Читать книгу Charcuterie For Dummies - Mark LaFay - Страница 16

Later in this book, you learn how to make dry-cured meats like salami and prosciutto. In order to dry-cure meat, you need to be able to control temperature, humidity, and airflow. Unless you have a sweet 200-year-old barn in the hills of Tuscany, it can be a chore to replicate the type of environment you will need to produce dry-cured products. Never fear, though; you have a couple of options. Your first option is to purchase a dry-curing chamber like the one pictured in Figure 1-11.

The Sausage Maker

FIGURE 1-11: Ready-made dry-curing chamber.

The dry-curing chamber controls both its internal humidity and temperature to ensure you get slow, controlled drying. The downside to this type of device is the cost.

Your second option is to construct your own dry-curing chamber. You can do this with a working refrigerator, and some relatively inexpensive sensors and controls like those pictured in Figure 1-12. The detailed process for building your own chamber is outside the scope of this book. However, if there’s an internet search engine, there’s a way!

Auber Instruments

FIGURE 1-12: Humidity and temperature control sensors for a homemade curing chamber.