Simple Homemade Curing Chamber

[backcountrylivn]

 

[forkin pork]

Nice pics everyone, I enjoyed reading and looking

 

[daveomak]

excellent results I do believe... nice job...

 

[backcountrylivn]

excellent results I do believe... nice job...

THANKS:)

 

[pc farmer]

Beautiful.

 

[forkin pork]

With the help from others in here, I was able to turn an old refrig into a curing chamber rather quick and easy.
Darn little thing works like a charm, couldn't be happier.
All I can fit in mine comfortably was 2 cappicolas and 10lbs of sausage.
That why now that I know and understand the whole process and have all the equipment, I'm gonna build a bigger chamber much like this one that Backcounrtylivin built. AS soon as this batch is done curing, so a nice spring time project coming up.
Hopefully by then, I can figure out how to post pics.

 

[forkin pork]

Hey Backcountry....... why do you use the cheese cloth?

 

[backcountrylivn]

Beautiful.

Thank u sir,and thanks for the assistance:)

 

[backcountrylivn]

 

[backcountrylivn]

All done and vac sealed into fridge.Pork loins still hanging,looking good.

 

[backcountrylivn]

Next up Genoa,thanks for looking:)

 

[forkin pork]

Wow....... lookin real good!

 

[baronman11]

What is the downside of using 6 mill plastic stapled to a frame for a drying chamber?
I have been looking at a lot of DIY drying chambers, and no one notes the simplest of all constructions. Build a frame. Staple up 6 mill plastic . Use a zipper system (purchased at any lumber yard) for access. Cut a small "window" on one side that allows you to look in at the instrumentation, and easily reseal with blue tape. Use a humidifier/humidistat and other accoutrements as needed.
For me, this chamber is located in an unheated basement where I can control the temperature keeping it between 50-60 deg
I think the plastic should be be aired out for several weeks to get rid of "new" odors.
I just used this system (even simpler, I stapled the plastic hanging it from ceiling joists) for a batch of sopresetta and it seemed to work great. I have a batch of Tuscan salami hanging at the moment.
Thanks for any commentary.

 

[daveomak]

50-60 deg. F temp range is too high... You want the temp 46-50...

 

[meatsweats86]

Awesome thread guys. Would love to make a curing chamber, but my wife would kill me. Maybe some day....

 

[forkin pork]

Hey meatsweater, you gots to believe, it will happen.

I have to agree this thread did ok, lots of great advise from members that really know there stuff, they always steered right.

 

[backcountrylivn]

What is the downside of using 6 mill plastic stapled to a frame for a drying chamber?
I have been looking at a lot of DIY drying chambers, and no one notes the simplest of all constructions. Build a frame. Staple up 6 mill plastic . Use a zipper system (purchased at any lumber yard) for access. Cut a small "window" on one side that allows you to look in at the instrumentation, and easily reseal with blue tape. Use a humidifier/humidistat and other accoutrements as needed.
For me, this chamber is located in an unheated basement where I can control the temperature keeping it between 50-60 deg
I think the plastic should be be aired out for several weeks to get rid of "new" odors.
I just used this system (even simpler, I stapled the plastic hanging it from ceiling joists) for a batch of sopresetta and it seemed to work great. I have a batch of Tuscan salami hanging at the moment.
Thanks for any commentary.

Im not a big fan of plastic as simple as it may be.I have animals so i need rigid construction.Also like to have an insulation value and a safe area for adding heat for fermentation.I cant achieve this with plastic.

 

[nanuk]

50-60 deg. F temp range is too high... You want the temp 46-50...

Evan Brady, a member here, does this for a living.. 80% and 50 deg.

Dave, do you need to run warmer during the initial phase and then lower? or all the same temps?

is this like "fermentation" then "Drying" as in Salami?

 

[daveomak]

Yes... You need to run the initial temp at whatever the particular fermenting bacteria likes, so it can multiply... ALSO, the humidity needs to be..... "usually" around 90%.....
Reputable folks in the know, that know what they are speaking of, will outline all the steps and temps and humidity..
Then "usually", the drying is at 46-50 and 80%.. the 46-50 is where bad bacteria won't multiply faster than the good bacteria... and the 80% humidity will allow the meat to dry sooooo slowly, case hardening won't happen...
Now, you will find higher temps and lower humidities posted by folks that are impatient... can't wait 4-6 months for a perfect dried product and call it "good enough" at 2 months...

NOW... there are many types of drying.. jerky, biltong, whole muscle meats, ground meats... these and others have specified methods and should not be mixed and matched...

 

[indaswamp]

Great thread! Great Meats! I like it all! Wish I could smell it!