The Best Way to Cure Meats at Home
If you are looking for the best way to cure meats at home, then you have come to the right place. In this article, we will discuss the different types of dry-curing chambers for home and how to choose the right one for your needs. We will also provide professional reviews and tips from experts in the field. So whether you are a beginner or an experienced meat curer, this article has something for everyone!
In a Hurry? Top Solutions for Dry Meat
| Image | Product | |
|---|---|---|
Top Solution for Dry Age Meat at Home  | SteakAger PRO 40
| Check Price |
Best in-fridge chamber for dry meat  | SteakAger PRO 15 in-fridge chamber
| Check Price |
Best for Dry Meat and Fruits  | NutriChef Electric Food Dehydrator Machine
| Check Price |
What is a Dry Curing Chamber?
A curing chamber’s purpose is to maintain a consistent temperature and humidity, ideally around 70% humidity, 50-60F degrees, and in darkness. This optimal environment then allows for the dry curing of meats.
DO NOT try to dry-cure meats in an unrefrigerated space like your closet or garage, regardless of what some recipes might say.
While you might naturally find environments like this in some places (caves, cellars, etc.), it is uncommon to have a closet space at home that will maintain the temperature and humidity parameters you need to cure meat. A chamber is necessary for food safety and consistent results.
Insulated boxes with cooling capacity (like a refrigerator or freezer) that also regulate humidity are perfect for curing chambers. You can find many different units to purchase, like convertible fridge/freezer units, fridge-only, freezer-only, wine coolers, and combo fridges/freezers. These may require some modification but will still serve the same purpose.
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What You Should Consider Before Buying a Dry Curing Chamber?
When it comes to selecting the right dry curing chamber for your needs, there are several important factors to consider.
Space in your house
Firstly, you should think about how much space is available in your kitchen or curing area – a larger chamber will require more space and allow for more types of curing.
Type of meat and sausage
Secondly, consider the type of meat you plan to cure; different types of meat require different levels of humidity and temperature. Be sure that your device can maintain the right parameters.
Size of the chamber or curing box
Thirdly, think about the size of the chamber – larger chambers are better for bigger batches of meat, while smaller chambers are more suitable for smaller batches.’
Additional features
Additionally, make sure to invest in a high-quality model that will do its job efficiently and effectively. Look for features such as
- adjustable humidity and temperature controls
- timers, and
- alarms that will allow you to regulate the curing process.
Different chambers may also come with additional features such as racks, shelves, smoke generators, or drying fans. Consider what features are most important to you before making a purchase.
Budget
Finally, it is important to think about your budget. Dry-curing chambers come in a variety of sizes and prices, so make sure to research all your options and find the chamber that best fits your needs while staying within your budget.
SteakAger PRO 40 – Ultimate Solution for Your Dry Aged Meat
Specification
- Dry-Aging Capacity: 40-50 lbs.
- Power: 115 V/ 60 Hz
- Made in USA
- Volume: 117 L / 3.1 Cubic feet
- Temp Range: 32-60 °F
- Humidity: 60 – 90 %
- Sterilization: UVC
- Door: SS Trim & Insulated Glass
- 17.5″ x 19.7″ x 32.8″ (WxDxH)
The SteakAger PRO 40 is a premium dry-aging refrigerator designed to help you achieve the same great results as your favorite steakhouse. The machine features advanced refrigeration technology and a roomy interior that can accommodate up to 40lbs of beef. With its compact dimensions, the PRO 40 fits easily into any kitchen or garage. You can also keep an eye on your meat curing chamber using the free mobile app, which gives you real-time updates on temperature and humidity levels.
My personal experience
When the pandemic first hit, like many other people, I found myself stuck at home with limited options for entertainment and sustenance. Restaurants were closed and it seemed that my only option was to cook whatever food I had on hand. After a few weeks of being stuck in this mundane routine, I decided that if I couldn’t go out to get a good steak dinner then I would bring the steak dinner to me!
My search for the perfect solution brought me across an incredible product called Steak Ager; it promised to age steaks just like those served at fancy restaurants right in my own kitchen. The idea sounded too good to be true but given how desperate I was for a great meal experience during COVID-19, so decided to give it a try.
I ordered one online and when it arrived, followed all of instructions carefully; within days of using Steak Ager my kitchen smelled like an upscale restaurant serving up premium aged steaks! With each passing day, my anticipation grew as the flavor continued developing until finally after 60 days had passed –it was time for dinner!
The results far exceeded expectations; even though there wasn’t anyone else around besides myself while enjoying this delicious meal, I felt like royalty eating such high-quality aged steak in the comfort of my own home. My investment into Steak Ager was well worth every penny spent; not only did it provide me with countless hours of amusement during these trying times but also gave me an unforgettable culinary experience that could rival any restaurant or five-star hotel.
