jun 13, 2017 01:02
Replies: 29
byredzed »Tue Jun 07, 2016 07:17
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For the past 4 years I used an older all fridge as my curing chamber. I picked it up really cheap and it has, for the most part, served me well. It already was showing signs of rust, especially on the bottom of the chamber when I got it, and now it's really looking ugly. All the interior walls are...

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I am having more issues with high humidity with this unit which I did not have with my old curing chamber. A dehumidifier might be necessary.
I think that it will be necessary - I have had similar issue and small dehumidifier resolve that problem. Just emptied my today and after 3 weeks there were...
29 Replies

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Last post byStefanS
Tue Jun 13, 2017 01:02
Jasons Curing Chamber Build

Last postbyharleykids « Mon Jan 25, 2016 03:41
Replies: 9
byharleykids »Thu Jan 14, 2016 23:39
First post

I wanted to share a verbal description of my curing chamber. This was my first build, although I did a bunch of research online before designing it. At this point in time there is nothing that I would change, and I have been using it 24/7 for the past 2 months.

It holds temp and RH% very well, and...

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Here are some screenshots from inside my chamber. These are from the $69 Dlink live feed video camera. Sorry about the blurry photos but Photobucket seems to compress the pics.

These pics are from 0-5 seconds after the humidifier comes on, which happens approx. every 35 mins or so. The camera is...

9 Replies

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Last post byharleykids
Mon Jan 25, 2016 03:41

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Cleaver curing fridge

Last postbymichi « Thu Oct 24, 2024 12:36
Replies: 9
bymichi »Mon Jul 08, 2024 13:53
First post

I finally got myself a curing fridge. Made in Australia by Cleaver (small family business).

This one is suitable for salumi, cheese, and dry-aged meat. Temperature can be set between 0 ºC und 25 ºC; humidity can be set between 60 % and 85 %. For dry-aging, it maintains 80 % humidity at as low as 2...

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Looks great!
What about the pitina ones? I'd think they would dry out even faster, I'm interested in how they did.

Thank you!

The pitina version ended up fine. It was about the same diameter and dried at about the same rate, so I removed it at the same time as the cased version. No dry ring,...

9 Replies

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Last post bymichi
Thu Oct 24, 2024 12:36
Time to get things going again

Last postbyDevo « Thu Mar 30, 2023 20:41
Replies: 3
byDevo »Sun Mar 26, 2023 20:05
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Well its been over 4 years since I made any Dry Cured products. Many other interests just took over but since I still have all my equipment it was time to clean up and fine tune the curing chamber. Had to reread the instructions on my auber pid controllers LOL
Did a couple of test runs at keeping...

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What brand of PID controller are you using on your Chamber Red?

3 Replies

23649 Views

Last post byDevo
Thu Mar 30, 2023 20:41
Airflow-Constant or intermittent

Last postbyfordtruckbeast « Sun Aug 07, 2022 07:33
Replies: 1
byIndaswamp »Thu Aug 04, 2022 01:07
First post

If you could chose building a system from the ground up and could engineer the parameters...would you prefer a constant 1-4 inches per second airflow that you could raise and lower or intermittent airflow with a period of time where the air is not moving? I have seen both systems. The Stagionello...

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The airflow is suppose to be more during initial fermentation as the sausage is expelling more liquid as the meat gets closer to its isoelectric point. İ suggest you to read marianskis books on this subject. He gives exact numbers.

1 Replies

9461 Views

Last post byfordtruckbeast
Sun Aug 07, 2022 07:33
42.5cu.ft. double door chamber build

Last postbyIndaswamp « Mon Jul 25, 2022 17:50
Replies: 2
byIndaswamp »Mon Jul 25, 2022 07:10
First post

I put a long build thread on another forum, but thought you guys might enjoy reading it.

I gutted the original compresssor system and went with peltier technology for the cooling system. The TEM chiller uses a 180Watt air cooled CPU heat exchanger (to cool the hot side of the peltier chip), a...

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I tried to post a picture of the cabinet, but file was too large. So here is a direct link to a picture of the finished cabinet posted in that thread:

2 Replies

7892 Views

Last post byIndaswamp
Mon Jul 25, 2022 17:50
Auber Hd220w hygrostat question...

Last postbyfordtruckbeast « Tue May 03, 2022 13:10
Replies: 4
bycajuneric »Fri Mar 09, 2018 02:49
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I just received my auberinst hd220w. Very cool unit as I wasn't too happy with the readings from the inkbird. After calibrating it (24hours) and hooking it up wirelessly to the auber app I now have it in the chamber. I feel more confident that this unit will keep my chamber dialed in quite nice....

