Quote:
Originally Posted by T.G
Bob, would it be possible for you to elaborate a bit on your curing chamber setup?
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It's an old fridge, with a external temp controller that allows me to keep the temp around 50-55F. I then have a humidity controller that controls a ultrasonic humidifier. You want to maintain about 75-80% humidity. Some people put fans in theirs to keep the air moving. I just have the door cracked about 1/2". That's pretty much it. Too out the shelves and put in some wooden dowels to hang the meat from.
Here's a link to a setup I copied.
http://curedmeats.blogspot.com/2007/...g-chamber.html
From there it's just a waiting game to achieve a min of 30% weight loss in the meat. Of course there's the work before anything goes into the chamber. Curing with salt, spices, etc.