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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.
SHIPS BY TRUCK ONLY. $100 FLAT RATE FREIGHT 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

Average Rating:

5 of 5 Total Reviews: 3 Write a review »

0 of 0 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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5 of 5 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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2 of 2 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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