Dry Curing Meats in a Wine Fridge: Before, During, After // Matt the Butcher

In this video, you'll find more information on how I use a wine fridge at my house to dry cure meats. I'll take you through the process from start to finish as I cure three different types of salami in my curing chamber. Let me know if you have comments or questions about the process!

FULL SALAMI RECIPE/PROCEDURE BELOW

Salami Medi: https://youtu.be/vI98kOQyXVY
Venison Salami: https://youtu.be/75nYk8IJVlo
Dark Knight Salami: https://youtu.be/60KieJPdIHQ
About Case Hardening:
One of the reasons I pay so much attention to the humidity, is to avoid case hardening, which can be prevented by keeping the humidity high and letting it slowly drop through the drying period. Too much air flow and too little humidity can dry out the surface so much that it becomes too hard for moisture to move through the salami. As a result, the inside won't dry properly or cure. One way to know if this has happened is that when you cut the salami, you'll see a dark ring around the outside, and the inside is still soft and squishy. [case hardening photo taken from ifoodblogger.com]

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Видео Dry Curing Meats in a Wine Fridge: Before, During, After // Matt the Butcher канала Matt the Butcher