posted 1 month ago
Hello all,
I am looking at converting a cellar into a Meat and cheese curing area. The fridge I was using is getting full and I am looking to expand. Some background. Right now my method is, in the fridge, rub on as much salt as possible and pile a bunch on top. Repeat probably every week for 3 weeks or until dry and hard crust forms and it stops dripping. Eventually weigh the meat to see if it has lost the ~18% minimum, then cover any meat not already covered by skin in lard.
The one area I am most inexperienced with is the Salt Box Method. I believe I have seen ongoing salt cure boxes. A box full of salt you just put all your meat in and take out a few weeks later. But all my quick searches are just returning some Tupperware setups (weight meat, measure out salt put both in plastic container, wait, take meat out and clean container). I want to start using this, but I don't see many designs or tutorials. I assume just a wooden box with small enough drainage holes that the salt wont fall out, but the meat juices can? But I am not really sure about the maintenance of the salt. Do you just add more salt as the pile dissipates? Google is saying I can spice before putting in the salt, does this work for an ongoing salt box, or do you need to worry about the contaminates going bad?
For everything else. From what I am reading, the molds for cheeses and meats are different and don't mix but people don't seem to be having problems doing this in the same room. I am thinking mostly a hanging setup would be best, but my thought as of now is I can weld some metal side bracket that I can place boards or beams on to either make hanging space or shelf space and so I can adjust heights based on how big of a piece of meat I am curing.
Anyone have any designs, suggestions, or information to share?
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