Safer And Faster Cured Meat With Meat Curing Chambers
Meat curing chambers are refrigerated cabinets with adjustable temperature and humidity levels necessary for dry-curing or aging meats. Dry curing is a traditional method of storing meat for a long time. The goal is to slow spoilage, prevent bacteria growth, and increase shelf life. The process also includes curing meat with additives like salt, sugar, and nitrite to preserve its flavor and color. Dry curing cabinets are food processing equipment providing the ideal meat preservation ambiance.
While browsing meat curing chambers, you often see temperature range and relative humidity values. Meat drying chambers should operate between 35°F and 40°F. Lower temperatures won't let curing solutions penetrate the meat, while higher temperatures promote microorganism growth. The relative humidity is equally crucial. The range must be around 60-80%. Bacteria will develop when the humidity is below, and meat will dry out faster when it is over the range. Dry curing chambers feature stainless steel construction and commercial-grade insulation to meet these standards.
The meat curing chambers have precise controls to create the optimum environment for meat treatment. The primary variation in various models is the size and capacity. Your choice of size will depend on your space limitations. Capacity is specified in cubic feet (the internal volume) or pounds/kilograms the unit can accommodate. Two-section models can be used for curing and aging tasks. For instance, Omcan USA 44989 Meat Curing Aging Cabinet has 20 hanging rods in one section and 5 racks in the other, each with a 100 kg load capacity.
If you serve or sell sausages and salamis in large volumes, you cannot afford to compromise on food quality. Therefore, you need a reliable and automated way of drying your meat. Check out the meat curing chambers at Chef's Deal to streamline your salami and sausage production.