Welcome to part 1 of testing out an aging/ curing chamber. Because this product isn't quite available, I don't have a link to share with you but as soon as it becomes available, I'll let you know. In the meantime, in the next episode we will be adding meat. What meat projects do you want me to see me put into this cabinet! I'm kind of leaning towards Pitina but i can't wait to hear your suggestions.
Honestly I would try multiple items since I think that would be how most people would likely use it. Maybe have a dry aged steak, salami and say a bresaola.
You were worried about the fan in the middle. I think you should do what failed in the cavern series and see if the fan causes the same issue. That’s the only way to find out.
IIRC, Eric lives in a fairly humid climate. I live in a very dry climate. Humidification is a must for all my dry curing efforts, especially after the product finishes throwing of much of it's moisture in the early stages of curing. Even if this chamber works for Eric, I doubt it could work for me
I would put a deflector to the back for that top fan, otherwise the airflow will dry your salami, same as the cavern. You know it, I know it and everyone that modified a fridge with a fan for drying knows it 🙂
i would really hope that someday somebody would put out something like this with built in humidity so that you could double it's usefulness and also use if for cheesemaking.
You know what you're doing sir... you should partner up with a reputable company and build one yourself. With all your knowledge it would be a success for sure! I know I would love a smaller unit that is affordable. I love the thought of the Sausage Maker one but at 4500 USD... that's a bit steep for me. Fingers crossed this product measures up to its claims!
It looks promising. If the fan becomes a problem you can always put a baffle on it. I think in your neck of the woods a dehumidifier should work fine. You are the expert on dry aging so what ever you decide is great.
This is the process I have in my wine fridge - basically I just have my dehumidifier set and as the humidity gets over the threshold, it kicks on and reduces down below a floor. It’s not perfect but when I add a humidifier, they just fight each other. It works pretty well for me. W no fan.
Patina and biltong generally take less time if you want to front-load prelim results of this experiment earlier on your calendar...both well within your skill range too....
Hum... only works by dehumidifying... are most recipes high enough moisture that it will work if you are somewhere like I am with nearly a desert humidity?
Nice!!! Maybe put around a 40mm-45mm salami in there. I think a 32mm might not be telling enough of the environment. As I have dried 32mm salami in my closet over 10 years ago just fine before I knew anything about haccp or sop or techniques 😂😂 40-45mm is just large enough to get a good feel for the airflow, humidity, and temp fluctuations i believe 🙌 very cool to see what you decide Eric 🎉
I think your test Salami should be something basic and on the easier side of the scale. Being a more affordable unit it will cater to people getting into salami's and possibly their first salami. I think keep it simple. I do have to say Eric, normally I would prefer you to go all out and work your magic to make something absolutely fantastic. Excited to see how this unit pans out. Cheers
Awesome size, about the size of my wine cabinet and i think I can place it on top of it. Do a standard salami they tend to be a good middle of the road charcuterie also my personal favorite. Keep up the great work.
I would do a meat product that has a very good chance for failure , especially that can be carefully noted as to the problem. I enjoy your blog Best regards.
I would definitely be interested in seeing how a fermented sausage product would work in this cabinet. I have avoided fermented salami because I only have a small refrigerator that I use for drying sausages. I also hope it is affordable!
I’d like to see if it can handle a soft salami like Nduja, I think that would be a challenge, even though it’s easy to make, that humidity has to be spot on or it won’t stay soft
It looks like the modified wine refrigerator I'm using now, its a little smaller but if can cure out a few chubs of salami thats great. Yeah do a couple salami or something.
I found a press release of haier introducing at a trade show a dry aging fridge under the Casarte brand . Maybe why the First Build project was abruptly terminated?
Dimensions? You commented below that there are potentially multiple sizes they plan to offer. Would the one you showed here fit something as large as a prosciutto?
Eric - for testing I would recommend NOT doing the simple stuff like dry aged beef, go for something that would tell us if this is a legit option vice building our own. On the fan location issue, perhaps mount a stainless steel plate about an inch below the fan and a few inches wider than it. This should push all the air towards the sides, then down the walls and back up creating a nice convection. Looking forward tot he next vid. P.S. I still haven't need the new smoker your referenced to me that Smokin-It was coming out with - do you have a release date on that? Thnak you. V/r Bob
Thanks for the video. Overall, it looks like a great system. I am wondering however what the inside dimensions are. To get an idea, do you think a 7 bone beef rib roast would fit on a rack or be able to be hung for dry aging? So I can get an idea how big the inside is. Also... any idea the what the price will be?
