Best Humidifiers for Meat Curing (Chambers, Dry Curing)

Most of the time humidifiers can be the most important part of the curing chamber.

When you’re looking at this type of component, you are probably also thinking about the size of the chamber is. There is always the option of using a duct to transfer the moisture or even a pipe or exhaust which is DIY attached.

But more often than not people like to put the humidifier and in the old fridge or curing chamber.

Salumi Charcuterie Cured Meat
Dry-cured meat done at home, olive wood board from Italy!

(Below are links to products, buying through a link doesn’t cost you anything, but it supports my site)

Best Humidifiers for Meat Curing Chambers

  1. Small Size Humidifier – Pure Guardian Humidifier
  2. Mid Size Humidifier – Homasy Humidifier
  3. Large Size Humidifier – SPT Humidifier

So the below are good for most setups with the variation being mainly the amount of water they can hold in the tank.

Main points I have found are:

  • Size
  • Needs to be ultrasonic (filtered and fine mist)
  • Cleanable (mid-size has a decent hole for cleaning inside)

1. Small Size Humidifier – Pure Guardian

Size: 4.7 x 4.7 x 10.8 inches

Weight: 1.1 pounds / 0.5 kg

Tank Capacity: 0.2 gallons / 2.4 Litres

Warranty: 3 Years

For pure portability, especially when using a small wine fridge, this little number can work out really well.

At just about 11″ height, it snuggly fits in the ‘average’ size wine fridge. Since, the cycling is minimal, quite often in a wine fridge. Filling up might not be as frequent – it always depends on your

2. Mid Size Humidifier – Homasy┬áHumidifier

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Size: 8.8 x 7.5 x 10.2 inches

Weight: 2.5 pounds / 1.1kg

Tank Capacity: 0.6 gallons / 2.2 Litres

Warranty: 1 Year

Good size for most curing chambers in the community, been used a lot. It’s got the larger cleaning hole which is a plus also.

For most curing chambers this should do the job very nicely. Plug straight into the humidity controller.

I had one of the older models, but it’s the same appliance with a bigger cleaning hole and they changed the buttons.

Here is the link to have a look at it.

3. Large Tank Size –SPT Humidifier

Size: 8.4 x 12.6 x 13.75 inches

Weight: 5 pounds / 2.3kg

Tank Capacity: 2.3 gallons / 8.7 Litres

Warranty: 1 Year

Big 2.3 gallon tank, if you are going for a full-size kitchen fridge or even double door – this is a good choice.

Really decent size hole for refilling, which means also this is easier to clean when there is any build-up on the inside of the tank.

Check it out here on Amazon.

Circulating Mist/Air Flow

It might take a bit of trial and error depending on the humidifier to get the right position. Sometimes either with a fan or the cold compressor will circulated air a certain wait.

Sometimes, I have the humidifier pointing toward the wall a bit so it isn’t misting directly onto the cured meat.


  1. Hi, what do i need to convert a 20″ x30″ high kenmore 2 level temp controlled wine cooler into a curing chamber for dry aging pls. It’s in side the dining room and the rom temp is between 70 and 74 degrees. LIttle if any humidity in the house. We never open the windows.
    Thanks for your help
    Sly here!

    1. Author

      A small one, ultrasonic – remember to clean once every month or 2. Cheers Tom – check out the dependable gear pages

  2. Hello. Thank you for offering help. It is much appreciated. I’m an extreme novice in curing meat but after a trip to Italy (Rome) and having experienced the best carbonara in the world, I bought 50# of pork cheek and now I just have to learn how to cure it without using nitrates/nitrites. What pieces of equipment can you recommend to me that are the easiest, most convenient manner to make guanciale? Thank you again so much.

    1. Author

      Hey Donna, probably best to learn to cure before starting you can always freeze it and dry cure it later. easy/convenient isn’t’ really how I would describe any quality whole muscle cured meat :-). It’s involved, using your senses, science and a bit of crafting! The ultimate food in my eyes.
      The thing is with high fat content cuts (like jowl for guanciale or pork belly for pancetta) it takes time, months. If you have a conducive environment you can hang it in a cellar etc…
      I have an online about where, how, and what! Take care Tom –

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