Meat curing cabinet
Posted:
Mon Mar 04, 2013 9:45 pm
by Bakerboy59
Hi everyone I'm new on to here and I'm setting up a charcuterie business in a butchery.
I was wondering if anyone had any information on where to purchase a curing cabinet.
I need something that I can set time/temp/ humidity etc as I'm busy in the shop all week.
All advice gratefully received
Regards bruce
Re: Meat curing cabinet
Posted:
Tue Mar 05, 2013 12:01 am
by wheels
Hi Bruce, welcome.
Where are you in the world? As you'll appreciate, it's somewhat important to any reply.
Phil
Re: Meat curing cabinet
Posted:
Tue Mar 05, 2013 8:57 am
by ped
Re: Meat curing cabinet
Posted:
Tue Mar 05, 2013 5:25 pm
by wheels
I guess that a lot depends on the size of the operation. You may be best to consider environmental control of a whole room/walk-in, rather than a cabinet.
Hopefully, one of our members who operates commercially in this field will advise further.
Re: Meat curing cabinet
Posted:
Tue Mar 05, 2013 10:36 pm
by BriCan
wheels wrote:I guess that a lot depends on the size of the operation. You may be best to consider environmental control of a whole room/walk-in, rather than a cabinet.
Hopefully, one of our members who operates commercially in this field will advise further.
http://www.coolmarket.co.uk/moreinfo.ph ... 9&offset=0again depends on space, the one out at the smokehouse where I used to work only cost 64.33 GBP ($100 CAD)
Re: Meat curing cabinet
Posted:
Wed Mar 13, 2013 12:31 am
by will_raymo2000
Possibly something to look into would be potentially a bread proving/retarding cabinet. These come in full height sizes and have heat/cool and humidity controller built in like the purpose built curing chambers.
The average temp control seems to be from -5*C to +3/4*C. Perhaps a little on the chilly side? But on websites like
http://brookfood.co.uk/used-equipment/r ... -provers-1 they are certainly more available second hand than purpose built curing chambers from what I can tell.
Just a thought!