My Drying Chamber

After a lot of obsessing, forum scouring etc, I decided to create my drying chamber. And its now looking well populated!


Fan and humidifierA full hight fridge driven by an STC1000 to control the temperature and a WDC8040 linked up to a fan to manage the humidity. They are working perfectly. Currently its set at 12 deg, 75-80% humidity for slow drying to develop optimal flavor.








Top half, left to right

Top Half


Bottom half, this weekend’s work, left to right

The bottom half

  • coppa, eta 1-2 months – different herbs/spice and curing process
  • 2 * guanciale,  eta 1 month –
  • bresaola, eta 2-3 months – different herbs and spices

I’ll start posting recipes once I’ve tasted what comes out.

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