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All chambers are different so you will have to try it.

I have the Th210 which is a temp and humidity controller, but it has the same sensor and similar parameter settings.

I have to switch from dehumidify to humidify manually and have never had the need for a dual humidity controller. If you...

4 Replies

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Last post byfordtruckbeast
Tue May 03, 2022 13:10
My upgraded dual controller curing chamber

Last postbyfordtruckbeast « Sun May 01, 2022 06:41
Replies: 19
byIFB »Mon Oct 19, 2015 01:09
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A few months ago I was forced to make an upgrade to my curing chamber to fight high humidity problem. Basically ended up adding a second controller and a peltier dehumidifier.

I am now able to control humidity within a very tight range. Say, 75% to 78%. When RH drops below 75%, the humidifier...

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A few months ago I was forced to make an upgrade to my curing chamber to fight high humidity problem. Basically ended up adding a second controller and a peltier dehumidifier.

I am now able to control humidity within a very tight range. Say, 75% to 78%. When RH drops below 75%, the humidifier...
19 Replies

37619 Views

Last post byfordtruckbeast
Sun May 01, 2022 06:41
Curing chamber - to vent or not to vent?

Last postbyfordtruckbeast « Sun Apr 10, 2022 15:56
Replies: 5
byrooeater »Sat Nov 06, 2021 04:19
First post

Hi

Newby here, in rural Victoria (Oz, not Canada).

I'm a few sausages along the way, having made, with degrees of success from excellent to throwing out: bacon, fresh sausage, lomo, capocollo, landjaeger, chorizo, saucisson sec & kielbasa.

I have a curing chamber from a converted upright frost...

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Thanks for all the replies, everybody.

Looks like I need to cut some vents, then.

Back to the Boerwurst. . .

İ havent decided to cut holes yet but İf İ do im leaning towards a larger 120mm or 140mm computer fan . The larger diameter will help move air better. You can get a anenometer to...

5 Replies

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Last post byfordtruckbeast
Sun Apr 10, 2022 15:56
meat cabinet

Last postbyfordtruckbeast « Sat Mar 26, 2022 12:51
Replies: 33
bycathouse willy »Fri Aug 18, 2017 02:01
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Here is a shot of the nearly complete cabinet. The cab is 4'x4'x2' and the fridge takes up about 1/4 of it. The whole thing is in a basement room That stays around 65 deg and 70% rh so it shouldn't have to work hard. I will make a dry run with a dummy load just to smooth out any wrinkles.

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It probably would be good idea to give it a good wipe with a bit of chlorine, or better yet Oxyclean, to get rid of any nasties in there if you are starting off with a used unit. I use a 10% sulphite solution, spray and wipe off. I always have it on hand for wine making.

I think I may have to look...
33 Replies

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Last post byfordtruckbeast
Sat Mar 26, 2022 12:51
Commercial refrigerator/drink cooler conversion to a curing chamber

Last postbyIndaswamp « Sat Jul 24, 2021 22:21
Replies: 16
byredzed »Mon Jun 28, 2021 19:24
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Well, another one of my curing chambers died. This time it was a stand up frost free freezer. Ran smoothly for a little over a year and then it died. I am now looking at getting a commercial glass front fridge. The issue is how to handle the fan on top that runs all the time when operated normally....

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Thanks for the update. I have an old TRUE double door I am holding on to that needs a new refrigeration system. I may repair and put into service if I find a way to do so cheaply. I would not think I would need the cooling capacity as the original system and might fabricate a smaller system to...
16 Replies

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Last post byIndaswamp
Sat Jul 24, 2021 22:21
Ink bird ihc-200 failure

Last postbyLeesel « Sun Jul 11, 2021 22:00
Replies: 7
byLeesel »Sat Jul 10, 2021 18:02
First post

Hey all
Went to check my salami to see how it was drying and opened the chamber and was met with a cloud of fog. I checked the humidity reading and it was up at 99%.
The ink bird had switched over to work 2 and was dehumidify but also the humidifier was going at the same time even though work 1...

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Brilliant thanks Red

7 Replies

11467 Views

Last post byLeesel
Sun Jul 11, 2021 22:00
Analog hygrometer recommendations

Last postbyIndaswamp « Thu Feb 11, 2021 17:23
Replies: 2
byIndaswamp »Tue Feb 09, 2021 05:24
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Looking to add an analog hygrometer to y chamber. One that I can manually adjust with a screw on the back or by turning the plate to align with the arm. What do y'all recommend?

