How did Ken Goh self-teach his dry-curing techniques?

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Ken Goh Acquired Dry-Curing Skills Through Self-Study and Practical Application

Ken Goh developed his expertise in dry-curing techniques independently, relying on a combination of educational resources and hands-on experimentation. He utilized books and instructional videos to gain theoretical knowledge, which he then applied to practical endeavors. This self-directed learning approach allowed him to master the intricacies of preserving meats.
Building a Custom Curing Cabinet

A significant aspect of Goh's self-teaching involved the construction of his own curing cabinet. He ingeniously assembled this specialized environment using readily available components. The setup included a stand chiller, commonly used for beverage storage, augmented with a dehumidifier, a humidifier, and a control gauge.
Replicating Controlled Environmental Conditions

The primary objective of Goh's self-built cabinet was to replicate the precise conditions necessary for effective dry-curing. By integrating the chiller, dehumidifier, humidifier, and control gauge, he was able to meticulously manage crucial environmental factors such as temperature, humidity, and airflow. This enabled him to create an environment that mimicked professional curing chambers, allowing him to experiment with curing a portion of a pig.
Continuous Improvement and Specialisation

Goh's commitment to dry-curing extends to his ongoing efforts to refine his methods and elevate the quality of his produce. He now utilizes specialised chambers designed to efficiently remove moisture from carefully selected meats. This focus on optimizing the curing process aims to extract the best possible outcomes from the ingredients, further enhancing the flavour and texture of his charcuterie.

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How did Ken Goh self-teach his dry-curing techniques?

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