Author Topic: dry curing  (Read 225 times)

Online cathouse willy

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dry curing
« on: August 02, 2017, 12:36:00 pm »
I'd like to try making prosciutto and salamis. I have a spot in a cool basement for a cabinet but I'm not sure of the temps and humidity that i'd need to maintain. Can anyone recommend a good write up on the process?

Offline Gafala

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  • Gem faceter by choice, BBQ Smoker by heart.
Re: dry curing
« Reply #1 on: August 02, 2017, 02:24:12 pm »
There are a number of post about this, from how to build a curing unit.

 http://forum.bradleysmoker.com/index.php?topic=33914.msg394556#msg394556

http://forum.bradleysmoker.com/index.php?topic=32134

I built one using a small soda refer and did it so when I'm not curing I can still use it for sodas.
Bradley 4 rack Digital, 900 watt, Auber PID
Bradley cold smoke adapter
Char-Griller Smoking Pro BBQ Smoker with rotisserie
Brinkman Bullet Smoker
Weber 24”
Custom Hard Cure Cabinet for Salami
One Auber Master Temp monitor and two remotes with probes, up to ten remotes can be used.

Online cathouse willy

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Re: dry curing
« Reply #2 on: August 03, 2017, 10:33:49 am »
Thanks for the reply. My plan is a wooden cabinet with a small bar fridge built into the bottom for cooling and a small humidifier. The spot I plan to keep it is in the basement, avg temp 65 f and humidity 70%. I am looking at an Inkbird ihc230, a temp/humidity controller. I can't find any bad reviews on the internet,has anyone here used one?
http://www.ink-bird.com/products-humidity-controller-ihc230.html

Online cathouse willy

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Re: dry curing
« Reply #3 on: August 13, 2017, 11:57:42 am »
The drying cabinet is moving along.The cabinet is built and I've collected most of the parts I'll need. I already have a small bar fridge for cooling and I found a small dehumidifier and a controller for it all, also there's a low speed muffin fan for circulation and air exchange. The cabinet is 1/4" ply over 2x2 framing, the basement is quite cool and humid so I'm hoping that will be enough. Now I need a good recipe for a first batch of salami or ham, any advice welcomed.