The Texas BBQ Forum

I'm building a curing chamber for fermented sausage and other dry cured meats/sausages out of this freezer I picked up used off Craigslist. Any of you guys make something similar?




-Nick

I have not made any fermented sausages. I did have the facilities to make them but sold before I ever made any.
Be sure and have good humidity control.

Ordered temperature and humidity controllers today on Amazon.

Here is a link to a great blog with some details on a curing chamber.

http://curedmeats.blogspot.com/2012/08/lets-talk-curing-chambers.html#more

I read this guy quite a bit. Good stuff.

Another great sausage spot.
http://wedlinydomowe.pl/en/index.php?c=5
and
http://www.wedlinydomowe.com/sausage-recipes ---Upper right, it is labeled "Smoke Houses"

Been to both of those sites, WD is where I got the idea for a curing chamber. Both great sites.


-Nick

atcNick wrote:Ordered temperature and humidity controllers today on Amazon.

Which ones did you get?
I've got an old upright 19 cu ft freezer (not frost free) that I thought about making a cold smoker out of.
I may just change my mind or make it dual purpose.
Thanks

Temp controller: http://amzn.com/B00368D6JA

Humidistat: http://amzn.com/B001OLVNUK


-Nick

Thanks Nick. I put em in my wish list.
Can't wait to see how yours turns out.

Well everything is ready to go. Curing chamber complete. Hopefully I'll start o some salami next week




-Nick

-Nick

That's looks good. And you even have a light!

yup! And if the salami doesnt turn out I may attach a flux capacitor to this thing and do a little time travel!

Just made ten pounds of salami Finocchiona


-Nick

Be ready in a month or 3


-Nick