Welcome to part 1 of testing out an aging/ curing chamber. Because this product isn't quite available, I don't have a link to share with you but as soon as it becomes available, I'll let you know. In the meantime, in the next episode we will be adding meat. What meat projects do you want me to see me put into this cabinet! I'm kind of leaning towards Pitina but i can't wait to hear your suggestions.
@zelcadin
Жыл бұрын
Pretty interested in the results, looking forward to pt2!
@markskibo5159
Жыл бұрын
I say Salami , if it works for that all else is Cake !!! Your the expert not me !
@TheAmazza2
Жыл бұрын
How about some spicy capicola? 👌🏻🔥
@joeman70
Жыл бұрын
Honestly I would try multiple items since I think that would be how most people would likely use it. Maybe have a dry aged steak, salami and say a bresaola.
@2guysandacooler
Жыл бұрын
@@joeman70 I think different charcuterie makes sense. The dry aged beef on the other hand needs a lower temp. Would have to do that part on its own..
@benwagoner9741
Жыл бұрын
You were worried about the fan in the middle. I think you should do what failed in the cavern series and see if the fan causes the same issue. That’s the only way to find out.
@gaylenwhited7284
11 ай бұрын
Any info on the cost of the new unit?
@Ekims_processing
11 ай бұрын
Totally agree 👍
@USMC5905
8 ай бұрын
$1299.99 normally, this past Cyber Monday they had them for $999.99 @@gaylenwhited7284
@stevenjohnson249
Жыл бұрын
Eric would you consider you doing a video showing the similarities and differences between a dry aging cabinet, a curing cabinet and a cheese cabinet?
@itsratso.
Жыл бұрын
i would really hope that someday somebody would put out something like this with built in humidity so that you could double it's usefulness and also use if for cheesemaking.
@BillAckerman
Жыл бұрын
IIRC, Eric lives in a fairly humid climate. I live in a very dry climate. Humidification is a must for all my dry curing efforts, especially after the product finishes throwing of much of it's moisture in the early stages of curing. Even if this chamber works for Eric, I doubt it could work for me
@TheDevnul
Жыл бұрын
What ever you do it’s going to be great. Whether it’s successful or not I expect honesty as you have always shown.
@SmokyRibsBBQ
Жыл бұрын
Can't wait to see this in action Eric!
@jamesmccolgan3230
10 ай бұрын
Looking forward to seeing your results from working with this unit
@kevchard5214
Жыл бұрын
It looks promising. If the fan becomes a problem you can always put a baffle on it. I think in your neck of the woods a dehumidifier should work fine. You are the expert on dry aging so what ever you decide is great.
@pablopeu
Жыл бұрын
I would put a deflector to the back for that top fan, otherwise the airflow will dry your salami, same as the cavern. You know it, I know it and everyone that modified a fridge with a fan for drying knows it 🙂
@pensadorrealista2825
Жыл бұрын
Thank you so much for sharing the video. I appreciated.
@hunt_trap_fish
Жыл бұрын
This is the process I have in my wine fridge - basically I just have my dehumidifier set and as the humidity gets over the threshold, it kicks on and reduces down below a floor. It’s not perfect but when I add a humidifier, they just fight each other. It works pretty well for me. W no fan.
@matthewgander8652
Жыл бұрын
You know what you're doing sir... you should partner up with a reputable company and build one yourself. With all your knowledge it would be a success for sure! I know I would love a smaller unit that is affordable. I love the thought of the Sausage Maker one but at 4500 USD... that's a bit steep for me. Fingers crossed this product measures up to its claims!
@johnconsalazio
Жыл бұрын
Looks awesome, in reference to fan issue, depending on airflow...maybe place some type of diffuser plate.
@andrewgonzales3525
Жыл бұрын
Simple to start but I trust your judgment
@adventureawaits3646
Жыл бұрын
certainly looks interesting, and better than some self built thing. Looking forward to see your review(s) eventually!
@Scrap5000
Жыл бұрын
Looks beautiful!!!
@purdunetae2995
Жыл бұрын
I wonder how well it will work for cheese. I know it's not your wheelhouse but knowing it can multitask would be a big bonus.
