Building a Curing Chamber.

Making cured meats at home can be difficult since you have to precisely control temperature, humidity and air speed.  We only are about to make them during the winter months when the cold cellar is at the ideal temperature.  I wanted to have an automated temperature and humidity rooms were the temperatures can be kept around 49-58 degrees and humidity at 60-95%.

*The project is now finished and we can start dry aging all year around.