PLEASE CALL FOR AVAILABILITY AND FREIGHT QUOTE & DELIVERY INSTRUCTIONS @ 716-824-5814.
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.
LCD capacitive-touch control panel
Temperature range: 41-99°F (±2Â°F)
Humidity range: 40-90% RH (Â±5% RH)
304-grade stainless steel interior
USA-made whisper-quiet compressor
2-gallon water tank humidifier
6 stainless steel V-sticks for hangingAble to hold 4 shelves (sold separately)
Carbon air filtration
Removable S/S drip collector
UV-protective double-paned glass
Miniature blue-LED ceiling light
Water tank overload drainage
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. For questions about the cabinet, please call 716-824-5814 or contact