Hi Eric! It looks like a promising proyect. I have a question i hope you can answer: Is it possible to cook summer sausage until 130f internal temp and then hang it to dry until 40% weight loss is accomplished? I want to try this but i dont know if its safe... from what i have investigated it should, but I know maybe you can give me a good answer for this. I used Flavor of italy for culture and cure #1. I believe i can get the targeted weight loss between 23 - 30 days.
I'm not entirely sure about the price. Once the product launch happens, we will have more details. If I'm not mistaken, I think that there are several sizes that are being released. So, there's going to be several price points.
Can you do jerky in this aswell i have ony done jerk in a cheap dehydrator but would like to branch out to salami etc aswell. Never mind just realised he said 7o degrees ferinhet. Surley there is no way you could safely dehydrate jerky at temperatures that low
@@2guysandacooler Shimp and lobster Sausage Shrimp mousse 275g peel and deveined shrimp 5 g kosher salt 140 g room temp butter In robo coup process shrimp and salt into fine paste, then add butter to process to emulsify . Cook 1 lobster Clean and cut into small chunks Mix shrimp mousse and lobster piece together add any season for your preference Personal Season Add 5 g lemon zest 1 g chili flasks 2g rosemary ,chop fine Mix well and foam. Cooking can be poached or pan seared
I was wondering about that. I'll have to check it out for myself as cheese is a funny thing. Depending on the cheese, humidity needs to be pretty high at all times otherwise the cheese will dry out too much. Should be interesting.
@@2guysandacooler hopefully the dehumidifier is adjustable enough. There's always containers and ways to control humidity. Some cheese with molds could be cultured in that micro climate. The glass is nice to observe progress.
Hi Erick I love you channel I am new at making sausage and salami and your video are great but I have the pro smoker reserve 50 and it throws a h4 code humidity problem .called customer service great to work with its problem with the fan sent me a new one replaced it worked for about a month called them back same problem so they sent me a new one same problem also the power button does not work on both units just wondering if you have had the same problems
My chamber will be in my unheated workshop, avg daily temps now are 40 to 46 degrees, Well insulated, never freezes but......what is the best option for keeping temps around that 55 degree for dry curing .
@@2guysandacoolerI'd be willing to volunteer myself for the experiment but only if I can recieve a free cabinet for my dehydration time and rehydration process😂 just how dry does this Italian need to become in order to prove the experiment a success?
Welcome to part 1 of testing out an aging/ curing chamber. Because this product isn't quite available, I don't have a link to share with you but as soon as it becomes available, I'll let you know. In the meantime, in the next episode we will be adding meat. What meat projects do you want me to see me put into this cabinet! I'm kind of leaning towards Pitina but i can't wait to hear your suggestions.
Pretty interested in the results, looking forward to pt2!
I say Salami , if it works for that all else is Cake !!!
Your the expert not me !
How about some spicy capicola? 👌🏻🔥
Honestly I would try multiple items since I think that would be how most people would likely use it. Maybe have a dry aged steak, salami and say a bresaola.
@@joeman70 I think different charcuterie makes sense. The dry aged beef on the other hand needs a lower temp. Would have to do that part on its own..
You were worried about the fan in the middle. I think you should do what failed in the cavern series and see if the fan causes the same issue. That’s the only way to find out.
Any info on the cost of the new unit?
Totally agree 👍
$1299.99 normally, this past Cyber Monday they had them for $999.99 @@gaylenwhited7284
IIRC, Eric lives in a fairly humid climate. I live in a very dry climate. Humidification is a must for all my dry curing efforts, especially after the product finishes throwing of much of it's moisture in the early stages of curing. Even if this chamber works for Eric, I doubt it could work for me
Eric would you consider you doing a video showing the similarities and differences between a dry aging cabinet, a curing cabinet and a cheese cabinet?
I would put a deflector to the back for that top fan, otherwise the airflow will dry your salami, same as the cavern. You know it, I know it and everyone that modified a fridge with a fan for drying knows it 🙂
i would really hope that someday somebody would put out something like this with built in humidity so that you could double it's usefulness and also use if for cheesemaking.
You know what you're doing sir... you should partner up with a reputable company and build one yourself. With all your knowledge it would be a success for sure! I know I would love a smaller unit that is affordable. I love the thought of the Sausage Maker one but at 4500 USD... that's a bit steep for me. Fingers crossed this product measures up to its claims!
It looks promising. If the fan becomes a problem you can always put a baffle on it. I think in your neck of the woods a dehumidifier should work fine. You are the expert on dry aging so what ever you decide is great.
This is the process I have in my wine fridge - basically I just have my dehumidifier set and as the humidity gets over the threshold, it kicks on and reduces down below a floor.
It’s not perfect but when I add a humidifier, they just fight each other. It works pretty well for me. W no fan.
Can't wait to see this in action Eric!
