Salumi Making At Home

So I decided I want to try making my own salumi at home. I've never did this before, And was wondering if

anyone had any tip on Dry Chamber, humidifiers, ect. I've read a couple thing about modified wine cooler with temp and humidity

control. Any tips, tricks, points in the right direction will help.

Thank You

Happy New Year

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crimsonfancy

Here's a good link on chambers and I have many more that I'll share as well.

http://curedmeats.blogspot.com/2012/08/lets-talk-curing-chambers.html#more

mikey_64652

Thank you @Marc! Please share as much as you can.

crimsonfancy

I would suggest taking in as much reading as possible before you embark on your projects but I reckon that's why you're here.

Here's a pretty good forum post for foundational information.

The Art and Economics of Charcuterie is another good read. There are seven parts.

Working Guanciale Recipe and Methodology

crimsonfancy

I believe THIS is the post you want to read. You can easily find all these pieces at Amazon.
"A complete curing chamber can be built for about $250 of parts."

mikey_64652

Thank you very much @Marc.

SteveM_20803

@mikey, if you are looking to try your hand at making salami and wanting to make just a few sticks, I would suggest using you home oven instead of investing in a whole curing chamber. I've made quite a few batches in the past and use my oven. If you then decide to go into production then upgrade to more professional equipment. If you need any recipes for guidance, I have one put out by our local college's Food Arts program.

robmcquarrie

I keep hoping someone will put a cheap home curing chamber on kickstarter. My cousin and I were just talking about this on Christmas.

mikey_64652

@SteveM, Shoot those recipe over whenever you can. Thanks

@Rob1234, I'm hoping the same thing.

Nicky_J_17040

Hey Mikey, check this out as well. He gives a pretty basic understanding of what you need to build your own box.

I would just recommend that you start with "easier" projects such as bresaola, to get the understanding of what you're actually doing and the process involved in curing proteins. Then once you get it, move to the ground salumi.

If its white, it's all right. If it's blue/fuzzy, toss it. Talking about mold growth, of course.

Have fun and be patient.

http://mattikaarts.com/blog/

mikey_64652

Thank you @Nicky J. I appreciate it.