Putting meat into Cavern - testing a prototype dry curing chamber
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- Опубліковано 7 сер 2024
- Today we are talking about FirstBuild's new Prototype Dry Curing Chamber - Cavern. We are maxing this dry curing cabinet with meat to see how it performs!
Get all the latest updates and news about Cavern by signing up here: tinyurl.com/yywjtbrv
Items used in this video:
Kotai Chef Knife: tinyurl.com/5ypnfjp7 (for 15% off use discount code - 2guys )
Govee Thermo-Hygrometer: amzn.to/3rc4hnh
Dry Curing Wraps kit(collagen sheets, netting, twine included):
collagen sheets (by themselves): amzn.to/3Jqsgpd
Netting #8 (max width 2 1/2 inch): amzn.to/3643Rs4
Netting #10: (max width 2 1/2 inch): amzn.to/3jpafNx
Netting # 16 (max width 4 3/8 inch): amzn.to/3KwnLL1
Butcher Twine & Dispenser: amzn.to/35QFhIa
Stuffing Horn Cleaners for your sausage stuffer: tinyurl.com/w2kc4vw2
Stainless Steel hooks: amzn.to/33ZSzDW
MK4 Thermapen (Accurate Thermometer): tinyurl.com/y224z7ke
Small accurate Scale for spices: tinyurl.com/tzsx8mk8
Sausage Pricker: amzn.to/3rdzCqs
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
20# Electric Sausage Stuffer: tinyurl.com/25u9n25b
Meat Grinder: tinyurl.com/mr46fydd
Custom Cutting Board: tinyurl.com/3ez3ww7f
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Here are a few more things we use in our projects:
AMAZON LINKS:
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Smokin-It Bella's Cold Smoke Generator amzn.to/2UVTsX9
Meat Slicer: amzn.to/31XV19q
Vitamix 750 Heritage Pro Model amzn.to/2PFXe1d
Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
Iwatani Professional Chef Torch amzn.to/2zUzm4E
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
Kitchen VossSous Vide: amzn.to/3x4o9ux
Commercial grade Sous Vide: amzn.to/2QDYGGU
Chamber Vacuum Sealer amzn.to/2wQp7wF
Butcher Twine & Dispenser: amzn.to/35QFhIa
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
Hobart Edge Deli Slicer (high end): amzn.to/3lRYTB7
EQUIPMENT LINKS
Small accurate Scale for spices: tinyurl.com/tzsx8mk8
Large Capacity Scale: tinyurl.com/hm3m282j
1.5hp #22 Meat Grinder: tinyurl.com/psn5h9ts
#12 Economical Meat Grinder: tinyurl.com/56uy52vk
5# sausage stuffer: tinyurl.com/yeryczuc
20# Electric Sausage Stuffer: tinyurl.com/25u9n25b
Stainless Steel Dutch Cheese Press: tinyurl.com/y7r4xmuw
33# capacity scale: tinyurl.com/mv8mx3pm
Hand heald vac sealer: tinyurl.com/5cs77d2m
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Thermapen Mk4 - tinyurl.com/y224z7ke
DOT Kitchen Temperature Reader - tinyurl.com/3pxtc6
Signals (4 Channel Temperature Probe) - tinyurl.com/eu6hu67m
Extra Big and Loud Kitchen Timer/Alarm - tinyurl.com/4xcj9wcw
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Eric
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They should feel blessed that someone with the knowledge you have is helping them.🙏
I’m glad you didn’t waste the meat letting it go the entire length of time.
If the test without meat didn’t work I can’t see why it would have worked with the meat. Cudo’s to you for taking it that extra mile. Unnecessary extra mile in my estimation but you still did it to be complete.
Eric, outstanding testing and video, one of your best yet! You addressed every concern I had, and it sounds like you will look at airflow soon. All your comments on this one make me trust you as a reliable tester. But...WOW was cranking out all those meats impressive! I'd love to see the recipes. Your video editing is concise and fast, zero wasted time, and you're one of the best on camera speakers I've ever seen! Awesome work!
Wow, thanks!
I would love to have the recipes Eric.