What ever you do it’s going to be great. Whether it’s successful or not I expect honesty as you have always shown.
Looking forward to seeing your results from working with this unit
Patina and biltong generally take less time if you want to front-load prelim results of this experiment earlier on your calendar...both well within your skill range too....
Hum... only works by dehumidifying... are most recipes high enough moisture that it will work if you are somewhere like I am with nearly a desert humidity?
Nice!!! Maybe put around a 40mm-45mm salami in there. I think a 32mm might not be telling enough of the environment. As I have dried 32mm salami in my closet over 10 years ago just fine before I knew anything about haccp or sop or techniques 😂😂
40-45mm is just large enough to get a good feel for the airflow, humidity, and temp fluctuations i believe 🙌
very cool to see what you decide Eric 🎉
Looks awesome, in reference to fan issue, depending on airflow...maybe place some type of diffuser plate.
I think your test Salami should be something basic and on the easier side of the scale. Being a more affordable unit it will cater to people getting into salami's and possibly their first salami. I think keep it simple. I do have to say Eric, normally I would prefer you to go all out and work your magic to make something absolutely fantastic. Excited to see how this unit pans out. Cheers
I wonder how well it will work for cheese. I know it's not your wheelhouse but knowing it can multitask would be a big bonus.
Looks good, since you ruined so much meat, with the cavern, I think you should go with something that is just a bit easier...
Thank you so much for sharing the video. I appreciated.
Simple to start but I trust your judgment
Awesome size, about the size of my wine cabinet and i think I can place it on top of it. Do a standard salami they tend to be a good middle of the road charcuterie also my personal favorite. Keep up the great work.
I would do a meat product that has a very good chance for failure , especially that can be carefully noted as to the problem.
I enjoy your blog
Best regards.
certainly looks interesting, and better than some self built thing. Looking forward to see your review(s) eventually!
we're all assuming the fan blows, but maybe it draws?
I would definitely be interested in seeing how a fermented sausage product would work in this cabinet. I have avoided fermented salami because I only have a small refrigerator that I use for drying sausages. I also hope it is affordable!
If you are drying sausage , you are making a fermented salami, you got this… just rock some larger casings
I was looking for their online catalog and did not see this item.
I'm hoping it is a reasonable priced item
I’d like to see if it can handle a soft salami like Nduja, I think that would be a challenge, even though it’s easy to make, that humidity has to be spot on or it won’t stay soft
It looks like the modified wine refrigerator I'm using now, its a little smaller but if can cure out a few chubs of salami thats great.
Yeah do a couple salami or something.
Looks beautiful!!!
Agreed pitina it is. Good test for the new cabinet.
I vote some salami or an assortment of what you tested the cavern with.
looking forward for this!!
i'd suggest to try the, all at the same time, if there is room.
@2guysandacooler Do you think you could fit a prosciutto in there?
what happened to the must or bust series ?
Another great episode Eric, please make some South African Biltong.
I found a press release of haier introducing at a trade show a dry aging fridge under the Casarte brand . Maybe why the First Build project was abruptly terminated?
What's the model number?
@@impactodelsurenterprise2440 I don't think they ever released it
This unit looks promising. How about doing a soppressata
How about a variable speed fan retrofit or maybe a program update?
Test with Soppressata!
Did you test it out? I would love to see something a bit more provincial dried aged. Chicken possible? Or beef brisket?
But don't we already have a great company that sells small dry agers for home use? Called DryAger? I mean wouldn't you recommend them?
Dimensions? You commented below that there are potentially multiple sizes they plan to offer. Would the one you showed here fit something as large as a prosciutto?
Only if it was from a young pig.
Eric - for testing I would recommend NOT doing the simple stuff like dry aged beef, go for something that would tell us if this is a legit option vice building our own. On the fan location issue, perhaps mount a stainless steel plate about an inch below the fan and a few inches wider than it. This should push all the air towards the sides, then down the walls and back up creating a nice convection. Looking forward tot he next vid. P.S. I still haven't need the new smoker your referenced to me that Smokin-It was coming out with - do you have a release date on that? Thnak you. V/r Bob
Last I heard they will be available mid September
Thank you Eric. @@2guysandacooler
I want to see how a pitina would do
Does the blow into the chamber or pull air out?
Would you recommend the Steak Ager as a dry ager and charcuterie curing chamber?
I've never used one of their units. Not sure how they well they would make charcuterie
Go nuts.... Lots of sausage
Any idea what this cabinet will cost?
Thanks for the video. Overall, it looks like a great system. I am wondering however what the inside dimensions are. To get an idea, do you think a 7 bone beef rib roast would fit on a rack or be able to be hung for dry aging? So I can get an idea how big the inside is.
