Digital Dry Curing Cabinet

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$4,500.00

Out of stock

SKU: 11-1509 Categories: ,

Description

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.

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

Additional information

Weight 285 lbs

8 reviews for Digital Dry Curing Cabinet

  1. Barry from Florida (verified owner)

    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…

  2. Anonymous (verified owner)

    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.

  3. Vince (verified owner)

    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, 2×4 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 2×4 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!

  4. Peggy Mason (verified owner)

    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.

  5. Sandra (verified owner)

    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.

  6. Gregg Romano (verified owner)

    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!

  7. Anonymous (verified owner)

    I’ve been doing the DIY wine cabinet thing for many years, This cabinet is very well designed and constructed. Definitely easier to control than my DIY wine cabinet. Very pleased with the product that has come out of it. Great customer support!

  8. georgek

    I bought one of these not too long after they came out. This cabinet is expensive, but it works. I wanted to make dry cured salami, but you have to jump through hoops to make on yourself and then you’re not really sure it’s going to work right. Making dry cured salami is an art and if you don’t do it right you can make yourself or someone else pretty sick. I have made a ton of salami and whole muscle meat with this chamber and the results and always been very good. One thing I have found is that the salami normally gets done quicker than what it calls for. TSM has hit a Home Run with this cabinet. Their products and support are excellent.

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Questions and answers of the customers

    Is this unit NSF certified?
  1. 0 votes
    Q Is this unit NSF certified? answer now
    A

    No, our Dry Curing Cabinet is not NSF certified

  2. Is this cabinet nsf certified?
  3. 0 votes
    Q Is this cabinet nsf certified? answer now
    A

    No, the cabinet is not NSF certified.

  4. Is this something a fridge guy can work on if it breaks . I had a 35k stagionello that was absolutely impossible to fix or get parts and worked 10 percent of the time. I only need to to about 50lbs a time
  5. 0 votes
    Q Is this something a fridge guy can work on if it breaks . I had a 35k stagionello that was absolu...... Read more answer now
    A

    Yes, it is relatively easy to repair. We have technical manuals and always have parts available.

  6. Where is the cabinet manufactured
  7. 0 votes
    Q Where is the cabinet manufactured answer now
    A

    Stanley,

    It is built here at the  Sausage Maker in Buffalo NY

  8. Any reason one couldn't also use this for aging cheese?
  9. 0 votes
    Q Any reason one couldn't also use this for aging cheese? answer now
    A

    Hi Bruce,

    I would contact our Cabinet Specialist/Kitchen specialist John. He can go over aging cheese with the cabinet with you! His email is jpaa@sausagemaker.com

    Take care,
    Meghan 

  10. When will you have more in stock?
  11. 0 votes
    Q When will you have more in stock? answer now
    A

    We expect the new Stainless Steel models to arrive 2nd week of October, then we do testing and our changes to the factory models to make sure they are exactly how we want them.

    A

    We expect the new Stainless Steel models to arrive 2nd week of October, then we do testing and our changes to the factory models to make sure they are exactly how we want them. They should be available for purchase mid-October.

  12. Why does the website show $4,000 but when the cabinet is added to my cart, it costs $4,500?
  13. 0 votes
    Q Why does the website show $4,000 but when the cabinet is added to my cart, it costs $4,500? answer now
    A Never mind the website just changed
    A

    Hi Jack,

    I would delete your cookies as your website is holding an old price in there. I will attach an image that shows you on the website that the current price of the cabinet is $4,500 which is also shown in the catalog. Let me know if you have any other questions.



    Take care!

  14. How do I order a replacement humidifier sponge?
  15. 0 votes
    Q How do I order a replacement humidifier sponge? answer now
    A

    We'll soon have two different model Wicker-Filters for the Dry Curing Cabinets online as a related accessory for the cabinets. Until then please contact us at customerservice@sausagemaker.com or call us 716-824-5814.

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