Building a Curing Chamber (video without music) 

that was the first video I made...was still learning...am still learning :)

Good lukc...and PLEASE keep me updated as to your progress.

Thank you kindly!

Thank you!

Apologies for only responding now...I missed this comment. Send me an email to gilfer@preservepigs.com and I will send you a diagram.

100%, but not many home curers can afford $ 3,000.00 let alone $ 4,400.00. I have been curing in maturing chambers like I have demonstrated here for near on 20 years with fantastic success.

Thank you for watching. I don't think moving back to SA is an option now. Kids are well settled here...and I am loving being in Europe...love the history and travel options....and of course MEAT!

That isn’t a question. Also no, desiccants are not crazy expensive. You can purchase chemical desiccants which sit in a container at the bottom of the curing chamber.

Hi, No I did not cut anything. I just pass it through. The magnetic strip is flexible enough to allow for the cables to pass through. I do not like cutting through any parts, but you could...as long as you ensure that there are no places where insects can get through.

Thank you for your comments. May I ask why you do not want the mould?

@@gilferreira4382 I would be ok with healthy mould.. Where do you get the white mould?

Most hardware stores will have humidifiers with an analogue switch, or search on the internet...www.google.com/search?q=humidifier+with+analogue+switch&oq=humidifier+with+analogue+switch&gs_lcrp=EgZjaHJvbWUyBggAEEUYOdIBCTEyMTUxajBqMagCALACAA&sourceid=chrome&ie=UTF-8

No, because Inkbird is already cased.

Well, you do want mould - mould plays an important role in making many cured meats. 60% is on the low side for a generalist maturing chamber. Prosciutto and larger cuts can indeed do with lower humidity, even as low as 55%, but you need higher humidity for dry-cured sausages and smaller whole-muscle cures. Go to is +65%...in my experience, 75% is a good humidity to aim for. You want Nalgiovense (or similar penicillin moulds), which plays a variety of roles in the process...above 80%, and you start getting some interesting and unwanted moulds.

Hi - apologies for taking this long to respond. I must have missed your question. It is not so much that you cannot use the chamber as a fermenting chamber and a maturing chamber...you can, however, it becomes difficult to manage because if for example you have a bunch of meats maturing in the chamber and now you want to add some more sausage, then you will have to remove the meats already in there to create the correct climate for the fermenting - remember, fermenting is at a higher humidity than maturing - at least 10% difference and your temperature should also be higher, 18C+ as opposed to 12 or 13C. But if you are only doing one cure at a time then by all means it will be easy to manage.

@@curesmithnet thank you. I hope all’s well for you.

Hi Victor! Fantastic! One word of advice...I would suggest you rather go for a smaller refrigerator (bar fridge) rather than a wine cooler. Wine coolers seem to generate a lot of humidity, and that in itself causes a number of problems. Besides, they are also a lot more expensive than normal refrigerators. Just remember to buy a refrigerator that is ANTI-FROST.

thank you for your kind comment. Yes, the fan may interfere if the air flows directly over the meat. I do not like having fans in a maturing chamber because the airflow causes the outer layer of the meat to dry out quicker, potentially causing case hardening. I suggest hanging some paper strips where you would be hanging...and if they are moving, you may have a problem. If this is the case, you could try disconnecting the fan - but the problem with a cooler like this is that the fan is usually necessary to move the cool air around, so it will not work well if the fan is disconnected. Try that...but if it is not possible, you may need to create some faring to redirect the air. The Inkbird you suggest is similar to the SHT-2000 that I use. I do like having a combination controller because that way, you have fewer bulky items around your chamber and also fewer wires having to be directed into your chamber...so in short...yes the ITC608T should be perfect!

@@curesmithnet wow! I did not expect a quick response. Thanks for your insights and confirmation on the 608 and effect of the fan on curing. I was able to find a video on the fix for the fan. Apparently connecting a smaller fan with controls and in reverse may help redirect and control the air flow... and so we'll try and see how we can adapt the concept. I am also consulting an Engineer friend on the possibility to reverse the wiring and ad fan controls so that the fan blows upward instead of downward -in the least disturbing manner. Your work here is an inspiration hope you can post more how to videos on curing as they are easy to understand. TGIF!

@@judetiongco6339 Anytime, would you mind sharing that video of the fan, as I get asked this question a lot of times, and this may be worth sharing with other curesmiths. Yes, I am certainly starting to get more active here. I am finishing my book on curing, and we are developing an 8-day course, which will be delivered in Parma, Italy, in September 2025! I am now working up to try and post something daily...check out the reels we have posted over the last few days :). Anyway, keep me posted as to how you get along with your curing chamber...

