Have you ever wanted to make your own dry cured meats at home? Here's a great way without breaking the bank. This is the first step, in my opinion, at making quality dried meats at home is having a temperature controlled environment. With a few small additions like a fan and water pan you can control the humidity and air flow. This video is a run down of the wine cooler I use as a cure chamber ill be using for future videos, enjoy!

FULL SALAMI RECIPE/PROCEDURE BELOW

Salami Medi: [ Ссылка ]
Venison Salami: [ Ссылка ]
Dark Knight Salami: [ Ссылка ]


AMAZON PRODUCT LINKS SEEN IN VIDEO:

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-LEM Products 1606 5-Pound Stainless Steel Vertical Sausage Stuffer: [ Ссылка ]

-The Sausage Maker Insta Cure Salt #2: [ Ссылка ]

-5 Gallon Bucket Liner Bags: [ Ссылка ]

-Dexter Russel S131-5 5" Narrow Curved Boning Knife: [ Ссылка ]

-3-Prong Sausage Pricker: [ Ссылка ]

-Regency Natural Cooking Twine (500 ft): [ Ссылка ]

-Digital Pocket Gram Scale: [ Ссылка ]

-Escali Primo P115C Kitchen Food Scale: [ Ссылка ]

-Large Reversible Teak Wood Cutting Board (18x14x1.25): [ Ссылка ]

Let me know if you have comments or questions down below. Thanks for watching!

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tags: #drycurechamber #drycuring #curedmeats #diychamber #drycuringchamber #curingmeatathome #charcuterie #winecooler #fermentation #mattthebutcher #salami #salumi #preservedmeat

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