What curing cabinet setup did Ken Goh build to control humidity?

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Ken Goh Constructed a Curing Cabinet Using Readily Available Components to Control Humidity

Ken Goh developed a specialised curing cabinet for meat by integrating a stand chiller with a dehumidifier, a humidifier, and a control gauge. This setup meticulously replicates a controlled environment essential for the dry-curing process, maintaining specific temperature, humidity, and airflow parameters. The cabinet was constructed using ordinary household items, demonstrating a resourceful approach to achieving professional-level meat preservation.
Integration of Standard Appliances for Controlled Curing

The curing cabinet was assembled by combining a stand chiller, commonly used for storing beverages in coffee shops, with a dehumidifier and a humidifier. This combination allowed for precise management of moisture levels within the cabinet, a critical factor in successful meat curing. The intention behind this setup was to create an environment that could replicate the controlled conditions necessary for transforming raw meat into charcuterie.
Use of a Control Gauge for Environmental Monitoring

A control gauge was incorporated into the curing cabinet to monitor and regulate the internal environment. This device likely provided readings for temperature and humidity, enabling Goh to make necessary adjustments to the dehumidifier and humidifier. Such precise control is vital for ensuring the meat cures properly, preventing spoilage and achieving the desired texture and flavour profiles.
Mimicking a Controlled Environment for Meat Curing

The primary function of Goh's self-built cabinet was to mimic a controlled environment essential for dry-curing meat. By carefully managing temperature, humidity, and airflow, he aimed to replicate the conditions found in professional charcuterie operations. This meticulous control allows for the slow removal of moisture from selected meats, enhancing their flavour and extending their shelf life, as exemplified by the restaurant's house-made charcuterie and dry-aged pork chops.

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What curing cabinet setup did Ken Goh build to control humidity?

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