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I've gone through 3 myself. Not impressed with them at all. I just recalibrated my humidity controllers using the 75% Boveda calibration pack. Both were off...-5.5% and +4%...

2 Replies

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Last post byIndaswamp
Thu Feb 11, 2021 17:23
Well here is my curing chamber.

Last postbyIndaswamp « Sat Jan 30, 2021 20:14
Replies: 5
bybcboy »Thu Jan 28, 2021 02:38
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Here are some picture....
I was wondering if I should put a small computer fan in for circulation? What do you guys use, or do I need a circulation fan? Thanks again everyone.

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Well, I just had to purchase a new unit for my chamber. With 4 hurricanes hitting Louisiana in 2020- two major storms- both fridge and freezer demand is extreme. Can't find a used one and when you do, it is snatched up quickly. I bought a new one. My old one sprung a coolant leak in one of the...

5 Replies

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Last post byIndaswamp
Sat Jan 30, 2021 20:14
Upright Freezer at Best Buy

Last postbybcboy « Sat Jan 09, 2021 16:33
Replies: 6
bybcboy »Tue Dec 29, 2020 16:45
First post

Hello everyone, this is my first post here.
Here is a link to the freezer that I was thinking of purchasing for a curing chamber. I'm just starting out and was wondering if this would be a good size to start with? Will a freezer work just as well as a all fridge unit? Thanks again everyone for...

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Auto defrost and frost free are the same thing, so yes.

Thanks Bob!! I'm going pick it up today than. Auto Defrost it is...

6 Replies

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Last post bybcboy
Sat Jan 09, 2021 16:33
de-humidifier

Last postbyredzed « Sat Jan 02, 2021 02:06
Replies: 5
bybcboy »Thu Dec 31, 2020 22:29
First post

I live in British Columbia, Canada and I am starting to gather component to make my Curing Chamber. I was wondering what make and model of de-humidifier you use in your Curing Chambers. Which ones you recommend and ones you would stay away from.
I like to thank everyone in advance.
:mrgreen:

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Could you post some pictures of your setup redzed?
Yes, I have have been meaning to do that for a while now. Will get to it soon.

5 Replies

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Last post byredzed
Sat Jan 02, 2021 02:06
Small Chamber - what is too full?

Last postbyStefanS « Wed Dec 23, 2020 13:34
Replies: 9
byrgreenberg2000 »Sun Dec 20, 2020 17:09
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I may have gotten ahead of myself a bit (or my equipment), or maybe not.... :) How full is too full in a drying chamber? I'm using a small, 32-bottle wine fridge for a chamber. I've currently got two coppa, two chorizo, one Lomo, and one pancetta stuffed in there. I have everything arranged so they...

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Will do. I took pictures last spring and have been planning to post them for a while now. Coming soon!
Thank you. Sooner is better :D

9 Replies

11410 Views

Last post byStefanS
Wed Dec 23, 2020 13:34
Did I kill my fridge?

Last postbyLorenzoid « Mon Dec 21, 2020 20:47
Replies: 4
byLorenzoid »Sat Dec 19, 2020 22:03
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I bought a small commercial beverage fridge on Craigslist to convert into a drying chamber. It worked fine when I picked it up, but now at home it will not cool below about 55F (which might actually work for my purposes, but that's not the point). I Googled for an answer, and--as you may have...

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I haven't tried anything other than leaving it unplugged for a couple of weeks before trying it again, out of fear I'll make it worse. I guess after the holidays I will call a service company.

4 Replies

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Last post byLorenzoid
Mon Dec 21, 2020 20:47
Drying in basement no chamber

Last postbyAlbertaed « Sat Dec 19, 2020 23:44
Replies: 2
byAlbertaed »Sat Dec 19, 2020 16:51
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I am experimenting with drying in my basement this winter because my normal fridge (drying chamber) is being used right now. :roll: :roll:

I have made a drying area in a closet with a humidity controller. In northern Alberta in the winter the air is bone dry!

Normally I have things in there at...

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I have a fridge that I’m using for most of my salami(If I ever figure out how to load pictures I’d like post a few) :? For this I thought I’d preform an experiment in the basement to maybe give my fridge a break in the winter months. Not much else to do. :| I think I agree that if I can’t control...

2 Replies

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Last post byAlbertaed
Sat Dec 19, 2020 23:44
Fermentation Chambers

Last postbybluc « Wed Sep 02, 2020 22:59
Replies: 18
byKijek »Mon Feb 19, 2018 03:05
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Dam it!!!!! :sad:
Just when I thought I was getting a handle on matters, you all start to come up with this new chamber thing, DAM!