Pros
- Dry-aging steak at home
- Fork-cut tenderness and rich, concentrated flavor
- Real-time updates on temperature and humidity levels
- Compact dimensions that fits easily into any kitchen or garage
- Stylish stainless steel exterior body
Cons
- The machine is a little expensive
- The interior is not that large, so it might not be able to accommodate a lot of meat at once
SteakAger PRO 15 – Best Small Curing Chamber For Meat
Specification
- Dry-Aging Capacity: 40-50 lbs.
- Power: 12
- Made in USA
- Volume: 20L /.7 CF Cubic feet
- Temp Range: Inside existing refrigerator
- Humidity: 60 – 90 %
- Sterilization: UVC
- Vertical and horizontal orientations
- 16.9 x 11.2 x 9 inches (HxDxW)
The SteakAger PRO 15 is a professional-grade dry-aging chamber that enables you to enjoy premium quality steakhouse-quality beef at home. The all-in-one design makes it easy to use, and the compact size ensures that it will fit in any regular size refrigerator. Powered by a 12v DC power cord, it is equipped with state-of-the art patented technology that manages the temperature, humidity, and airflow to create the perfect environment for dry aging beef.
You can monitor the progress of your meat via free app, which is available for download on iOS or Android devices. The most amazing feature: you can use in horizontal and vertical orientation to fit in any indoor/outdoor regular size refrigerator. It’s easy to use and comes with a 12 months warranty, giving you peace of mind. Get the SteakAger PRO 15 now and enjoy premium quality steakhouse-quality beef at home!
My experience
It had been a few weeks since I had bought the standing rib roast. It was one too long to fit into my mini fridge, and so we put it in our regular refrigerator instead. I hadn’t really given it much thought until one day when I walked by the refrigerator and saw it through the glass door. The deep red color of the meat looked like something out of a painting, so beautiful that I couldn’t help but stop and admire it for a moment.
I started to think about all of the work that went into curing this special cut of meat. How meticulous butchers must be with their craftsmanship; how they must use precise temperature control to ensure just the right flavor profiles appear in each bite; how they understand which woods impart which flavors onto different meats… And then there’s aging – knowing when exactly is just right for letting your product sit and mature before being consumed.
The more I thought about all this, the hungrier I got! Finally, after what felt like ages waiting, it was time to cook up this masterpiece! We prepped everything as best as we could: adding spices here an there just so; rubbing down with oil before placing on an open flame grill; preparing sides from vegetables grown from our own garden… But nothing quite compared to that first juicy bite once everything was cooked properly! Everyone at dinner raved about how great this meal tasted – even those who weren’t “meat eaters” said that they would try steak again if every experience were like tonight’s!
The standing rib roast wasn’t something you buy everyday – or even every month – but rather something you keep around for special occasions or holidays where everyone can get together around an amazing meal and make lasting memories together over some delicious food made with love (and patience).
Pros
- Monitor progress of meat via free app
- Can be used in horizontal or vertical orientation
- Compact size fits in regular size refrigerator
- Comes with 12 months warranty
Cons
- Can only be used in regular size refrigerators
NutriChef Electric Food Dehydrator Machine – Top solution for Meat Beef Jerky
Specification
- Temp range: 86–212°F
- 20 food grade stainless steel trays
- Touch control LED display
- The 360° hot air circulation
- Power Supply: AC 120V, 60Hz
- Power Output: 900W
- Time Range: 0 – 24 hrs.
- Dimensions: 18.11” x 15.75” x 31.89” inches
The NutriChef Electric Food Dehydrator Machine is a great way to preserve food. It comes with 20 food grade stainless steel trays or dryer rack, and the trays are removable for easy cleaning. The machine also includes a mesh screen and fruit roll sheet. The temperature control allows you to dehydrate and preserve meat like beef jerky, as well as fruits, vegetables, and more. The touch-control LED display makes it easy to use, and the appliance features a glass door and high heat circulation for optimum results.
Experience from our reader
Fred had been using his old plastic dehydrator for years and it was beginning to show its age. He was starting to worry that he would have to buy a new one soon when he stumbled across the NutriChef Pro Model Dehydrator. It looked like the perfect replacement and it came with such rave reviews, Fred just had to give it a try.
He eagerly awaited its arrival, and when it finally came, he couldn’t believe how carefully packaged everything was. The retail box had been placed inside an extra shipping carton for added protection, along with Styrofoam end pieces and plastic wrap around the trays outside of the oven itself. Taking care as he unpacked each piece, Fred inspected every square inch of this fancy new appliance–the stainless steel body shined brightly against his kitchen countertop while the door and handles were perfectly crafted without any visible flaws or imperfections whatsoever.
Now all that remained was putting together his first creation in this impressive machine! After spending some time researching what ingredients worked best in dehydrators (and which combinations made up amazing snacks) Fred whipped up something special: dried fruits with sweet spices! With anticipation boiling over, Fred put everything into place then pressed start on the digital control panel display–he watched as small gusts of warm air came out from under the base before leaving him alone with nothing but silence once again…or so he thought until later that day when delicious aromas started wafting through his home from his very own homemade dried fruit snack mix!
