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! Time Stamps: Intro to Curing Meats at home : 0:00 Preparing your Cured Meat Chamber: 0:29 Keeping Organized: 1:00 Fermenting Salami 2:08 Controlling Humidity for Salami 2:46 10 days in drying salami: 3:48 20 days in drying salami: 6:29 30 days in drying salami: 6:42 40 days in drying salami: 8:40 Cleaning and Packaging Salami: 9:10 Outro: 10:10 MORE SALAMI AND SAUSAGE RECIPES: https://www.mattthebutcherdmv.com/gen... AMAZON PRODUCT LINKS SEEN IN VIDEO: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. (Any commission made from the Amazon affiliate sales will go back into video content for this channel, thanks for your support.) -Sausage Stuffer, 5 Pound Stainless Steel Vertical : https://amzn.to/46S15Ax -Digital Thermometer and Humidity Gauge: https://amzn.to/3KEhGym -Ink Bird Vacuum Sealer: https://amzn.to/3QEZDMi -The Sausage Maker Insta Cure Salt #2: https://amzn.to/46VauaE -5 Gallon Bucket Liner Bags: https://amzn.to/43y4dP2 -Boning Knife Russel 5 5" : https://amzn.to/44VhzWZ -3-Prong Sausage Pricker: https://amzn.to/43z9qq7 -Cooking Twine (500 ft): https://amzn.to/3K6LO5b -Digital Pocket Gram Scale: https://amzn.to/44vjdyN -Escali Kitchen Food Scale: https://amzn.to/3DkseyB -Teak Wood Cutting Board (18x14x1.25): https://amzn.to/3pLuuMk 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] Thanks for watching! * * * THANK YOU TO OUR CHANNEL SPONSOR CRAFT BUTCHER PANTRY: https://butcherspantry.com/?ref=696 * * If you want to follow my daily life as Matt the Butcher, check out my Instagram and Facebook for daily stories and other meaty content that doesn't make it on to YouTube! NEW!! MATT THE BUTCHER MERCH!!! : https://teespring.com/stores/matt-the... Follow me on Instagram:   / matt_thebutcherdmv   Follow me on Facebook:   / matt.levere   Also, check out my website! https://www.mattthebutcherdmv.com tags: #drycurechamber #drycuring #curedmeats #diychamber #drycuringchamber #curingmeatathome #charcuterie #winecooler #fermentation #mattthebutcher #salami #salumi #preservedmeat