I cure my stuff in refrigerator, then put in my other temp & humidity controlled chamber until done.

Now your saying there are two types of environments / chambers...

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Does it affect flavour or just cosmetic?
18 Replies

25174 Views

Last post bybluc
Wed Sep 02, 2020 22:59
Mold 600 chamber inoculation

Last postbyKijek « Thu Nov 14, 2019 20:40
Replies: 2
byKijek »Wed Nov 13, 2019 19:05
First post

I'm getting my chamber ready for some meats soon. I scrubbed and rinsed it down with hot water, now air drying.
I guessing after some time off from this stuff that I should inoculate the inside of the chamber with the bac 600 mold, correct?
After a day of drying, what's the easiest way to go about...

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Sound good Redzed, thanks

2 Replies

11447 Views

Last post byKijek
Thu Nov 14, 2019 20:40
CHEAP WiFi chamber controller

Last postbyredzed « Sat Jul 20, 2019 17:24
Replies: 11
bySleebus »Tue May 02, 2017 14:09
First post

Have any of you seen this?

Unbelievably low price. You can connect to it with your smart phone. I was looking for something to do remote monitoring of the chamber, since it's it's a ways off to the shed where the chamber is. Probably gonna put one of these on order and see how it goes.

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It's a great and rewarding hobby, and you can never stop learning. Don't hesitate to ask questions here. We are ready to help whenever we can.

11 Replies

16831 Views

Last post byredzed
Sat Jul 20, 2019 17:24
New To Forum

Last postbyredzed « Sun May 12, 2019 16:38
Replies: 8
byNorwood »Sun May 05, 2019 21:33
First post

Hello all... I’m new to the forum, and really appreciate the wealth of knowledge and info.
I manage a live sound company by trade, and have gotten into butchering pigs as a hobby... did I just call it a hobby? The pigs are sourced locally from the California Central Valley.

I have learned to use...

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I have the #12 3/4h horse Lem Big Bite Grinder. I also run Cabela's mixer with it. It's a good strong grinder, but I probably would not have bought it had I known how hot and how fast the auger heats up. I usually don't grind more than 25lbs at a time, so it's not a big issue. But the back end of...

8 Replies

13894 Views

Last post byredzed
Sun May 12, 2019 16:38
Humidity / Temperature Combo Controller

Last postbyLOUSANTELLO « Wed Feb 27, 2019 12:38
Replies: 4
byAndyPandy »Mon Jan 28, 2019 12:04
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Can anyone recommend a Temperature / Humidity controller. I have the an Inkbird and an Aubern Instruments, which I use in two different curing chambers, but yesterday the Inkbird, after several years of good service, went down the drain. I was thinking of maybe upgrading to a wireless one.

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On the Auber side, here's the best way to do it. The HD-220-W is a wifi humidity and dehumidify unit. If you don't need wifi, the model is an HD-220

For Heating and cooling, they TD420P is a dual temp unit. Unfortunately they do not make this available in a wifi unit.

Make sure to calibrate all...

4 Replies

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Last post byLOUSANTELLO
Wed Feb 27, 2019 12:38
Can I dry cure in a cold room?

Last postbyButterbean « Mon Oct 22, 2018 01:34
Replies: 7
byjoeybk85 »Mon Oct 15, 2018 19:33
First post

I want to build a curing chamber, and I have a small fridge that I've been using to ferment beer in that's already hooked up to a temperature controller that I was thinking of using. I figured all I need is a humidity controller.

But from my research on this forum, it seems that small fridges are...

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That sounds great. IMO, things are much easier when you have a large volume of air.

I'd also suggest monitoring it through the year but whatever you do keep us posted on how things work for you.

7 Replies

13608 Views

Last post byButterbean
Mon Oct 22, 2018 01:34
Inkbird vs hum-1

Last postbyBob K « Thu Jul 05, 2018 19:15
Replies: 6
bySaltedtyme30 »Thu Jul 05, 2018 03:56
First post

This year I`m giving the ink bird a shot this time around in the chamber since it reads the humidity display as the hum 1 doesn`t. Ink bird is a little cheaper at 35 bucks and the hum1 at 75- only think is you can`t put the hum 1 in a plastic bag filled with a wet napkin to heck the accuracy. What...

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You put the separate calibrated hygrometer in your chamber and compare the results to your controller (the HUm 1).