Needless to say, after tasting this delicious treat for himself Fred knew there was no turning back now–he’d found an appliance far better than sliced bread that gave him endless possibilities for creating nutritious snacks at home!
Pros
- Dehydrator Machine is a great way for making meat beef jerky.
- It comes with 20 food grade stainless steel removable trays
- The machine also includes a mesh screen and fruit roll sheet.
- The temperature control
- The touch-control LED
Cons
- customer service team isn’t helpful
- a little noisy
FAQ
Do I need a fan dehumidifier and controller in my diy curing chamber?
Yes, a fan is necessary to maintain the proper ambient temperature and airflow throughout the chamber. The fan will also help circulate moisture so that all surfaces and ingredients dry evenly. Additionally, the fan, working as a part of the dehumidifier system, will help to reduce humidity levels in the chamber and prevent mold growth.
What should the humidity be while cure meat at home?
The ideal humidity during curing should be between 65 and 75 percent. Maintaining the proper humidity level with a humidifier or dehumidifier is essential for successful curing as too little humidity will cause the meat to dry out prematurely, while too much can lead to spoilage. A good curing cabinet should have a built-in humidity monitor or controller that will help you to maintain the perfect level.
Does a curing chamber need to be kept in a cool place?
Yes, a curing chamber should be kept in a cool place to maintain the ambient temperature. The ideal temperature range for the curing process is between 50-60°F (10-15°C), which can be monitored and maintained using a temperature controller.
At what humidity does curing stop?
The curing process will stop when the humidity drops to below 65 percent, which can be regulated with a dehumidifier. This is why it is important to make sure the chamber, such as a curing cabinet, is properly ventilated throughout the curing process.
Can bacteria grow on cured meat without temperature control?
Yes, bacteria can grow on cured meat if the temperature or humidity isn’t carefully monitored and controlled. This is why it is important to maintain proper temperature and humidity levels throughout the curing process within a curing cabinet. Additionally, you should make sure to follow all hygiene protocols when handling and storing cured meats.
Do you rinse from curing salt meat after curing?
Yes, you should rinse your cured meat after it has been in the curing chamber. This will help to remove any excess salt or cure that may have been absorbed during the curing process. Additionally, rinsing will help to reduce the sodium content of your cured meats and make them healthier to eat.
What is the key to a successful meat curing?
The key to successful meat curing is maintaining the proper temperature and humidity levels during the process with the aid of a curing cabinet, humidifier, and dehumidifier. Additionally, it is important to use high-quality ingredients, carefully follow all curing instructions, and monitor the process closely with a controller. Finally, it is important to properly store your cured meats to ensure their quality and safety.
Can a wine refrigerator or mini fridge be converted into a meat curing chamber for meat aging?
Yes, a wine refrigerator or a mini fridge can be converted into a meat curing chamber. You’ll need to ensure that you can control the temperature and humidity accurately. Install a small fan to maintain airflow and use a hygrometer to monitor the humidity levels inside the fridge.
Should the humidifier be placed inside or outside the curing chamber?
The humidifier is typically placed inside the curing chamber to directly control the humidity levels. However, if space is limited, some setups have the humidifier outside, with a tube leading into the chamber. Ensure that the humidity is distributed evenly regardless of the humidifier’s position.
How can a meat curing chamber setup be used for other purposes, such as dry-aging beef?
A meat curing chamber can also be used for dry-aging beef by maintaining specific humidity and temperature controls. For dry-aging, the humidity is often set slightly lower than for curing sausages. Make sure to use a chamber with stainless steel interiors to prevent odors and to clean easily.
What are the considerations for the maximum quantity of charcuterie meat in a curing chamber?
The amount of meat in a curing chamber should allow for adequate airflow around each piece. Overcrowding can lead to uneven curing and potential spoilage. It’s also important to consider the chamber’s size and the capacity of the humidifier and dehumidifier to maintain the correct environment.
Is it possible to cure meat in a chamber without a humidifier by using salt water?
While not ideal, it’s possible to maintain humidity by using pans of salt water, which can help regulate the moisture level. However, this method doesn’t offer the same precision as a humidifier, and you may need to adjust the water surface area to manage the humidity effectively. It’s a more manual and less reliable method than using a dedicated humidifier.
Final words
By considering these factors before making a purchase, you will be able to select the perfect dry-curing chamber for you. With this guide, you can rest assured knowing you have chosen the right chamber for your needs. Now, you are well on your way to creating the perfect cured meat!
Good luck!
We hope this guide will help you choose the right dry-curing chamber for your needs. With these tips and tricks in mind, you can rest assured knowing that you have selected a high-quality product that suits your space requirements, budget, and curing ambitions. Whether you are a seasoned charcutier or a home cook looking to experiment with traditional meat preservation, the right chamber can make all the difference in achieving those perfectly aged flavors. Happy curing!
