So, I obtained an old refrigerator last summer with the intent on using it as a dry curing chamber for meats. It did not survive the move on the trailer to the house and I had to junk it.
Well, today I scored a better one. It's a commercial grade laboratory frig. that was used to house water samples. No pathogens or chemicals. It is about 3 ft. wide. 2ft. deep and 6 ft. high. Has double glass doors.
It needs a good cleaning and sanitizing with vinegar, but otherwise it is in great shape!
So, being new to dry curing meats I have a few questions:
Are the glass doors detrimental to the quality of the final product? Does the curing chamber need to be dark? Answered
What is the recommended ppm of cure #2 for dry cured meats? How much per pound or Kg? Answered
How much salt is recommended for dry cured meats? What percentage? Answered
What controllers does the brain trust here @SMF recommend for the temp. and humidity?
What humidifiers, fans, heater, other equipment do you recommend?
And finally, what do you recommend I make first as a beginner?
Well, today I scored a better one. It's a commercial grade laboratory frig. that was used to house water samples. No pathogens or chemicals. It is about 3 ft. wide. 2ft. deep and 6 ft. high. Has double glass doors.
It needs a good cleaning and sanitizing with vinegar, but otherwise it is in great shape!
So, being new to dry curing meats I have a few questions:
Are the glass doors detrimental to the quality of the final product? Does the curing chamber need to be dark? Answered
What is the recommended ppm of cure #2 for dry cured meats? How much per pound or Kg? Answered
How much salt is recommended for dry cured meats? What percentage? Answered
What controllers does the brain trust here @SMF recommend for the temp. and humidity?
What humidifiers, fans, heater, other equipment do you recommend?
And finally, what do you recommend I make first as a beginner?
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