Yes, you should not have UVC lamps inside the chamber in my opinion.

You should NEVER have UV lights in your chamber. Firstly, yes, it will kill ALL bacteria, including the good, but even worse is that it will make the fat in your meat rancid.

You should nit have a UV lamp because UV light causes meat (particularly fat) to go rancid - so no UV light should be in your curing chamber.

Hi - I do not open the fridge for longer than 2-3 minutes.

Hi, I am sorry, but I am not really an electrician. Best is to speak to a fridge specialist. There must be a way to disconnect the thermostat...or to reset it so that it is the same as the fridge part.

Hi there. You really do not need to go up by much more...but yes, that is a bit low. All that happens at this lower temp is that it takes a bit longer for the process. But if you do want to take it a bit higher, then a heat lamp would be sufficient? I would not use normal lightbulbs as you will more than likely get rancidity from the light.

Hi, yes, you need to just get temperature and humidity controllers as I explain in the video.

Any brand is ok. BUT, make sure that if you are building a bespoke maturing chamber you get a single door (so it is NOT split into a refrigerator and freezer) - and they should be NO-FROST refrigerators.

HI, no, in my opinion, you should never require a dehumidifier, especially if it is a no-frost refrigerator. BUT there are times and certain conditions that require a dehumidifier - for example, if your ambient humidity is above 80% then it is likely you will require a dehumidifier.

I am sorry when I google Accona it give me many options...please share a link for me to take a look at.

Hi there. Anything below 10C is too low. This is going to slow down the process significantly, and will also effect the quality of the meat. Best temperature range is between 12-16C. I try keep mine between 12-13C as I find this the optimal temperature range. Happy to help where I can. Good luck on your journey.

Light causes fat to go rancid.

Hi, you are right, and that is exactly why I suggest you do not drill through the side panels. There is no reason to.

@@gilferreira4382 so all refrigerators with static cooling systems are ok for drilling side panels...right?

@@ardeleansorin7476 Ardelean, I have destroyed two refrigerators in the past, so now I just steer clear of drilling through them. May I ask why you want to drill through the wall?

@@gilferreira4382 for serzors, humidifier and dehumidifier.....

Looks up parts diagram for your model it will show we're everything is 😁

Hi, the fridge I use is also not frost free and drips along the back. May I ask why you are looking at 16c and a humidity of 58-62%. For setting up the maturing chamber as a standard chamber that can mature most meats it is best to get your temperature down to 12-13C and your humidity is good at 70-80% - best if it averages out at 75%.

@@curesmithnet im not using it for meat i just saw the same equipment and thought youd be able to help

@@martink4205 Aaah, ok. It does take a bit to play around and get your settings right. I would set the Inkbird at 16.5 with a 1c difference. Start there. The problem is you will never get a stable temperature as it will ebb and flow as the motor comes on and off. But you need to just play...you may find that your settings on the ink bird do not correspond perfectly with the temperature inside the chamber. The same goes for the humidity. Remember, with the water dripping down the back, you are going to get a humidity issue, and because you are wanting a higher than usual temp, it will mean more condensation. It may be worthwhile to get a frost-free fridge in your instance.

You want microbes...it is part of the process. If you add UV light you will make the fat go rancid. There should be no light in the chamber.

I am busy redoing the website...sorry...if you send me your email I will let you know as soon as it is up and running again.

Yep - here where I am it is also 220v...just make sure when you order it you select the right one, because most sites offer EU and US...pick EU...also normal 2 point plug.

Thanks so much.@@curesmithnet

Sorry for only responding now - I clearly missed this comment - apologies. YES, such a big drop is not ideal, however, your average is good at 74%. Can you send me your HIGH/LOW temp and HIGH/ LOW humidity to my email, gilfer@preservepigs.com?

@@curesmithnet Hello, turns out it's because of how the water in the air freezes and gets removed from the fridge. I added a humidifier and a dehumidifier, now, it's always between 70% and 80%.

@@cupidonsauce1208 - cool, yeah you have a fridge with a freezer plate at the back - same as the one I am using in the video. Makes it a bit more challenging!

@@curesmithnet exactly but it it works! I just sliced my Bresaola this morning and it turned out great.

Nope - my door hinges are just fine...and you know what - I actually drive on the right side of the road - but despite all that, the meat still tastes great ;)