Even though you cant calibrate it you know what the difference (offset) is. Cant help you any more that that

6 Replies

11783 Views

Last post byBob K
Thu Jul 05, 2018 19:15
Post pictures of your fermentation chambers and drying rooms

Last postbyjrittvo « Thu Jun 28, 2018 19:17
Replies: 4
byKnifeman »Sun Feb 18, 2018 23:50
First post

Hello all
Started a thread in the Smokehouse forum about posting pictures of you smokehouses thought maybe here you could also post pictures of your fermentation chambers and drying rooms where you let your products reach there safe and desired PH and AW. Seems pictures of members chambers from...

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Top one is for initial fermenting, it has a small heater inside. The bottom one is for dry curing. The temperatures and humidities shown were during post assembly testing . Now that I am starting to use them, I am feeling my way through the right settings.

4 Replies

11898 Views

Last post byjrittvo
Thu Jun 28, 2018 19:17
Higher humidity % at different levels of chamber

Last postbySTICKSTRING « Fri Jan 26, 2018 17:37
Replies: 9
bySTICKSTRING »Thu Jan 25, 2018 19:26
First post

Hello all, so, I`ve noticed in my dry chamber the lower half of the chamber holds a higher humidity % then the upper half from moisture settling I am assuming. I have two separate hydrometer`s set up inside to verify my numbers. The upper have usually stays around the 77% mark while the lower half...

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Thank you bob for the response. 👍🏻

9 Replies

16629 Views

Last post bySTICKSTRING
Fri Jan 26, 2018 17:37
My Brother of Frankenstein

Last postbyKijek « Sat Jan 20, 2018 22:40
Replies: 8
byKijek »Fri Jan 19, 2018 21:41
First post

Well here's a shot of my chamber aka (Brother of Frankenstein)

What you don't see is the heating pad and De-humdifier inside unit.

Two INKBIRD CONTROLLERS (1) for temperatures and (1) for Humdity

The Inkbird left controls Refrigerator & Heating Pad. set @ 48*F

Inkbird right controls Humidifier...

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I can only imagine the repair costs.

You just set off a little light bulb in my head :idea:
I have an old friend who is a refrigerator repair man, for commercial establishments.

My mind is shot these, I do the dumbest things, like not thinking. :???:

Oh wow I'm liking this using your brain...

8 Replies

12821 Views

Last post byKijek
Sat Jan 20, 2018 22:40
Drilling holes in curing chamber build

Last postbybolepa « Mon Dec 18, 2017 19:51
Replies: 4
byjjnurk »Fri Dec 15, 2017 16:26
First post

I'm in the process of building my curing chamber and upon reading some threads, I noticed serval comments on not making holes in the walls/top. My design was to make a hole in the side and install a fan so as to 1) remove excess humidy and 2) re-circulate air. If that isn't a good way to do, can...

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I drilled the side as a pilot hole using a very small tiny bit first and then checked surroundings with a thin wire to determine if there are any lines next to it. I was expending the hole step by step always checking with a thin wire until finally cut 2 inch diameter hole. This hole was intended...

4 Replies

11724 Views

Last post bybolepa
Mon Dec 18, 2017 19:51
New (used) purchase! Proofer!

Last postbyharleykids « Sun Sep 24, 2017 18:22
Replies: 2
byharleykids »Sat Sep 23, 2017 04:40
First post

I was in Des Moines, IA area for business this week and was scanning the FB marketplace section. Saw a half size baker proofer listed for $200, must sell asap no room in the garage. Sent the folks a message, offered $60 cash, and they said sure.

Went to pick it up and they told me it was the...

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I have a really nice smoker that I use for BBBQ, as well as cold smoking my bacon.

This proofer will hopefully be for just for fermenting salumi, so I can ferment at an accurate temp and humidity and be very repeatable.

I have my Hanna Halo wireless PH meter, so I should be able to hang salumi in...

2 Replies

10057 Views

Last post byharleykids
Sun Sep 24, 2017 18:22
Chamber back up and running again!

Last postbyharleykids « Tue Sep 12, 2017 20:51
Replies: 2
byharleykids »Fri Sep 01, 2017 22:55
First post

Fired up my drying chamber for the first time in 9 months...been to damn busy.

Into the chamber today went a big orange lonzino, a big bresoala, and a small coppa.

In my rush to get everything cased I forgot to rub my spices on the bresoala...damn!

Had a freshly ground mix of black pepper,...

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hanging now!

