What controlled environment did Goh create for his first curing experiment?

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Goh Created a Controlled Environment Mimicking Specific Temperature, Humidity, and Airflow for His First Curing Experiment

Ken Goh, the chef behind Kinfolk Restaurant, constructed a specialized curing cabinet for his initial meat preservation experiments. This setup was designed to replicate a controlled environment essential for the dry-curing process, focusing on precise temperature, humidity, and airflow. This innovative approach allowed him to successfully cure meat, a rarity in local culinary practices beyond common sausages and waxed varieties.
Self-Built Curing Cabinet

Goh's self-built curing cabinet was assembled using readily available components. He ingeniously repurposed a stand chiller, commonly used for storing beverages in kopitiams, as the base structure. To this, he integrated a dehumidifier, a humidifier, and a control gauge.
Mimicking a Controlled Environment

The primary function of this custom cabinet was to meticulously control key environmental factors crucial for curing. By combining the chiller with the humidifier and dehumidifier, Goh was able to maintain a specific temperature and humidity level. The inclusion of a control gauge allowed for precise monitoring and adjustment of these parameters, alongside airflow, to create an ideal atmosphere for the dry-curing process.
Application in First Experiment

This carefully constructed environment was utilized for Goh's very first curing experiment, which involved processing half of a pig. The success of this initial venture demonstrated the efficacy of his homemade setup in achieving the desired results for cured meats, paving the way for his continued passion and expertise in charcuterie.

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What controlled environment did Goh create for his first curing experiment?

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