Dry Cure Container ( whats the best to use? )

[mike johnson]

I want to start dry curing sausage and it seems that most recipees say to keep at 60deg. at 60-70% humidity. I have a small fridge that I could use but how can i keep it at 60 deg. ? Is there an easyer way to do this? Are there plans that someone has to make one and the basic cost of what is needed? All help is appreciated. THANKS..

 

[s2k9k]

Try searching curing chamber or curing fridge, I know there are some good threads about it on here. Nepas has a real nice one.

 

[BGKYSmoker]

1st off my suggestion is to get you a book on dry cure. The best one i have found is called Charcuterie. Its user friendly. Read it b4 you make any dry cure. Then you will need a temp controller, humidity control and humidifier. If you do any fermenting you will need a heat source with control for that.

Google temp and humidity controllers as there are a few out there.

Here are my controllers.

Fridge control.

DSC01442.jpg

• BGKYSmoker
• Sep 21, 2012

Temp control for fermenting. I hook 2 80w lights to this.

DSC01468.jpg

• BGKYSmoker
• Sep 21, 2012

Humidifier and control i use.

DSC00644.jpg

• BGKYSmoker
• Sep 21, 2012

All the units piggyback off the control plugs. In this pic the humidifier is plugged into the control. All electrical is in water tight boxes.

dcpepr5.jpg

• BGKYSmoker
• Sep 21, 2012

Good luck and again read read read & ask questions.

 

[mike johnson]

I just got that book this week and have been reading a bit every evening. Im so ready to start. I just need to buy everything to do it now.

 

[BGKYSmoker]

I just got that book this week and have been reading a bit every evening. Im so ready to start. I just need to buy everything to do it now.

Its not.

rocket-science.jpg

• BGKYSmoker
• Sep 21, 2012

But things could go bad fast.

 

[diggingdogfarm]

This book goes much more in-depth on the subject.....

Cheers, peace and bacon grease,
~Martin

[COLOR=#black]Click here to check out the Universal Cure Calculator!!!!![/COLOR]

 

[BGKYSmoker]

This book goes much more in-depth on the subject.....

Cheers, peace and bacon grease,
~Martin

Click here to check out the Universal Cure Calculator!!!!!

LOL

I didnt see the Cheers, peace and bacon grease.

LOL thats a goodun

 

[diggingdogfarm]

:biggrin:


~Martin

 

[ronrude]

The guys that put out Charcuerie just put out Salumi.  I bought it but haven't had a chance to read it yet.

 

[fpnmf]

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