My thinking exactly. Choices are really limited, for whatever reason - I guess there isn't a huge market for curing cabinets. No demand = no supply. That was one of the reasons I never got into meat curing before - I couldn't buy an affordable one and didn't understand how easy it to do a functional homemade version.I’m leaning that way due to no other options - really don’t want to spend 20k in a system- what makes them that much by the way!? Makes no sense at all to me ..
That's what I was suggesting, though I apparently didn't say it outright here - though that was my purpose when I linked the video on the last page.I think on the contrary, that you can repurpose an existing cooler, like in the video.
I've built more than enough restaurants across the US to know what I saw for the possibilities, No?
Keeping the economy going - you couldn't have said it better. My credit card bill was massive last month from all my "must haves" that I didn't originally know I needed. I'll bet your chamber looks and works perfectly once you've got it dialed in.Yeah that video put me over the edge and I ordered a cooler box and the stuff off Amazon to get rolling this weekend , hope to get it done Friday and get it down to temp to move the larger sausages Saturday or Sunday .
Thanks to everyone for the continued feedback and for keeping the economy going !
You did a nice post on your original curing chamber build on how to find the refrigerant lines in the sides of a home model.. I did use the alcohol and cornstarch method to locate mine and that method you described worked perfectly. In the end though, I could see no downside in going through the front door, which won out over only a very slight possibility of being wrong when poking a hole through the side.Also, for anyone else reading this thread....drilling a hole through the side will ONLY work for commercial units. Most home models have the condenser coils running in the side of the unit and if you drill, you may hit one of the lines.
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