People have been curing their food for as long as there has been civilization.
Room for curing food.
Curing has been a part of food preservation since the beginning of civilization.
For cannabis however no salt is needed.
Curing will remove this excess moisture and all it contains.
To dry cure meat with salt cover it entirely in salt for a full day.
Best used to cure hams bacon and smaller cuts of meat dry curing involves applying the cure mix directly on the meat.
This moisture affects taste fragrance and cannabinoid content potency.
The room should ideally be kept between 60 and 70 degrees fahrenheit with a humidity level between 45.
Good size for most curing chambers in the community been used a lot.
When most people think of curing they think of salting meat.
After curing remove excess salt by rinsing your meat.
I spent a good deal reading before venturing into curing meats and you should too.
Plug straight into the humidity controller.
Place humidity monitor thermometer inside the dry locker.
From there put your meat in the refrigerator and let the curing process take place.
Curing can be thought of as an extension of drying with an altered environment to facilitate plant processes.
Thoroughly wash and sanitize the inside of the dry curing locker.
Plug the dry cure locker into power supply along with all controllers humidifier or dehumidifier and fan.
After the application place meat into a plastic food storage bag and tightly seal.
The centuries old practice of curing foods with salt is simple to do and has been perfected over the years to create some of our favorite and well known delicacies from prosciutto to pepperoni.
There were a few good books i ve read and these two charcuterie and salumi by ruhlman polcyn are very good.
Notice the analog hygrometer on the back wall and the regular thermometer at left.
Even after plants branches or buds have dried on screens or been suspended in a drying room for five to seven days and appear to be dry they still contain moisture inside.
I had one of the older models but it s the same appliance with a bigger cleaning hole and they changed the.
For most curing chambers this should do the job very nicely.
Some publications distinguish the use of salt alone as salting corning or salt curingand reserve the word curing for the use of salt with nitrates nitrites.
Top rack for hanging meats.
Curing is any of various food preservation and flavoring processes of foods such as meat fish and vegetables by the addition of salt with the aim of drawing moisture out of the food by the process of osmosis because curing increases the solute concentration in the food and hence decreases its water potential the food becomes inhospitable for the microbe growth that causes food spoilage.
It s got the larger cleaning hole which is a plus also.
