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A curing cabinet is what you buy when the garage will not hold temperature any more. Melbourne gives you a good six weeks in a cold winter and nothing at all in a warm one, and a cabinet turns salami from a seasonal gamble into something you can do properly in any year.
We stock the Cleaver range, built for exactly this job. The Piglet at 154L and the Bullock at 154L suit a household batch. The Weaner Plus at 240L is the size most families settle on once they have done a season or two. The Boar Plus at 380L and the Hog Plus at 450L are for the households that hang for several families at once, which is how a lot of our customers actually work.
What separates a curing cabinet from a bar fridge is humidity control. Salami needs roughly 12 to 15 degrees and 75 to 80 percent relative humidity to dry evenly. Too dry and the outside case hardens before the middle is ready, which is the single most common way a batch is lost. We also carry a large wine storage fridge with 80 percent humidity control for anyone doing whole muscle rather than salami.
Talk to us about sizing before you buy. It depends on casing diameter and how many families are hanging.
See also natural casings, hooks and hanging and hygrometers. Come and look at one at Laverton North or Epping. Part of our Salami and Sausages range.
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$4,200.00 AUD
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