The finest cured meats and cheeses are made in basements all over the world. For those of us who live in an apartment or a house without a basement, using a nice cool cellar to cure food is hardly an option. However, we can still cure our own meat with a little bit of ingenuity.
Curing meat requires precise ranges of humidity and temperature so that the meat cures properly rather than rotting or spoiling. To achieve this, we need a large sealable container and way to control the environment of the air inside. Most people use a refrigerator, humidifier and a humidity and temperature dual controller. While there are cheaper models, the INKBIRD Humidity and Temperature Dual-Use Controller is of a solid quality, and is cheaper than buying separate humidity and temperature controllers.
Start by cleaning out all the shelves and drawers from the refrigerator, but place one refrigerator rack as high up as it will go. This is where you will hang your meat when curing. Next, place the sensor for the INKBIRD Humidity and Temperature Dual-Use Controller inside the fridge. Plug the refrigerator into the socket for temperature and set the controller to between 50-60°F. Then plug your humidifier into the other socket and set the controller to between 65-80% humidity. These ranges are optimal for curing your meat without encouraging the growth of bacteria and mold.
The INKBIRD Humidity and Temperature Dual-Use Controller works by running power to two different outlets. When either the humidity or temperature gets out of range, it runs power to the appropriate outlet to turn the connected machine on. In the case of curing meat, it will run the refrigerator when it gets too warm and the humidifier when it gets too dry. If you want your curing area to be even more awesome, add a thermo-hygrometer to keep a second eye on your temperature and humidity and add a desk fan to circulate the air around the curing meat.
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