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Digital Dry Curing Cabinet

Digital Dry Curing Chamber for At-Home Use


 
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Our Price: $3,425.99

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
  • 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 35" D
  • Inside: 54" H x 19" W x 20" D (40" high usable space without humidifier and diffuser)

Please allow an additional five days for shipping.
Sorry, 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

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Average Rating: 4 of 5 Total Reviews: 3 Write a review »

  1 of 1 people found the following review helpful:
 
Main board fried March 31, 2018
Reviewer: michael mcghee from atwater, CA United States  
My main board fried while fermenting some meat. This was the second time using the cabinet to ferment. The problem is with the wiring being the board improperly sealed. They do not carry replacement parts for this cabinet and the board cannot be purchased elseware. I am stuck even though the told me they would send me a board from another machine. It's been ten days and the board still isn't here.

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  4 of 4 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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  1 of 1 people found the following review helpful:
 
Coppa-licious! November 1, 2017
Reviewer: Barry from Florida from Tarpon Springs, FL United States  
Dried some Coppa, and sliced wafer thin earlier today...came out PERFECT! The unit worked great...definitely for the dry-curing aficionado that might not have the optimal environment at home. Next on the list is lamb prosciutto...

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