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#3717759 - 07/24/14 06:32 PM Meat Curing Chamber
Trapper John
TnDeer Old Timer
16 Point


Registered: 03/13/99
Posts: 11758
Loc: La Vergne,TN/Decaturville, TN

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I've been wanting to put one of these together for a while. Seems simple. If anyone has done it before, I've got a question even after extensive Googling.

What about using one of those mini-fridges? Not the super tiny ones but the mid-sized ones (Bradley Smoker size, if you can picture that)?

I'm a little pressed for space at the moment and with the amount of meat I'd cure the size of these would be perfect, but there seems to be some dissent on whether or not the smaller fridges would work or are a good idea.

Input? Thanks for the help.

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#3717811 - 07/24/14 07:49 PM Re: Meat Curing Chamber [Re: Trapper John]
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12541
Loc: Tennessee

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Dorm room fridge will work just fine.
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#3718117 - 07/25/14 11:05 AM Re: Meat Curing Chamber [Re: Poser]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6447
Loc: Shelby County, TN

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Look for a wine fridge with a built in fan for better air circulation. You also might want to consider dual stage tempere control. Here is my fermenting chamber build in the DYI forum.

http://www.tndeer.com/tndeertalk/ubbthreads.php?ubb=showflat&Number=3214588&page=1#Post3214588
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#3718126 - 07/25/14 11:16 AM Re: Meat Curing Chamber [Re: BamaProud]
chunkandwind
8 Point


Registered: 08/20/08
Posts: 1686
Loc: mckenzie,tn

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Those units are easy to build too. I have some I built for the store and have built them for customers.
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#3718155 - 07/25/14 11:51 AM Re: Meat Curing Chamber [Re: chunkandwind]
Trapper John
TnDeer Old Timer
16 Point


Registered: 03/13/99
Posts: 11758
Loc: La Vergne,TN/Decaturville, TN

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Thanks for the help, guys. I'll check it all out for sure. My main concern with the mini-fridge or wine cooler would be excess or hard to control humidity due to them holding moisture in unlike a regular full sized fridge. At least that seems to be a concern of some people I've spoken to about it.




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#3718165 - 07/25/14 12:00 PM Re: Meat Curing Chamber [Re: Trapper John]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6447
Loc: Shelby County, TN

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Humidity control isn't really that crucial as long as you are not in the 90-100% range. You have to have evaporation, as long as you have air movement across the meat and you are at normal humidity you can cure meat. People have been doing it outdoors in different climates around the world for years.
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Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

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#3718212 - 07/25/14 01:19 PM Re: Meat Curing Chamber [Re: BamaProud]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12541
Loc: Tennessee

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 Originally Posted By: BamaProud
Humidity control isn't really that crucial as long as you are not in the 90-100% range. You have to have evaporation, as long as you have air movement across the meat and you are at normal humidity you can cure meat. People have been doing it outdoors in different climates around the world for years.


Yeah, all I do was add a fan and turn the temperature up. It's not perfect, but it works.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3719626 - Yesterday at 10:56 PM Re: Meat Curing Chamber [Re: Trapper John]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9423
Loc: Memphis

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 Originally Posted By: Trapper John
I've been wanting to put one of these together for a while. Seems simple. If anyone has done it before, I've got a question even after extensive Googling.

What about using one of those mini-fridges? Not the super tiny ones but the mid-sized ones (Bradley Smoker size, if you can picture that)?

I'm a little pressed for space at the moment and with the amount of meat I'd cure the size of these would be perfect, but there seems to be some dissent on whether or not the smaller fridges would work or are a good idea.

Input? Thanks for the help.


Honestly, I'd go with a stand up. I lucked into the side-by-side that I have because someone at work was giving it away. There are a lot of scratch & dent stores out there, and some second hand markets that'll get you a decent fridge. You'd be hard pressed to run out of room. Here's what I did with mine over the winter.

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#3719629 - Yesterday at 11:00 PM Re: Meat Curing Chamber [Re: TAFKAP]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9423
Loc: Memphis

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The problem I had with a dorm fridge is that their thermostats aren't exactly precision instruments. They'll either freeze the entire insides of the fridge, or they'll not cool anything at all. But they still work for the small stuff….to a point. I ran out of room after a couple dove limits. (I can't find the pics….) This side-by-side is going to be full this season.
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