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Digital Dry Curing Cabinet

Digital Dry Curing Chamber for At-Home Use

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Our Price: $3,900.00

Product Code: 11-1509

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Description

After years of experimenting with our own DIY dry curing chamber builds, always aiming for accurate temperature and humidity regulation in a controlled and sanitary environment, the Sausage Maker is proud to announce the availability of the first large-capacity digital dry aging cabinet for home use! Perfect for the modern kitchen, office or man cave, the meat curing chamber makes it easy to turn plain salami into an artisanal charcuterie masterpiece. Thanks to this meat curing chamber, the art of dry curing is no longer limited to those who live in naturally conducive climates.

Our curing cabinet has a stainless steel interior and anti-microbial membrane to prevent the buildup of harmful bacteria and mold. It’s exceedingly low maintenance with a humidifier that holds two gallons of water, a removable drip collector and tank overload drainage. As a result of our lengthy engineering, testing and adjustment cycles, you can use this curing cabinet for dry aging steak or pork belly to enhance flavor, hang curing sausage for traditional preservation, or give your cured meats, summer sausage and pepperoni sticks a tangy flavor that comes from natural fermentation. Make traditionally fermented, dry-aged and preserved foods in your home with modern, elegant controls.

Features:

LCD capacitive-touch control panel
Temperature range: 41-99°F (±2°F)
Humidity range: 40-90% RH (±5% RH)
304-grade stainless steel interior
USA-made whisper-quiet compressor
2-gallon water tank humidifier
Anti-microbial membrane
6 stainless steel V-sticks for hanging
Able to hold 4 shelves (sold separately)
Carbon air filtration
Removable S/S drip collector
UV-protective double-paned glass
Key-locking door
Miniature blue-LED ceiling light
Water tank overload drainage

Dimensions:

Outside: 64" H x 23.5" W x 25" D
Inside: 54" H x 19" W x 20" D (40" high usable space without humidifier and diffuser)

Power Usage: 110V/348W/2.9A

Please allow an additional five days for shipping.
SHIPS BY TRUCK ONLY. $150 FLAT RATE FREIGHT SHIPPING.
Flat Rate Shipping for Contiguous US ONLY.

For questions about the cabinet, please call 716-824-5814 or contact customerservice@sausagemaker.com.

Instruction Manual

Digital Dry Curing Cabinet for Charcuterie

Average Rating: Average Rating: 4.5 of 5

4.5 of 5 Total Reviews: 6 Write a review »

0 of 0 people found the following review helpful:

Great product and price	January 17, 2021
Reviewer: Gregg Romano from Ringwood, IL United States

I could not be more pleased with TSM, this includes the Curing Chamber and all the products I purchase from them. The Curing Chamber is quality built, easy to maintain and clean, and produces perfect dry cured salami/sausage every time. Shipping was excellent, UPS had a drop down tailgate, and wheeled the unit into my garage on a pallet jack. From there my son and I took off the straps, uncrated the unit and wheeled it down to my lower level. Could not have been easier, the unit was in perfect condition not a scratch on it, the packing of the unit at TSM was outstanding to ensure no damages would occur. The TSM folks are very professional, knowledgeable and customer service is second to none! Anyone interested in sausage/salami/ meat curing should consider purchasing one of these units. All products sold by TSM, from the Curing Chamber to the spices and casings are high quality resulting in culinary perfection!

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1 of 1 people found the following review helpful:

Digital Dry Curing Cabinet	October 8, 2020
Reviewer: Sandra from Brecksville, OH United States

Great product, professionally built cabinet with great sales service.
I'm very pleased with this purchase and would definitely recommend it to whoever may be interested in making Charcuterie or dry/ age curing meats.

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1 of 1 people found the following review helpful:

Unacceotable Delivery Process	June 26, 2020
Reviewer: Peggy Mason from Loveland, CO United States

Sausage maker itself is polite, honest, and fast. We just received it last night so I can't review further than that. 3satars because of UPS freight delivery, which was a nightmare. Across the nonbusy street is a school, the parking lot of which a good half block away, down a gentle slope and across the street. Not delivered to our address. He said it was "too dangerous". That is pure, unadulterated B'S. It is in no way dangerous and our driveway is a big parking lot and easily acvomodates large semis with spavlce left over. That machine weight around 300 pounds. The delivery was inexcusanlbly and completely unacceptable and I plan to turn in a complaint to UPS. I hope you never use them again for the misery they cause the paranoid lies about "danger" and their unwillingness to accommodate customers in any way.

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2 of 2 people found the following review helpful:

Cheers For The Shipping Dept!	August 8, 2018
Reviewer: Vince from Benson, AZ United States

First the UPS Freight delivery driver's comment: "this is the best I've seen, I wish everyone would ship like this".
I agree. I was skeptical to order from NY to AZ and have to deal with possible damage. Not much chance here: a full size forklift oak pallet, 2x4s screwed to the pallet lifting the refer feet off the pallet, nylon straps around all the pallet boards and over the top of the refer with cardboard protection under the straps, 2x4 corner posts top to bottom, heavy cardboard box lined completely with Styrofoam and plastic bag container, 1/2" plywood attached with 1 1/4" screws to the 2x4 corner posts protecting the 4 sides. Well done folks and I used to swing a hammer for a living. The refer looks the usual TSM excellence. I look forward to giving another excellent report after my first batch of dried pleasure. Thank you for making my day!

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6 of 6 people found the following review helpful:

cabinet	November 7, 2017
Reviewer: from welches, OR United States

While expensive for a hobby sausage maker it does a fantastic job. I think for the price they could have included at least a couple of the wire racks that I now have to buy in order to hold the steaks that I want to dry age.

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