I found this picture on the internet. While I wish I could do this at home, I had to limit my meat curing to a little smaller space. When we moved into the house, we pulled out the over-the-refrigerator cabinet and replaced it with a wider one that fit our fridge. The old one has been out in the garage ever since. Until now… it has been repurposed as a salami drying chamber.
The cabinet just barely fit under the duct work in the basement.
I installed foil sandwiched bubble wrap insulation to help keep the temperature steady and to provide a moisture barrier.
The foil insulation is stapled in place and taped at the seams to cover the sides back and top of the cabinet.
Grandpa gave me his staple gun during one of the garage clean out visits. I got to use it for the first time since then to hang the insulation. Still going strong!
The actual meat hanging will be supported by dowel rods. The left side closed rod holders:
The right side open rod holders:
The rods cut to length and in place with 6 rods in all with room to hang 2-foot salamis from each level:
The hygrostat and ultrasonic humidifier setup and ready for action:
A couple views of the whole cabinet, ready for the clear plastic sheet that will serve as the “door” of the cabinet:
The first thing in should be some salami sticks. Stay tuned!