@Jen-iy7lq
Жыл бұрын
Patina and biltong generally take less time if you want to front-load prelim results of this experiment earlier on your calendar...both well within your skill range too....
@ppoopalan
10 ай бұрын
Agreed pitina it is. Good test for the new cabinet.
@jerrycochran9155
Жыл бұрын
I would do a meat product that has a very good chance for failure , especially that can be carefully noted as to the problem. I enjoy your blog Best regards.
@JaredPitchford
Жыл бұрын
Awesome size, about the size of my wine cabinet and i think I can place it on top of it. Do a standard salami they tend to be a good middle of the road charcuterie also my personal favorite. Keep up the great work.
@boloren
Жыл бұрын
we're all assuming the fan blows, but maybe it draws?
@jnorth3341
Жыл бұрын
Hum... only works by dehumidifying... are most recipes high enough moisture that it will work if you are somewhere like I am with nearly a desert humidity?
@victormaack2353
Жыл бұрын
I think your test Salami should be something basic and on the easier side of the scale. Being a more affordable unit it will cater to people getting into salami's and possibly their first salami. I think keep it simple. I do have to say Eric, normally I would prefer you to go all out and work your magic to make something absolutely fantastic. Excited to see how this unit pans out. Cheers
@leahtiferetrabinovitz6518
Жыл бұрын
looking forward for this!! i'd suggest to try the, all at the same time, if there is room.
@BobSolimeno
Жыл бұрын
I would definitely be interested in seeing how a fermented sausage product would work in this cabinet. I have avoided fermented salami because I only have a small refrigerator that I use for drying sausages. I also hope it is affordable!
@lkapigian
Жыл бұрын
If you are drying sausage , you are making a fermented salami, you got this… just rock some larger casings
@MatttheButcher
Жыл бұрын
Nice!!! Maybe put around a 40mm-45mm salami in there. I think a 32mm might not be telling enough of the environment. As I have dried 32mm salami in my closet over 10 years ago just fine before I knew anything about haccp or sop or techniques 😂😂 40-45mm is just large enough to get a good feel for the airflow, humidity, and temp fluctuations i believe 🙌 very cool to see what you decide Eric 🎉
@tonyBe9051
Жыл бұрын
I was looking for their online catalog and did not see this item. I'm hoping it is a reasonable priced item
@simikay8755
Жыл бұрын
Looks good, since you ruined so much meat, with the cavern, I think you should go with something that is just a bit easier...
@stevieg4201
10 ай бұрын
I’d like to see if it can handle a soft salami like Nduja, I think that would be a challenge, even though it’s easy to make, that humidity has to be spot on or it won’t stay soft
@jm52128
Жыл бұрын
I vote some salami or an assortment of what you tested the cavern with.
@Paul-RSA
Жыл бұрын
Another great episode Eric, please make some South African Biltong.
@bbb1007
11 ай бұрын
I found a press release of haier introducing at a trade show a dry aging fridge under the Casarte brand . Maybe why the First Build project was abruptly terminated?
@impactodelsurenterprise2440
28 күн бұрын
What's the model number?
@bbb1007
28 күн бұрын
@@impactodelsurenterprise2440 I don't think they ever released it
@toddstropicals
Жыл бұрын
It looks like the modified wine refrigerator I'm using now, its a little smaller but if can cure out a few chubs of salami thats great. Yeah do a couple salami or something.
@LFD716
Жыл бұрын
This unit looks promising. How about doing a soppressata
@nikoprittis9202
Жыл бұрын
Test with Soppressata!
@johnconsalazio
Жыл бұрын
How about a variable speed fan retrofit or maybe a program update?
@shotsfired2188
Жыл бұрын
what happened to the must or bust series ?
@scottyjackson6665
11 күн бұрын
Did you test it out? I would love to see something a bit more provincial dried aged. Chicken possible? Or beef brisket?
@EnricoFerrari1
Жыл бұрын
@2guysandacooler Do you think you could fit a prosciutto in there?
@ronthomas3758
7 ай бұрын
Yes
@seandaugherty5647
Жыл бұрын
I want to see how a pitina would do
@kimkong9622
10 ай бұрын
can use Dehydrator Machine ?
@brittanyruz6459
Жыл бұрын
Would you recommend the Steak Ager as a dry ager and charcuterie curing chamber?
