What's going on with Cavern | A Prototype Dry Curing Chamber
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- Опубліковано 7 сер 2024
- Today we are talking about Cavern, a prototype dry curing chamber by First Build. For official updates on this project (directly from First Build) be sure to sign up here: tinyurl.com/yywjtbrv
In this video we used:
A thermohygrometer from Govee: amzn.to/3v55Tz1
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Visit the Sausage Maker for all your sausage making supplies: tinyurl.com/bddakfmt
Use the coupon code 2GUYS10 for a discount off your purchase
►OUTDOOR COOKERS
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mrxbnwkw
Kamado Ceramic Grill: grillagrills.pxf.io/AWaNGo
►SAUSAGE & SALAMI STUFF WE USE
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mrxbnwkw
Salami Dry Curing Chamber: tinyurl.com/yajhua9z
Natual casings: tinyurl.com/bdfhrvdt
black kitchen gloves (SIZE M): amzn.to/3M4uAWn
Sausage Pricker: amzn.to/3jiIS5V
Kotai Chef Knife: tinyurl.com/49f4j348
Thermapen ONE (meat thermometer) - tinyurl.com/5n7y3xsk
5 lb Sausage Stuffers: tinyurl.com/yepnbdxw
12 Meat Grinder: tinyurl.com/3wxrprx6
Stuffing Horn Cleaner: tinyurl.com/3atajmzf
Butcher Twine & Dispenser: amzn.to/35QFhIa
Small accurate Scale for spices: tinyurl.com/3asv33t5
Large Capacity Scale (33 pounds): tinyurl.com/mr23dhsd
Custom Cutting Board: tinyurl.com/3ez3ww7f
Meat Slicer: amzn.to/31XV19q
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: tinyurl.com/2p8jwy4k
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Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Sounds like the company did like zero research before releasing the first prototype.
Should have at least watched your video Eric.
I built mine from your video and it’s working great, thank you
For official updates on this project (directly from First Build) be sure to sign up here: tinyurl.com/yywjtbrv
BTW. The excess air issue has officially been resolved as the new unit does not have the same fan set up!!
Thank you so much for your honesty. This makes it so helpful for us bravo
It looks like meat is a lot more picky than cheese. I must have been lucky when I built my cheese cave because it worked great with a cigar humidor humidifier and a computer temperature controller wired into the compressor and a speed control wired to the continuous fan. I hope they can dial this Cavern in for a reasonable price because I can see a market for it.
Yeah hopefully it's not astronomically priced.
looking forward to this unit once it works. With the fan, maybe have one suspended from the center ceiling and blow up which then should divert it nicely across the ceiling and down the walls? Indirect blow. But I'm sure there are smarter people than me working on it, I just hope I can afford one once it exists!
cant wait until this gets dialed in
I would also need a heating feature since my curing Cavern will be in the garage and during the winter it gets way below freezing.
Another great video. Thanks for the info on the thermohydrometer I just ordered one for my new chamber. I have my first project drying now it has been working for two weeks and is looking pretty good.
I am having success using ambient cold winter air, a small heater with a humidifier controlled by inkbirds in a steel cabinet. Holding 55 and 80. Just harvested a 62mm salami that looks great.
I will say that's been the biggest challenge for my chamber is keeping the humidity at 80%. It's getting there with this round of black truffle & cognac salami, a capicola and sujuk, I had to get a humidifier and timer to keep 79-80%.
What is the target price point on this system? How does it compare to the cost of a typical home cooler conversion?
I would think that multiple fans at a lower speed would help distribute the airflow better.
Looks like a great idea. Another thing: could you make a video about what you can do with meat in general other than to cook it using a heatsource like an oven without expensive equipment unless you might already own it? For example a biltongbox that is easy to diy and totally inexpensive.
I mean a video that if you're searching for a new project that includes meat that you get a basic idea of the possibilities out there.
Have you done any videos on salted dry ham aged in an aging bag if that makes sense thanks Gary kellam uk 🇬🇧
Great video! It's totally unrelated, but would it be possible for you to do an equilibrium brine, vs liquid brine, vs injecting brine video? I would love to see the pros and cons of each method. Especially for something like brisket pastrami
If you vac pack and refrigerator to equalize moisture, will it be usable as a dry cured product?
Seems like a solution for airflow is a fan that draws air out of the chamber rather than blowing into it, and air inlet (hole with a filter) at the opposite side of the chamber. It doesn't need to run constantly, or you'll get too much drying effect. Just have it on a timer so it runs a few minutes each day, long enough to expel the stale air and bring in fresh air.
That has worked for me in my large chamber 6x6x8' room. I have fan running of humidity controller and kicks on at 84%rh. But the air outside your chamber needs to be ideal temp/ humidity for this to be beneficial. I'm lucky mine is
@@HVACRTECH-83 Even if ambient temp/rh is not ideal, if the fan only runs 10-15 minutes once a day, your cooler and (de)humidifier won't need to work too hard to counteract it, or at least not too often.
@@marcj8464 it's worth trying out. But for my setup I have it controlled differently that's all, with my setup I rely on my ambient conditions being ideal which it almost always is , but what works for me may not for others, that's why it always comes down to trial and error
Did you ever tryed to cold smoke the meat first before curing?
Great video. Now I’m concerned with my air flow.. I have my first salami in the homemade chamber. I put the fan in the rear corner on the lowest speed. Hope it works. Thanks for the great content
You may find that you don't need the fan, in many cases the fan will give you case hardening
@@HVACRTECH-83 thanks. I’ll see how this salami works out. The next batch I’ll try without the fan
Is there an instrument available that will record air flow, especially on a graft such as the thermohydrometer that you showcased for temp and humidity?
Any chance you could show how to make meat rolls for pets. Something like lamb and rice but with pork beef and chicken. Maybe some veggies too. 👍🏻
Teacher? What is the desirable average air flow like in cubic inches or feet per hour etc?
I’m sorry but when you use paper clips that are coated are they vinyl coated or which ones do you use? I want to be safe and I want to start making your bitlong.
How does one become a tester for cavern? Lol. I already told my wife I’m buying this as soon as available
when building a chamber do you need a dehumidifier and a humidifier
It depends on the chamber, but usually yes
Hi can you do a video on making bacon using pork belly? I really want to try making bacon. Kindest regards
He has videos on making bacon
Wifi connectivity. At least to be able to send alerts.
I just put 4 Coppa's in my steakager this morning, Thanks Eric!!
Are you having trouble with your site? For some reason I can't access your recipes. Get an access denied message. Hope everything is OK.
Seems like way to much airflow!!!!
Problem is when they dial it in it a 4000 dollar cabinet
So they dropped Cavern....didn't tell anyone