Dry Curing Equipment
The traditional dry curing process has remained basically the same since the 1200s. Salts and nitrates help to remove moisture from the meat, resulting in a preserved meat product that’s lighter in weight and healthy to eat for much longer than fresh meat. But during the process of dehydration, the humidity and temperature inside the meat’s environment must be carefully controlled to avoid contamination or unpleasant flavors.
The Sausage Maker’s dry curing tools allow you to control and monitor the temperature and humidity inside your chamber or cabinet. By taking the guesswork out of your process with our easily calibrated dry curing machines, you’ll end up with well-preserved meats that are tastier and healthier than products that are simply air-dried without a dry curing chamber humidity control or thermometer. If you’re just starting out, buying a premade dry curing cabinet might be the way to go. If you’re on the more adventurous, DIY side, read our how-to on building your own dry curing chamber and outfit it with the tools you need!