It's giving me ideas on what I should do in tropical India. Thanks 😇
Eric, thanks for all the work you do to find the best options and huge thanks for sharing them!
My pleasure!
Eric - the central air system in my basement with a masonry fireplace works the same way having only one compressor and one evaporator to control the temperature AND the humidity. If you set the thermostats' humidity control down to a comfortable level, say 50%, the compressor has to run longer cycles to dry the air out, therefore pulling the temperature down below the temperature set-point. If you set the temperature to a comfortable level, say 70 degrees, the humidity can end up being too high at around 65% here in the southern US.
The solution was to run a stand-alone dehumidifier and let the central air conditioner just handle the cooling.
I would love to have one of these units but this is the problem they'll have to address. Short of building the unit with two compressors, one to handle the temperature, and one to dehumidify, I don't see how it's going to work reliably and consistently. I guess you could use a solid state refrigeration system but those tend to not last very long. I have one of those in a wine cabinet that lasted less than a year. The replacement lasted less than 6 months!
If they can get the bugs worked and you put your seal of approval on it I'll buy one!
great and honest test results, thank you sir!
Thanks Eric, can’t wait for the follow up
Solid testing right there , haven't ever had the need for adding humidity in mine , but that will vary , itn that set up I would thing a "reheat" system while the compressor is running would help and prevent from over cooling while keeping the humidity in control
Hi Eric. Great vid! I would love to see the picanha recipe. Thanks.
Hi Eric, I’m sure they will overcome the problems. The way the chamber looks like is really professional. Hope they take your advice. Can you please post the recipes on your website. Thanks for that. Greetings from Holland. 👌👌👌👋👋
Hi Eric - I would really like to see these recipes for the charcuterie. Amazing work!
I'd love to see those recipes.
Looks like we have a few hurdles to overcome. If you want to get all the latest updates and news about Cavern, sign up here @ FirstBuild: tinyurl.com/yywjtbrv
Great test video, thank you! I really like your precision, and I always try to keep myself as well to it.
Meanwhile, deep down at the recommended videos section I found a local guy from my country who doesn't care at all about meat freshness, humidity, pH, temperature, grinding process, adding cures and cultures etc etc and has more views than your channel, and I feel devastated between two facepalms and think that the world is just not fair haha...
LOL. I see that as well.
Why is this so interesting? I dont even do this stuff, but this so interesting! :))
As a software engineer the next thing to test is to change one variable. Whack in a dehumidifier and one single salami. See how the fans affect the product.
💯% Eric keep up good work.
👊👍🇿🇦
Great video. Can you share your cure recipes ?
I think the designers should go back to your video "How to pick the right dehumidifier"😄 The other day Food Insider posted a video about Suffolk Black Ham that looked incredibly unique and interesting. I would love to see your take on it
Eric you are great teacher, I need your advice, how can I shot a friezer in 2 doors fridge??
I got 2 controllers(temperature and humidity)….or I just need to combine and cut a freezer bottom and temperature controller will set it up ????
Thank you
I have a burning question, is it possible to cold smoking inside a curing chamber, if the chamber was big enough and the cold smoke tube was protected some how.
I never would have recommended a full load of product. It's a good thing for the old system/ refrigerator to fall back on. Calibrate and trust your measurement equipment. If the manufacture can't stay within a operating tolerance with an empty chamber they can never be trusted with $100 + dollars of meat left alone for days & weeks at a time. Thanks for your evaluation on this new product
Nice vid! Recipe's please if you can. Cheers
Hi Eric, just like how you have prepared this test of the curing chamber prototype, I wanted to ask you if you could make a testing about "The Sausage Maker 100 Lb stainless steel electric smoker", I have not received more opinions about this equipment and I think it would be a good for and amateur like me in my small charcuterie. Greetings.
Eric - Thanks for doing the beta testing and sharing your findings. I would prefer an out of box product but only if it works as it needs to. Would you know if the Steakager Pro 40 would have the same problem controlling humidity?
I just got one and testing it out atm seems to be ok so far!
@@redrum430 that's great yo hear. Id love to know if you have the same problem with too high of humidity once you've used it for a bit. Thanks
@@smendlik I will give you an update in a few weeks
@@redrum430 Any update on how the Steakager is working for charcuterie? Specifically on how well it controls the humidity?