@2guysandacooler
Жыл бұрын
I've never used one of their units. Not sure how they well they would make charcuterie
@reubx
Жыл бұрын
Dimensions? You commented below that there are potentially multiple sizes they plan to offer. Would the one you showed here fit something as large as a prosciutto?
@2guysandacooler
Жыл бұрын
Only if it was from a young pig.
@doncline3386
8 ай бұрын
load it up and see how much it will hold
@jimduffy9773
Жыл бұрын
Does the blow into the chamber or pull air out?
@joeypiotrowski2930
11 ай бұрын
Any idea what this cabinet will cost?
@fooddude9921
Жыл бұрын
Eric - for testing I would recommend NOT doing the simple stuff like dry aged beef, go for something that would tell us if this is a legit option vice building our own. On the fan location issue, perhaps mount a stainless steel plate about an inch below the fan and a few inches wider than it. This should push all the air towards the sides, then down the walls and back up creating a nice convection. Looking forward tot he next vid. P.S. I still haven't need the new smoker your referenced to me that Smokin-It was coming out with - do you have a release date on that? Thnak you. V/r Bob
@2guysandacooler
Жыл бұрын
Last I heard they will be available mid September
@fooddude9921
Жыл бұрын
Thank you Eric. @@2guysandacooler
@e.g.8371
Жыл бұрын
Did I miss it mentioned? Any idea of price?
@2guysandacooler
Жыл бұрын
I'm not entirely sure about the price. Once the product launch happens, we will have more details. If I'm not mistaken, I think that there are several sizes that are being released. So, there's going to be several price points.
@gunguy353
Жыл бұрын
Thanks for the video. Overall, it looks like a great system. I am wondering however what the inside dimensions are. To get an idea, do you think a 7 bone beef rib roast would fit on a rack or be able to be hung for dry aging? So I can get an idea how big the inside is. Also... any idea the what the price will be?
@2guysandacooler
Жыл бұрын
not sure about price and when i get off of work ill see if i can get the inside dimensions
@fatheroftwo4865
Жыл бұрын
But don't we already have a great company that sells small dry agers for home use? Called DryAger? I mean wouldn't you recommend them?
@KM-km1kc
Жыл бұрын
Capocollo
@HVACRTECH-83
Жыл бұрын
I second that vote. One of my all time favs. Have 7 hanging as we speak. One ready next weekend I hope. Usually we'll worth the wait
@mikeleonard8031
11 ай бұрын
How much did you pay for the dryer?
@FirstLast-ln3ly
Ай бұрын
Can you do jerky in this aswell i have ony done jerk in a cheap dehydrator but would like to branch out to salami etc aswell. Never mind just realised he said 7o degrees ferinhet. Surley there is no way you could safely dehydrate jerky at temperatures that low
@shawntroup2027
Жыл бұрын
Do they have a approximate price on the dry ager?
@elirios9703
Жыл бұрын
Maybe some biltong!
@2guysandacooler
Жыл бұрын
Ohhh I bet it would make amazing biltong!!
@charcuteriebbq
Жыл бұрын
Curious about the cost of the cabinet.
@HVACRTECH-83
Жыл бұрын
Same here, maybe not posted yet
@bwell6863
10 ай бұрын
How would you maintain 70/75 percent humidity towards the middle and end of drying as the meat had lost most of its moisture?
@2guysandacooler
10 ай бұрын
great question. I'm filming the conclusion to that video this week. So i get to see how it acts first hand.
@jetx2710
Жыл бұрын
Nice!! Have you made a shrimp sausage before?
@2guysandacooler
Жыл бұрын
Not on the channel. Do you have a great recipe?
@jetx2710
Жыл бұрын
@@2guysandacooler yes I do!!!