2 Replies

10357 Views

Last post byharleykids
Tue Sep 12, 2017 20:51
CC humidifier

Last postbysoccerguy83 « Fri Sep 08, 2017 18:28
Replies: 4
bysoccerguy83 »Thu Aug 10, 2017 16:33
First post

Good morning all, first post.

I am finally getting around to building my curing chamber and start making some product. I have a 35 bottle wine cooler that has built in temp control which will keep it right at 57F no problem. I'm going to be using an InkBird IHC-200 for humidity control. As I live...

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Last night I sanitized my chamber and will be starting her up this evening to run for a couple days prior to hanging my first Coppa!

4 Replies

11833 Views

Last post bysoccerguy83
Fri Sep 08, 2017 18:28
Advice on building a larger curing chamber?

Last postbyLOUSANTELLO « Wed May 10, 2017 13:36
Replies: 5
byreddal »Thu May 04, 2017 15:45
First post

Hi,

So my last batch of Chorizo is out of the chamber and I think has worked very well. The next batch is now in there starting to dry.

My chamber can hold about 30kg of Chorizo - so with a single chamber I can produce about 5kg a week on average. However I want to make more than that!

I'm...

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I bought a Turboair 48 cubic foot double door system and it's great. Each side uses metal rack shelves that are adjustable within 1 increments differently for each side. A deli down the street from me uses a walk in cooler with outboard controllers for his curing projects. As long as the...

5 Replies

26768 Views

Last post byLOUSANTELLO
Wed May 10, 2017 13:36
Is it bad to overfill a curing chamber?

Last postbyBriCan « Fri May 05, 2017 10:22
Replies: 1
byreddal »Thu May 04, 2017 15:25
First post

Hi,

For my latest batch of Chorizo I put a lot of them onto a single shelf - so they are quite stuffed together (I was going to use 2 shelves but the dehumidifier was playing up on the bottom shelf and I needed access to it).

In the past I've always tried to give each Chorizo some space around...

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Hi,

For my latest batch of Chorizo I put a lot of them onto a single shelf - so they are quite stuffed together (I was going to use 2 shelves but the dehumidifier was playing up on the bottom shelf and I needed access to it).

In the past I've always tried to give each Chorizo some space around...

1 Replies

10064 Views

Last post byBriCan
Fri May 05, 2017 10:22
Ok, now I've got a properly sized chamber

Last postbyBob K « Tue Mar 14, 2017 14:41
Replies: 21
bySleebus »Fri Mar 10, 2017 22:31
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First post

Found a Frostless Kenmore on Craigslist for $50 last weekend. Got a friend to help me move it, and now I've got it set up in the shed and running to see how the numbers end up hovering. Took forever to start cooling, but it's on the way down now. *whew*

That should hold the...

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That's why it important to do your own calculations on cure amounts.

On the TSM site:
Use 1 level teaspoon per 5 lbs. of meat. 4 oz. of Insta Cure™ will process approximately 120 lbs. of meat.

1 tsp = 6 (approx). grams per 5 lbs = 165 ppm
4 oz per 120 lb = 130 ppm
21 Replies

28101 Views

Last post byBob K
Tue Mar 14, 2017 14:41
My first chamber, "Coppa Cabanna"!

Last postbyfatboyz « Sun Feb 12, 2017 00:20
Replies: 12
byfatboyz »Sun Jan 29, 2017 18:01
First post

Sorry for stealing your moniker Chris but it's so fitting. I mentioned earlier I bought a restaurant milk dispenser for dirt cheap. It fit my small space great. I have a hose added to my vapor humidifier and sensor for the controller running through the bottom milk hole. I used a computer fan which...

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Ok, will do. Thanks for the advice Bob.

EDIT: done and Done! Thanks Bob.

12 Replies

16948 Views

Last post byfatboyz
Sun Feb 12, 2017 00:20
New (to me) Chamber

Last postbyFusion5567 « Fri Jan 27, 2017 22:30
Replies: 4
byFusion5567 »Fri Jan 27, 2017 19:54
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New Chamber free off Craigslist, the tub inside is my Sweetheart Ham, few more days in ref, wife is happy to get the room back in the ref

Also nice to have some extra freezer space

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mmmmmmmmm, dang didnt think of that
It has a digital controller for the ref temp, wonder how high that goes, have to try it out i guess, probably not high enough

4 Replies

10822 Views

Last post byFusion5567
Fri Jan 27, 2017 22:30
Curing chamber

Last postbyBob K « Mon Jan 23, 2017 20:54
Replies: 8
bySleebus »Sun Jan 22, 2017 02:05
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Well, if you don't start somewhere, you'll never get started. So, I ordered the inkbird temp and humidity controllers, got a tiny dehumidifier and fabricobbled up an ultrasonic mist humidifier. I think total cost is around $90 because I had the other stuff lying about. However, like I was told...

