Did you know that you can cure meat at home using nothing more than a wine refrigerator?
This was my first attempt at meat curing, and I’d say it went fantastically well. This project was inspired by Matt Wright and his insanely beautiful blog, WrightFood. Matt has some serious curing experience under his belt, and offers detailed recipes and techniques for home curing. For this project, I followed his recipe for Duck Prosciutto (recipe is towards the bottom of the post).
The recipe calls for curing duck breasts in salt for 24 hours before hanging them up to cure at 55F with 60% relative humidity until they have lost 30% of their original mass.
Although I’ve got big plans in my head for building a high-tech curing chamber (one day), I also remembered that I had an unused wine refrigerator sitting in the basement. Nothing is sadder than an empty wine fridge, so I decided to repurpose it for a bold new mission. The fridge has an adjustable temperature setting for champagne, whites, reds and long-term storage. Luckily for me, one of those settings corresponds to 55F. I didn’t bother measuring the humidity in the wine fridge, but I reasoned that it would have to maintain a reasonable humidity level to keep wine corks from drying out. The fridge also has a small fan, which is great for circulating the air inside and a desirable condition for curing meat.