@jetx2710
Жыл бұрын
@@2guysandacooler Shimp and lobster Sausage Shrimp mousse 275g peel and deveined shrimp 5 g kosher salt 140 g room temp butter In robo coup process shrimp and salt into fine paste, then add butter to process to emulsify . Cook 1 lobster Clean and cut into small chunks Mix shrimp mousse and lobster piece together add any season for your preference Personal Season Add 5 g lemon zest 1 g chili flasks 2g rosemary ,chop fine Mix well and foam. Cooking can be poached or pan seared
@2guysandacooler
Жыл бұрын
OHHHH Thanks for sharing!! I will be making this😁
@jetx2710
Жыл бұрын
@@2guysandacooler cool 😎
@ricardo9208
Жыл бұрын
Hi Eric! It looks like a promising proyect. I have a question i hope you can answer: Is it possible to cook summer sausage until 130f internal temp and then hang it to dry until 40% weight loss is accomplished? I want to try this but i dont know if its safe... from what i have investigated it should, but I know maybe you can give me a good answer for this. I used Flavor of italy for culture and cure #1. I believe i can get the targeted weight loss between 23 - 30 days.
@2guysandacooler
11 ай бұрын
Yes. You can do that. I would weigh the sausage before you cook, then calculate a 40% weight loss at that time.
@ricardo9208
11 ай бұрын
@@2guysandacooler thank you very much Eric!
@whathappenedtofreethinking6902
4 ай бұрын
Can you use this to dry and cure cannabis? Ala Cannatrol?
@MelAllen-vq5pn
7 ай бұрын
Hi Erick I love you channel I am new at making sausage and salami and your video are great but I have the pro smoker reserve 50 and it throws a h4 code humidity problem .called customer service great to work with its problem with the fan sent me a new one replaced it worked for about a month called them back same problem so they sent me a new one same problem also the power button does not work on both units just wondering if you have had the same problems
@2guysandacooler
7 ай бұрын
I have not had that problem. Has Pro Smokers taken care of the issue for you?
@SgtSkrog
Жыл бұрын
Waiting...
@marathon1951
8 ай бұрын
My chamber will be in my unheated workshop, avg daily temps now are 40 to 46 degrees, Well insulated, never freezes but......what is the best option for keeping temps around that 55 degree for dry curing .
@2guysandacooler
8 ай бұрын
a small seedling mat or reprile geating stone/mat. couple that with an inkbird temp controller and you should be fine
@marathon1951
8 ай бұрын
thanks so much for the reply, your channel rocks @@2guysandacooler
@CaravanFarms
Жыл бұрын
Go nuts.... Lots of sausage
@serenity9633
Жыл бұрын
Could be great for aging cheese! But it needs to be at least twice as big for anyone remotely serious about their craft. It will fill up Quick!
@2guysandacooler
Жыл бұрын
I was wondering about that. I'll have to check it out for myself as cheese is a funny thing. Depending on the cheese, humidity needs to be pretty high at all times otherwise the cheese will dry out too much. Should be interesting.
@serenity9633
Жыл бұрын
@@2guysandacooler hopefully the dehumidifier is adjustable enough. There's always containers and ways to control humidity. Some cheese with molds could be cultured in that micro climate. The glass is nice to observe progress.
@mikenicholson2548
Жыл бұрын
Dryed Italian
@2guysandacooler
Жыл бұрын
LOL. The way you wrote that implies we need to actually dry an Italian. 😂😂😂😂😂😂
@HVACRTECH-83
Жыл бұрын
@@2guysandacoolerI'd be willing to volunteer myself for the experiment but only if I can recieve a free cabinet for my dehydration time and rehydration process😂 just how dry does this Italian need to become in order to prove the experiment a success?
@williamalexander8220
6 ай бұрын
has anyone purchased this and had success? also what model is this. a website and link to the unit will be most helpful
@2guysandacooler
6 ай бұрын
check the description box
@jameskownacki8639
2 ай бұрын
Can you cure ham
@2guysandacooler
2 ай бұрын
sure
@jackedwards3164
Жыл бұрын
Spanish lomo
@gunguy353
Жыл бұрын
Did I ask something taboo? Why no answer yet?
@Tom_The_GCT
26 күн бұрын
Yeah unfortunately 1200 bucks a bit too much for me 😅
@colddeadhands5167
9 ай бұрын
1300 bucks for a 40 dollar dorm fridge with a 80 dollar dehumidifier? C'mon man......
@2guysandacooler
9 ай бұрын
🤣🤣 build one.... its a little trickier than you might expect
@colddeadhands5167
9 ай бұрын
@2guysandacooler I have no doubt it is, but 1300 bones is pricey
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