Making a Curing Container

[southernsausage]

I live in the heat of the South. Winter here all but ceases to exist so I am looking for HELP on how I can convert something into a curing chamber for making capicola, sopressatas, etc...Does anyone have experience or some helpful advice on some options I can explore...Thank you in advance for your response(s)...

 

[pops6927]

Here's a link from Solaryellow:  http://www.smokingmeatforums.com/t/106836/curing-chamber-build-w-cure-view

And you'll see others who are experts in that thread, such as nepas, I think the most seasoned expert (I just know he makes us all drool an all his dried sausages!!).

 

[s2k9k]

Hi and 

 to SMF!

I remember reading this the other day:

http://www.smokingmeatforums.com/t/117219/dry-cure-fridge-build

If you use the search function at the top you can find a lot of great info without having to wait on someone to respond (though someone usually does pretty quick).

I see this is your first post so would you go over to "Roll Call"  http://www.smokingmeatforums.com/f/133/roll-call  and formally introduce yourself so we can get to know you, and also would you please update your profile with your location so that when people do offer advice they can tailor it to where you are at, it helps a lot, Thanks!!!

Glad to have you here,

Happy memorial Day!

 

[smokinhusker]

Hello and welcome to SMF! I see you have been given some good info.

 

[BGKYSmoker]

Welcome aboard.

Dry cure is a process not to be taken lightly. Please ask questions, get a couple books like Charcuterie or Ryteks book. These books are great for beginners.

Let me know if you need a hand, as there are a few items needed for great dry cure sausage, salami.

 

[southernsausage]

THANKS NEPAS!

 

[diggingdogfarm]

In addition to those mentioned above, the SausageMaker has a good little tutorial..... http://www.sausagemaker.com/tutorials/chamber/curing_chamber.html

The Marianski's book The Art of Making Fermented Sausage is the best book on dry-curing/fermenting meats......

~Martin

 

[southernsausage]

Thanks Martin!!!