Building a small curing set up

[rriley99]

I've got about $750 in cash back on a credit card and I'm gonna build a lil chamber for curing. Curious in dry aging (could use bags if humidity is an issue), making some traditional charcuterie (Bresaola, Capocollo, Lardo, Gaunciale, etc).

Would love to hear what everyone is using and any tips for building something myself.

 

[rriley99]

Found one of these for a fridge on FB marketplace.

Looking for any recommendations on monitoring humidity and temperature (preferably something with bluetooth so I can track it historically on my phone).

Then obviously I would need a humidifier that I could run into the chamber, but I've heard that placement of the vent matters. I've seen moderating humidifiers like this and I wonder if those will be fine?

 

[indaswamp]

https://twoguysandacooler.com/building-a-salami-chamber-cheese-cave/

 

[rriley99]

Thanks! This is a great source, I had my eyes on most of the items already.

I'm curious if you know any humidifiers that have the auto-restart function? (here is the one I was looking at) I don't see it listed anywhere so far. Since I plan on using the inkbirds, I think this would be criticial.

 

[indaswamp]

What you want is an analog dehumidifier, not a digital. one where if the power is shut off to the unit, it will restart when power is restored. most digital units won't do this. Eva-dry is the go to standard analog dehumidifier for dry curing enthusiasts. Get the 1100 model for a fridge sized drying chamber.