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Cleaver build curing cabinets for salumi, and they exist because a spare beer fridge and a bit of hope only gets you so far. Drying salami is about holding temperature and humidity steady for weeks on end, and an ordinary fridge is designed to do more or less the opposite. A purpose built cabinet is what lets you hang a batch in February in Melbourne and know it will still be right in April.
What we stock is the full size range, so the question is really how much you hang at once. The Piglet at 154L and the Bullock at 154L are the starting point and suit a family making a batch or two a year. The Weaner Plus at 240L is the middle ground for someone who has outgrown a first cabinet. Above that, the Boar Plus at 380 L and the Hog Plus at 450L are for serious home producers hanging whole muscle cuts as well as salami.
The advice we give everyone is to buy bigger than you think you need. Air has to move around each piece, and a cabinet packed shoulder to shoulder dries unevenly. People regret going small far more often than they regret the extra space.
Both stores stock them, Laverton North and Epping. Also see salumi curing cabinets, hygrometers and testing and salami and sausages.
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