@@smendlik Hey Steve, it's been working real well humidity with about 15 pounds of meat in it has been about 74 to 77 percent and temperatures bang on,I would recommend it as I have had no issues so far hope that helps. Also using a govee for temperatures and humidity as the one with the app isn't as accurate
These are rather big swings in temperature and humidity, which mean that their control system is not working properly. Do you know what controller they are using or if they designed their own control circuitry?
Would you share the Picana recipe?
1st! Nice to finally see the unit.
Yeah. If they overcome the issues I'm definitely interested.
Hello Eric , your best fan from Montréal Canada 🇨🇦.
Where are you in South America?
Eric, what unit or sensor is giving you that nice software tracking your temp and humidity all at once? I'd like to get that also! Thx
It's this one. An absolute must IMO: amzn.to/3rc4hnh
I own 4 of them 😉
Erick I need your advice, i gat a fridge, I bought all controllers, but how. Can I disconnect my freezer, fridge keep temp, but freezer is working,
Second question- what you do with fridge controller on top under a freezer??? It’s steel freezing…in don’t do a whole between - afraid little, but what my stpeps before I drill it. Thank you
You can't disconnect your freezer. That's where the source of the cold is coming from. I removed the barrier between the fridge and the freezer but that's not necessary. You can leave it and only use the fridge part. If you do plan on removing that section be very careful and work slowly. There might be some gas lines in there that you don't want to puncture.
I do a lot of refrigerator repairs. One problem if you leave the freezer separate from fridge, the fridge us usually cooled just by airflow from the freezer. So there is usually a recirculation fan running a LOT. You can't really disable that fan, and still get the cold from freezer to the fridge. Whenever a fridge isn't staying cold enough but freezer still works, that fan is always blocked by too much food, or stopped working. This is one area of Eric's fridge conversion that could use more info, as he talks about disabling that fan and/or replacing with computer fan... that could really make the unit inefficient, causing freezer to overwork just to get fridge part to stay at 55, due to reduced cooling airflow. Best thing is a dedicated refrigerator with no freezer, 2nd best is removing separator so it becomes one space.
@@2guysandacooler thank you Eric.
@@dave_in_az ok, I see that, first option is not working for me , because I have 2 for fridge ( frozen on top, and bottom fridge) it’s GE gts17jbwarcc , second option is better I think
So I remove seporator and I need to do some disconnection ????
Can you please explain it little more!
Thank you for advice, I’m new in this chambers but I can understand and do thinks ;)
Artem, you don't have to disconnect anything on a fridge with freezer. Just set all existing controls on fridge full cold, then plug into inkbird controller to let it turn power on off to hold desired temp. You could just leave it all as is. But to make it more efficient, if you open up any divider between freezer and fridge compartments, it will run smoother with less fan flow. However, you have to be super careful there are no condensor coil gas lines wrapping the freezer between it and fridge. Just don't go in there and jack up the actual cooling lines is all.
please post your recipes =)
I was really afraid that the outcome would be a fail. It is hard to make something not designed for precision work in a different application hold precise accuracy. Upon first look on your other video it was obvious the designers didn't know anything about curing chambers or they were trying to do it on the cheep. A lot of the design flaws were below entry level and should have been obvious.
Dry curing in a modified refrigerator requires precision. Lots of variables to consider to produce high quality meats and cheeses. I don't believe they have extensive Dry Curing experience but fortunately they have me😁. The feedback I give them is much more extensive than the videos I upload show. I think we will be seeing some nice changes as this unit evolves..
@@2guysandacooler I think they picked the right guy for this. You learn a lot from trial and error of building your own chamber that can't be learned in engineering school. It will be interesting to watch the evolution of this thing. I just wonder if they will consider the changes needed not cost effective.
This is what happens when people without experience design products for the rest of us. Are these guys engineers?
PUTIN meat into cavern...
There is no way that unit can have anything but 90% humidity loaded with meat and 2 inches of water in the pan. Fact is that chamber needs to be dry as popcorn at the start, and just add teaspoons of water to keep the meat from drying out too quickly.