After years of experimenting with our own DIY 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 digital, large-capacity home curing chamber on the market!
Perfect for the modern kitchen, office or man cave, the dry aging cabinet makes it easy to turn plain salami into an artisanal charcuterie masterpiece. The art of dry curing is no longer limited to those who live in naturally conducive climates. As a result of our lengthy engineering, testing and adjustment cycles, you can now dry age steak or pork belly to enhance flavor, hang sausage for traditional preservation or give a summer sausage or pepperoni sticks that tangy flavor that comes from natural fermentation. Make traditionally fermented, dry-aged and preserved foods in your home with modern, elegant controls.
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Please allow an additional five days for shipping. For questions about the cabinet, please call 716-824-5814 or contact customerservice@sausagemaker.com.
