Building a walk-in curing room from scratch

[Salumeria]

Hi, I’m new here as a member.
I am a self confessed curing nut, to the point my wife thinks I need therapy.
I make only Italian salumi (including all the whole muscle cuts) and to date making it at home has been very successful with great consistant results.
Now I want to UP my game.
I plan to make salumi commercially and have secured premises in a farm butchery.
Question?
Has anyone built a walk in commercial curing room from scratch?
I think I know how to do it and am confident I can achieve the desired outcome, but once I invite Environmental Health to come and look I need to be sure all is OK.
Any advice?
Thanks

[crustyo44]

Hi,
Have look at www.storeitcold.com. The Coolbot and a small air-conditioner combined seem to do a great
job from what I have read.
A forum member in Florida build a large curing chamber from scratch with this system and as far as I know
he is over the moon with it.
Ron Khosla, the owner, will give you all the help you need. Send him an email!!
Keep everyone posted on your progress.
I would like to pick your brains as well about some Italian recipes.
Good luck,
Jan.

[wheels]

Hi Salumeria, welcome.

I know that one of our members who operates commercially in the UK built his own curing room. I'll draw this thread to his attention.

Phil

[quietwatersfarm]

Hi, thanks Phil.

Yep perfectly doable depending on skill, space, time and money!

Depends a bit on the style of curing you are looking at - Commercially things seem to be split down the fast ferment/fridge based curing and a slower simpler and more traditional approach.

One is clearly better for turnover and space than the other and kit is a bit different in each - whats your plan?