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Just make sure its a frost free. The regular ones have the cooling coils integrated into the shelves and they can't be moved/removed.

Then check with Redzed on how ( not ) to drill holes. :lol: :mrgreen: :grin:

8 Replies

13889 Views

Last post byBob K
Mon Jan 23, 2017 20:54
Hotel Salami is now Open!

Last postbyfatboyz « Fri Jan 13, 2017 05:43
Replies: 62
byredzed »Wed Oct 24, 2012 06:44
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A the beginning of the current month I finally put together my curing chamber. Sourced the controls and other essentials in the summer but the only thing that was missing was the chamber itself. I was being kind of picky and let a few go as they appeared in the used appliances for sale ads. Finally...

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Ah got it. The boys call that a boneless pork neck. I love it sliced thin, marinated and bbq'd as shishlake. I'll keep the coppa long and bone out the loins for Lonza, speck and back bacon. Thanks for the info.
62 Replies

96671 Views

Last post byfatboyz
Fri Jan 13, 2017 05:43
Dehumidifying problemm

Last postbyButterbean « Fri Nov 04, 2016 01:36
Replies: 48
byresistbody »Sun Nov 17, 2013 23:00
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Hello, Im having trouble with dehumidifying my curing cabinet.
I use condensation method, but its not very effective. I use display fridge, with 2 sucking fans and evaporator inside the fridge, air is sucked from above and blown from bottom of cabinet. On fans grills I've put 2 heating coils to...

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I agree about it being more effective than a refrigerator setup and much much more forgiving. In my opinion its much easier to maintain good conditions in a larger area than a small one.

You've done a fine job!
48 Replies

74203 Views

Last post byButterbean
Fri Nov 04, 2016 01:36
Humidity in my curing chamber

Last postbybolepa « Mon Sep 26, 2016 19:42
Replies: 8
bybolepa »Sun Sep 25, 2016 17:41
First post

Hi everyone and this is my first post on this forum but I am sure not a last one. I am reading posts on this forum for last two - two and a half month to learn from your experience and get ready to start making my first dry-cured sausage.
I bought three major (from my point of view) books and...

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Lou, Thank you very much for your advice. Yes, this is definitely make sense and I am going to my local Walmart to get a dehumidifier. My curing chamber's capacity is 17.7 and currently it is running in test mode until I make sure that temp and humidity are under control.
Thank you a lot for the...

8 Replies

16396 Views

Last post bybolepa
Mon Sep 26, 2016 19:42
Need help to design curing chamber

Last postbyKunde « Mon Sep 19, 2016 02:47
Replies: 9
byKunde »Thu Aug 18, 2016 15:09
First post

I have started to programming my controllers now.
Curing chamber is something WxDxH 1000x600x2000 mm3. It will be made 50 mm PU sandwich panels.
ARDUINO controls all parameters like pH, temperature, humidity, weight lose(scaling) and airflow.
All parameter read from text file so it will easy to...

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I can use bigger 2.4x2.4x2.4 m3 room later ;-)
I change peltier to normal ridge compressor and those humidifier and dehumidifier is just to keep humidity constant by Arduino.

9 Replies

15130 Views

Last post byKunde
Mon Sep 19, 2016 02:47
Curing Chamber

Last postbyKunde « Wed Aug 17, 2016 01:59
Replies: 5
byLOUSANTELLO »Wed May 04, 2016 14:10
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With the help from all of you, I have created some great stuff. I am running into a bind and thought you could enlighten me. I have coppa and bresaola hanging in the chamber at 55 degrees. They are taking longer than I expected, which is no problem. I have always used my chamber for fermentation...

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pro version almost 4000 USD

5 Replies

12863 Views

Last post byKunde
Wed Aug 17, 2016 01:59
Curing Chamber help

Last postbyShuswap « Sat Jul 09, 2016 14:38
Replies: 11
byLOUSANTELLO »Fri Jul 01, 2016 04:21
First post

The chamber has been working flawlessly all this time. This past week, I was in the basement and heard a click. When I went to the chamber, the climate controller was still energized for cooling. When I opened the door, the lights were still on in the refrigerator and the compressor was not...

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I ordered the new refrigerator and I convinced my wife the old one isn't worth fixing. My plan was to throw it away. Then I woke up this morning and said wait, I don't need a compressor and coils for fermentation . Now it's just a matter of finding a location to put it and use it for my...

