Home » Home and Garden » The Sausage Maker Digital Dry-Curing Cabinet Review (Part II)

The Sausage Maker Digital Dry-Curing Cabinet Review (Part II)

This post may contain affiliate links. See my disclosure policy.

If you make your own dry-cured meats and sausages, fermented vegetables or cheese, the Digital Dry-Curing Cabinet from The Sausage Maker is a dream come true!

cheese charcuterie board platterI’ve teamed up with The Sausage Maker to bring you this post.

Welcome to Part II of The Sausage Maker Digital Dry-Curing Cabinet Review!

If you’re into making your own sausages, dry-cured meats, cheese, wine, sauerkraut and more, then you’ve most likely heard of The Sausage Maker, the leader in the sausage-making industry for over 40 years.  What you might not know is that they’ve created the first dry-curing cabinet for home use.  Whether you’re using it for dry-cured meats, fermented vegetables like sauerkraut, or cheesemaking, this dry-curing cabinet is every DIY’ers dream!

In Part I of my review I told you all about the Sausage Maker’s Digital Dry-Curing Cabinet, including a complete overview of its functions and features.  And I also promised to show you the “after pics” of my dry-cured creations.

I’ve now been using this cabinet for several months and, as promised, it’s time for the dry-cured meats REVEAL!  sausage maker dry curing cabinet chamber

One of my first dry-curing attempts was pancetta stesa.  It was a total success and WOW, the flavor of it fried up with vegetables, thinly shaved over salads and pastas, or added to a slow-cooked sauce or stew is out of this world!

homemade pancetta stesa sausage maker dry curing cabinet review

sausage maker dry curing cabinet review

Since then I’ve also made proscuitto, first practicing on a smaller ham before I tackle the huge one.  It’s nearly done, a few weeks left to go.

I also made some Italian coppa, Spanish chorizo and Italian fennel salami.

homemade proscuitto coppa salami sausage maker dry curing cabinet chamber review

As I mentioned in my review of the Sausage Maker’s dry-curing cabinet, the ease and convenience of being able to ferment and then dry-cure the meats and sausages in the same cabinet cannot be overstated.  With the touch of the digital buttons, all I had to do was adjust the temperature and humidity and the cabinet did the rest, doing a stellar job of keeping everything consistent and constant.

My husband and I stuffed the salami casings together, hung them up in the dry-curing cabinet, programmed the settings for a fermentation phase, and then let them dry-cure for a few weeks.  The bloom (white mold) developed beautifully and there wasn’t a trace of case hardening.

homemade salami sausage maker dry curing cabinet chamber review

The flavor was incredible with such a depth and complexity you’ll never find in regular store-bought salami.

We love slicing these up and serving them as part of cheese & charcuterie board for a quiet couple’s night in and for entertaining.

homemade salami sausage maker dry curing cabinet chamber review

The Italian coppa was a fun undertaking.  This generously seasoned cut of pork is served in similar fashion to prosciutto in that it is sliced very thinly, almost paper thin.

homemade coppa sausage maker dry curing cabinet review

Coppa (aka capocollo) is made from a very specific cut of meat, namely from the muscle that runs from the neck to the fourth or fifth rib of the pork shoulder or neck.  This cut is selected because of its unique ratio of muscle to fat which creates such a perfect marbling.  Look at that!

homemade coppa sausage maker dry curing cabinet review

Let’s get a little more direct sunlight on it so you can see the beautiful color.

Isn’t that gorgeous?

homemade coppa sausage maker dry curing cabinet review

I ran it through my 1970’s Hobart professional slicer that we picked up on Craigslist 10 years ago (total steal!) and sliced it super thin.

My husband and kids didn’t even wait for me to pull out the baguette, butter and antipasto platter – they just started gobbling it up plain!  I finally had to whisk it away to save enough for the “proper” coppa-eating experience.  With its obvious popularity and with only a few slices left now, I’m starting another coppa tomorrow.

SO supple, tender and incredibly flavorful!  This stuff is amazing!

It cured for nearly 4 months and during that entire time the dry-curing cabinet maintained the correct constant temperature and humidity without my having to make any adjustments.

homemade coppa sausage maker dry curing cabinet review

I’ve been making fresh and smoked sausages for several years and now that I’m equipped with a dry-curing chamber that is so fabulously reliable and easy to use (compared to my previous DIY converted refrigerator), I am so excited to continue experimenting with the full breadth and width of dry-cured meats and sausages.  I likewise can’t wait to start making hard cheeses in it!

Bottom line:  As I said in my Part I of my review, I am totally in love with this dry-curing cabinet from The Sausage Maker and recommend it without reservation.  The easeconvenience and precision of this dry-curing cabinet makes it a total winner.

For more information about the specs, functions and features of this dry-curing cabinet, check our Part I of my review.

homemade coppa sausage maker dry curing cabinet reviewI’ve teamed up with The Sausage Maker to bring you this post.

 

 

kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

Read more about me...

Leave a Reply

Your email address will not be published. Required fields are marked *

25 Comments

  1. Great review!

    Considering that it is possible to make the homemade chamber, how much difference do we have with the digital cabinet? Is it worth to pay $3,000 extra?

    Thanks in advance

    1. Hi Rodolfo, I address that very question in my review. In short, yes, it’s definitely worth it to me. I explain why and what those differences are in my blog post.

  2. The only way I will believe it is as good as you say it is if you send me some of the finished product😂. I can taste it from here, I grew up with this stuff, I come from a big Italian family. Job well done.

    1. Lol, SueV! I would be MORE than happy to share with you if you were my neighbor! :) Such good stuff and the Italians are masters of charcuterie. Clearly you were raised with class – awesome! :)