Tried and Tested, when it comes to finding decent tools, I’ve compiled a breakdown, with options for what’s been proven over the year.
If you are completely new to dry curing meat, I’ve got a DIY Curing chamber complete guide that goes into great depth to help avoid a steep learning curve – it’s over on the course page here.
Must have for equilibrium meat curing I think are:
Curing Chamber Equipment – To Build a Meat Curing Chamber ie. temp & humidity controllers, humidifier, dehumidifier etc.
Meat Curing Equipment – Spice Grinders, ACCURATE digital scale options
BBQ, Hot & Cold Smoking Equipment – Smoking gear – Temperature Probes, Brisket Knife & Smoke Generators
Here we get into the advanced are of Salami Making essentials for doing a decent batch of salami or fresh sausages for that matter.
Meat mincer, Meat stuffer, and some Mold Cultures