Dry Curing Meats in a Wine Fridge: Before, During, After // Matt the Butcher

In this video, you'll find more information on how I use a wine fridge at my house to dry cure meats. I'll take you through the process from start to finish as I cure three different types of salami in my curing chamber. Let me know if you have comments or questions about the process!
Time Stamps:
Intro to Curing Meats at home : 0:00
Preparing your Cured Meat Chamber: 0:29
Keeping Organized: 1:00
Fermenting Salami 2:08
Controlling Humidity for Salami 2:46
10 days in drying salami: 3:48
20 days in drying salami: 6:29
30 days in drying salami: 6:42
40 days in drying salami: 8:40
Cleaning and Packaging Salami: 9:10
Outro: 10:10
FULL SALAMI RECIPE/PROCEDURE BELOW
Basic Salami Recipe: • BASIC SALAMI RECIPE! (...
Venison Salami: • BASIC VENISON SALAMI R...
Dark Knight Salami: • DARK NIGHT SALAMI awar...
AMAZON PRODUCT LINKS SEEN IN VIDEO:
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-Sausage Stuffer, 5 Pound Stainless Steel Vertical : amzn.to/46S15Ax
-Digital Thermometer and Humidity Gauge: amzn.to/3KEhGym
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-Teak Wood Cutting Board (18x14x1.25): amzn.to/3pLuuMk
About Case Hardening:
One of the reasons I pay so much attention to the humidity, is to avoid case hardening, which can be prevented by keeping the humidity high and letting it slowly drop through the drying period. Too much air flow and too little humidity can dry out the surface so much that it becomes too hard for moisture to move through the salami. As a result, the inside won't dry properly or cure. One way to know if this has happened is that when you cut the salami, you'll see a dark ring around the outside, and the inside is still soft and squishy. [case hardening photo taken from ifoodblogger.com]
Thanks for watching!
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tags: #drycurechamber #drycuring #curedmeats #diychamber #drycuringchamber #curingmeatathome #charcuterie #winecooler #fermentation #mattthebutcher #salami #salumi #preservedmeat