Also... any idea the what the price will be?
not sure about price and when i get off of work ill see if i can get the inside dimensions
load it up and see how much it will hold
Capocollo
I second that vote. One of my all time favs. Have 7 hanging as we speak. One ready next weekend I hope. Usually we'll worth the wait
Yes
How much did you pay for the dryer?
Curious about the cost of the cabinet.
Same here, maybe not posted yet
Hi Eric! It looks like a promising proyect. I have a question i hope you can answer: Is it possible to cook summer sausage until 130f internal temp and then hang it to dry until 40% weight loss is accomplished? I want to try this but i dont know if its safe... from what i have investigated it should, but I know maybe you can give me a good answer for this. I used Flavor of italy for culture and cure #1. I believe i can get the targeted weight loss between 23 - 30 days.
Yes. You can do that. I would weigh the sausage before you cook, then calculate a 40% weight loss at that time.
@@2guysandacooler thank you very much Eric!
can use Dehydrator Machine ?
Did I miss it mentioned? Any idea of price?
I'm not entirely sure about the price. Once the product launch happens, we will have more details. If I'm not mistaken, I think that there are several sizes that are being released. So, there's going to be several price points.
Can you do jerky in this aswell i have ony done jerk in a cheap dehydrator but would like to branch out to salami etc aswell. Never mind just realised he said 7o degrees ferinhet. Surley there is no way you could safely dehydrate jerky at temperatures that low
Do they have a approximate price on the dry ager?
Maybe some biltong!
Ohhh I bet it would make amazing biltong!!
Nice!! Have you made a shrimp sausage before?
Not on the channel. Do you have a great recipe?
@@2guysandacooler yes I do!!!
@@2guysandacooler Shimp and lobster Sausage
Shrimp mousse
275g peel and deveined shrimp
5 g kosher salt
140 g room temp butter
In robo coup process shrimp and salt into fine paste, then add butter to process to emulsify .
Cook 1 lobster
Clean and cut into small chunks
Mix shrimp mousse and lobster piece together add any season for your preference
Personal Season
Add
5 g lemon zest
1 g chili flasks
2g rosemary ,chop fine
Mix well and foam. Cooking can be poached or pan seared
OHHHH Thanks for sharing!! I will be making this😁
@@2guysandacooler cool 😎
How would you maintain 70/75 percent humidity towards the middle and end of drying as the meat had lost most of its moisture?
great question. I'm filming the conclusion to that video this week. So i get to see how it acts first hand.
Could be great for aging cheese! But it needs to be at least twice as big for anyone remotely serious about their craft.
It will fill up Quick!
I was wondering about that. I'll have to check it out for myself as cheese is a funny thing. Depending on the cheese, humidity needs to be pretty high at all times otherwise the cheese will dry out too much. Should be interesting.
@@2guysandacooler hopefully the dehumidifier is adjustable enough.
There's always containers and ways to control humidity. Some cheese with molds could be cultured in that micro climate. The glass is nice to observe progress.
Can you use this to dry and cure cannabis? Ala Cannatrol?
Hi Erick I love you channel I am new at making sausage and salami and your video are great but I have the pro smoker reserve 50 and it throws a h4 code humidity problem .called customer service great to work with its problem with the fan sent me a new one replaced it worked for about a month called them back same problem so they sent me a new one same problem also the power button does not work on both units just wondering if you have had the same problems
I have not had that problem. Has Pro Smokers taken care of the issue for you?
My chamber will be in my unheated workshop, avg daily temps now are 40 to 46 degrees, Well insulated, never freezes but......what is the best option for keeping temps around that 55 degree for dry curing .
a small seedling mat or reprile geating stone/mat. couple that with an inkbird temp controller and you should be fine
thanks so much for the reply, your channel rocks
@@2guysandacooler
Dryed Italian
LOL. The way you wrote that implies we need to actually dry an Italian. 😂😂😂😂😂😂
@@2guysandacoolerI'd be willing to volunteer myself for the experiment but only if I can recieve a free cabinet for my dehydration time and rehydration process😂 just how dry does this Italian need to become in order to prove the experiment a success?
Waiting...
has anyone purchased this and had success? also what model is this. a website and link to the unit will be most helpful
check the description box
Spanish lomo
Did I ask something taboo? Why no answer yet?
Can you cure ham
sure
Yeah unfortunately 1200 bucks a bit too much for me 😅
1300 bucks for a 40 dollar dorm fridge with a 80 dollar dehumidifier? C'mon man......
🤣🤣 build one.... its a little trickier than you might expect
@2guysandacooler I have no doubt it is, but 1300 bones is pricey
Very cool! Is this overkill for biltong?