Dry curing cabinet

[Backroadmeats]

I purchased this dry curing cabinet off marketplace about a year ago. I have done pacetta, Lebanon bologna, pepperoni, and salami. All of them have been very good and with each load my confidence grows. Most because I haven't got sick!! This is my biggest batch of pepperoni of 100lbs. I can't sell it because this cabinet is not nsf rated but I am looking at turning my 8x8 walkin cooler into a dry curing cooler. I should be able to get 6-800 lbs in there once my plan is approved by the meat inspector.. so here is the beginning stages of a 45 day or so dry cure.

[texastweeter]

I turned an old wire rack fridge into one. Just gotta control temp, humidity, and airflow. Have a rib primal dry aging now.

[Backroadmeats]

This cabinet get to 39-40 but not sure how consistent it would be.. just not willing to risk it..

[texastweeter]

A lot of people dry age at 40°. I know a professional butcher that runs 40° and 85% humidity. He doest age as long as I do (I like 70-65 days, 50 minimum, he does 30 days), but has been in business many years here with no complaints. I once raised my humidity to see how it affected yield, but did not like the results.

[Backroadmeats]

Yea it is right on the edge of legal. 41 is the cutoff for temp. This cabinet just wasn't designed for that. Everytime that thing has a blip and gets to higher than 41 degrees it makes paper work that I don't want to deal with. I would like the 35-37 degree range you run in a lot better. If it was just for me it would be fine but making customers sick is bad for business...

[barelfly]

Outstanding! Love seeing charcuterie!!!!!

[Huskee]

That's awesome. Man I love a good pepperoni. Do you ship? I'd love to buy some pepperoni when you're finally able to sell it.

[Backroadmeats]

I will be able to ship once I am usda inspected. Right now I am an equal to plant so I can only sell in the state of mn. But since this is just for my personal use I just give away samples to see what people think of it..

[Jerod Broussard]

SPS, SSOP, HACCP, Pre-requisite Programs, Ingredients Hazard Analysis, Supporting Documentation......Fun Fun!

[Backroadmeats]

YES SIR.. this haacp plan will be even more fun because their aren't many people dry curing sausage around here.. the meat inspector asked if I was sure I wanted to try this!! Sounds like a challenge to me!!

[Backroadmeats]

The mold is starting to form now. Man it smells good when I open the door!!

[Backroadmeats]

8 days in and the mold on the outside is developing nice.. now for the boring part it won't change much for the next 40 days ..

[realdocBBQ]

Ummmm.... wow, that's interesting. Like seriously. Disturbing, but interesting! lol

[Backroadmeats]

Yea I know.it does look pretty different. I am pretty sure everyone thought I was nuts the first time I told them I put that mold on there.. that's what makes it taste so good and be safe!!

[MsTwiggy]

So good!! If I’m shopping for myself I wont buy salmi or pepperoni unless its in a porous casing and has the white residue. Several new artisanal sausage brands have taken over my supermarket and they are all packed in plastic covered in some brown paper so you can’t see it. I have nothing against it except they are trying to garner the price of a real cured meat and in my opinion theirs lack the flavor and texture elements associated with the careful coaxing of the lactobacillus. 🔥🔥🐿️

[Bkhuna]

I'd love to try your products. A suitable donation to your favorite charity (nudge,nudge, wink, wink, say no more) would make a lovely gesture.

[Backroadmeats]

I can give away free samples!!