11 Replies

113772 Views

Last post byShuswap
Sat Jul 09, 2016 14:38
Curing chamber

Last postbyKunde « Sun Jun 19, 2016 02:41
Replies: 2
byKunde »Sat Jun 18, 2016 15:21
First post

I will buy other things from this company and see also this machine.
I think this is cheaper way than start modify ridge to curing chamber?

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my point of view was that you get bigger stainless ridge with heat and humidity control
So you need just check how to to cooling little it. Maybe just need add small peltier plate and check how to change temperature control.
Price is so cheap that maybe I buy and check how to hack it ;-)
I will...

2 Replies

13510 Views

Last post byKunde
Sun Jun 19, 2016 02:41
Curing Chamber

Last postbyharleykids « Fri Jun 03, 2016 16:26
Replies: 15
byLOUSANTELLO »Sat May 14, 2016 12:54
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After starting this hobby 6 months ago and drilling a hole into a condenser line on a perfectly good refrigerator, and having to buy a new one, drilling another hole in the side, and telling my wife that the swimming pool refreshment refrigerator will still be used for refreshments during the...

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I use the WH8040, can be found on eBay or Amazon for about $20.
Works great, never had any issues!
15 Replies

29899 Views

Last post byharleykids
Fri Jun 03, 2016 16:26
Glass front fridge

Last postbyharleykids « Thu May 05, 2016 06:03
Replies: 4
byBlueMonkey »Wed May 04, 2016 09:41
First post

Sorry, question from a newb....

I have been looking for another fridge to convert to a curing chamber, however I want this one a bit larger than my current set-up.

I have found a good double door ex-drinks/ commercial fridge for a reasonable price, but am hesitant because of the glass.

Very...

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You can always paint the glass door black on the outside of the glass with spray paint. Will come off easily with a razor blade scraper. Prest! No light thru the glass!

4 Replies

13071 Views

Last post byharleykids
Thu May 05, 2016 06:03
Curing Cabinet

Last postbyharleykids « Thu Mar 17, 2016 04:14
Replies: 15
byBob K »Sat Mar 12, 2016 17:39
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Stagionello® Curing Cabinet... State of the art controls with software.

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Lou,

I think you misunderstood the post. I'm not saying the wine fridge could be used for a curing chamber, I was just giving an example of the look and feel and price point of a theoretic home curing chamber if someone wanted to start producing them.

Not using a wine fridge. It would be a...
15 Replies

23828 Views

Last post byharleykids
Thu Mar 17, 2016 04:14
Dehumidifier

Last postbyLOUSANTELLO « Tue Jan 19, 2016 17:44
Replies: 8
byLOUSANTELLO »Mon Jan 18, 2016 15:26
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Has anybody used one of these wired into an outboard dehumification controller? Let me know.

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Yep. I went to Bed Bath and Beyond. They had the Eva Dry 1100's in stock. I bought one. I was at 84% before dehumidifying. I plugged this in and changed my settings on the Aubern. I am holding 78 right now. Seems to be working. Thanks

8 Replies

19710 Views

Last post byLOUSANTELLO
Tue Jan 19, 2016 17:44
Fermentation Chamber

Last postbyharleykids « Mon Jan 11, 2016 23:52
Replies: 15
byRick »Fri Jan 17, 2014 18:58
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I was at a restaurant supply store yesterday looking for an Oliver bread slicer. This store buys, refurbishes and resells equipment from restaurants that go out of business . I bought a 20 qt. Hobart mixer from them several years ago and it has been meeting my needs and working like a champ....

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Good...that means the larger amount of wine should help drop the PH even more.

Should mean safe chorizo at lower than 5.3 PH, even with my 19C 48 hour fermentation with B-LC-007 (a bit on the low temp side for fermentation, I know)
Thanks RedZed!
15 Replies

31144 Views

Last post byharleykids
Mon Jan 11, 2016 23:52
Curing chamber question

Last postbyRich « Sun Jan 10, 2016 15:57
Replies: 7
byRich »Sun Jan 10, 2016 01:35
First post

Can a curing chamber be made of wood or does it have to be stainless or enameled steel ? I made a roll around set up for my smoker, one side I could conceivably make into a curing chamber if wood is acceptable. I have the room to insulate if necessary, could I line with plastic ?

Thanks in...

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Thermositer

7 Replies

16721 Views

Last post byRich
Sun Jan 10, 2016 15:57

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