Curing chamber? Drying/aging chamber?

[Holly2015]

Please delete

 

[daveomak]

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[tx smoker]

Lance....very much appreciate the clarification. Over the weekend I did a massive research project which actually included two processes: Charcuterie and dry aging beef. These were for my Pancetta and the rib roast that is currently getting happy. The vast majority of useful info gleaned came by way of you and NEPAS. I'd like to take a second and expand on your commentary just a bit. The process for "drying/aging" beef is virtually the same as charcuterie but with different parameters. The primary difference is temperature. While charcuterie is dried/aged at a higher temp, primal cuts of beef must be done at considerably lower temps to avoid spoilage. The reason is that charcuterie has been cured prior to going into the drying/aging chamber whereas the beef has not. Optimally beef should be aged at temps in the mid 30's and hopefully not go above 40. In addition to gleaning a ton of great info from the folks here, I also learned quite a bit about doing a research project like this via the Internet. What it boils down to is "Buyer Beware!!". I read a couple hundred articles and tutorials and found most of them to be nothing more than useless drivel spouted by people that want nothing more than to see their name in lights. At best the information was pure junk. At worst, following most of it could result in a bunch of people getting sick due to improper handling of the product. I only found one article that seemed to be based on real experimentation to attain factual results and presented in a way that really made sense. Even still, there were discrepancies in information between the trusted people here and what was presented in that tutorial. I'm taking Lance's side on this and making alterations to my aging chamber for the rib roast today. In a nutshell, what I'm getting at is listen to the folks here. They know what they are doing and will not steer (no pun intended) you wrong. There is more trusted information available in SMF than you're likely to find anywhere on the "Net.

Possibly over-stepping my bounds,
Robert

 

[tx smoker]

P.S. The only reason I made my commentary above is that throughout most of my research, there was little or no differentiation between the two processes. I got the impression that most of the articles were lump summing everything into a one-size-fits-all drying/aging process and that absolutely cannot happen. The different parameters must be adhered to. It was a bit confusing at first until the pattern became evident so I'm trying to minimize confusion between the processes.

Clarifying,
Robert

 

[Atl1530]

Over the last day or so I've been thinking about the term "curing chamber" and believe I've been using it when I should have been using "drying/aging chamber".

A "curing chamber" is used during the 1st phase of charcuterie, curing the meats in preparation of drying & aging them. The only job the curing chamber has to do is maintain a temperature range while the cure penetrates the meat.

A "drying/aging" chamber is used in the 2nd phase of charcuterie, drying & aging the previously cured meats. The D/A chamber has to have the ability to maintain both temperature and humidity ranges as well as support air flow and air changes. This is where the magic happens and moisture content is reduces and flavor/texture are developed.

What say ye?

Holly2015 do you have or know where I can find a good tutorial on how to set up a drying/aging chamber? Thanks

 

[BGKYSmoker]

Holly2015 do you have or know where I can find a good tutorial on how to set up a drying/aging chamber? Thanks

Try here. There are many way to make a cure fridge.
https://tasteofartisan.com/meat-curing-chamber/

 

[Atl1530]

Try here. There are many way to make a cure fridge.
https://tasteofartisan.com/meat-curing-chamber/

Thank you for the link. Will this work for aging beef as well?

 

[BGKYSmoker]

Thank you for the link. Will this work for aging beef as well?

If your going to dry cure salami style meats where mold will grow i would say...EH. Yes & no.

Yes but you will need to wipe the inside after your salami is done to eliminate any mold bloom inside. Yes if you use it for dry aging meat.

However

If you wish to save some $$ for just dry aging meat cuts may i suggest the UMAi drybags.

Or the kingsford steakager. If you go this route with the kingsford keep in mind that its just for aging large meat cuts (not dry style samami)

GL