The Results are in on the new Dry Curing Cabinet by Pro Smokers
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- เผยแพร่เมื่อ 9 มิ.ย. 2024
- Today we get to reveal the results of the new Dry Curing Cabinet from Pro Smokers, the Reserve 50.
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Eric
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Eric, thank you for taking the time to test the Pro Smoker Reserve 50. My wife and I have wanted to try our hands at making fermented salami's for several years. This will be a Christmas gift to our selves this year. We would like to see you test whole muscle curing and more salami's. Also, thanks again for your series of Celebrate Sausage, please keep them coming.
You can check out this Dry Aging/Curing cabinet here: tinyurl.com/d8jp82n5
Here are my thoughts on this chamber. The Reserve 50 is well built and very simple to operate. The settings allow you to adjust the temperature, humidity, UV light, and regular light. There is no humidification system inside this chamber, so you get maximum room for meats. The unit operates only in a dehumidification capacity. The system has a glass panel door, and it seems to be well insulated. It looks like this system can hold 10-15 pounds of dry cured meats/salami (depending on how it's placed) and if you add whole cuts for dry aging, you can hang them from a bar at the top. Our test was the Pitina Salami, and the final result exceeded my expectation!! Very pleased with the performance of this unit. I give it my seal of approval!
Question: I'm in Las Vegas, NV and summers are quite dry (avg. 17% RH). My concern is that without a humidifier I would want to use a pan of water during summer projects. Thoughts? Winter is a bit higher RH, 45%, but still not the 80% I'm learning I should be at. Thanks for the vid!
These results are awesome. With the Reserve 50 being reasonably priced as far as chambers go, and a size that doesn't take up to much space. This unit will be great for enthusiasts getting into salami, including myself. I think you should try a large diameter salami and a whole muscle with an equal curing time together. I believe most of us just starting probably would like to try both. And what a great experiment for the chamber. Thanks Eric great video. Cheers
Best charcuterie channel on TH-cam!
Excellent review Eric! Thank you for this!
Eric, First of all thank you for your dedication to the art of charcuterie and Sausage making My journey began with watching the channel and purchased a soda refrigerator modified it with hydrogen and dehydration inkbird everything you recommended and I thank you for the guidance Like you mentioned it is a laborious task So I am asking if in your opinion this Reserve 50 will make my charcuterie projects easier the video was great but $1299 is hard to come by so once I am dependent on your advice Thanks for your support Jim
Brilliant! TYSM You just solved the biggest issue I've had for a few YEARS! I've really been searching for a unit without spending the price tag of a used car! I really didn't want to build one out due to not having complete control over the temps and humidity. Plus, as a prof chef, I'm weirded out with working within Hazard control points so it's critical I can control the numbers so I'm ensured I won't be killing anyone! LOL THANK YOU!!!! I can't wait to get my hands on this Pro Smoker Reserve 50!!
I can't tell the difference in the samples you cut. Awesome test run, I need to buy one.
Thanks. This helps some of us that are thinking about purchasing this model.
I like this chamber, it’s pretty reasonably priced as well, I wonder how it would do if you were half way through a project and then added a new one to it, we are always adding things to our chamber and with no adjustments, I wonder how it would handle a fresh projects humidity when there’s a project that was half done.
I bet it would turn out the same or even better. My next project I will do that.
please do, if this works i'd probably buy one👍@@2guysandacooler
Amazing episode it looks like that unit is perfect
Yes we finally have an American-made product that works I was almost convinced that we have to go outside the United States to get this technology
I love your video, so educational.
I was searching for a dry age cabinet and i came across this one. I used their on line chat. I asked them if they ship to Canada or, if there is a distributor in Canada. They said no, only in the US, shipped by semi truck. Amazing thing, we have semi trucks here. Then I watched you using one in Panama.
I learned something else on your show, never use the on line pop up chat, surely its not the company you are speaking to lol.
1300 USD is a good price compared to the same size german units that cost over 5k.
If anyone knows a Canadian distributor please let me know. In the meantime i will try calling them directly.
Have a great day Eric.
I literally check in daily to see new videos on this cabinet. Eric, when can we see a new video?! The price point on this is perfect for me as the Sausage Maker one is far out of my zone. I'm from Canada and it's almost 7 grand once you convert the money. I'm super excited to keep seeing the progress on this cabinet! 👊
We need a full kitchen tour.
Yes! And no! I'll be so envious of all the commercial equipment that make things easier 😅
Love this, thanks! For years I've been dry aging strip loins 2 at a time (60 days, we eat 1 /mo), but I've been wanting to go Bayless and also try out salami. I don't have time for diy now $ for a $8k unit, this looks perfect. I wasn't able to get specs from their site on how much can fit, ie can I get a striploin in there? Two? Also, could I start exeprime ting with charcuterie at the same time or best to have a second cabinet?
Do both please!
I live in the desert, usually 50% inside in the summer, down to below 40% in the winter. Not sure that would bring the humidity up enough for me.
My concern as well living in Minnesota where the indoor relative humidity in the winter is very low
I also live in the desert and Im borderline about to purchase. Im just concerned about not having enough humidity too.
Do both! Full muscle and salami! If it works with different cuts I would be very inclined to buy it and start aging my meats (I am too insecure to do my own curing chamber)
Great video!!!
Cool vid, cheers from Canada !!
Looks like the fatina i made a yr ago, except the outside breading.
Looks great.
Very impressive.
Love this video, great work and awesome geek out deep dive... Would love to see a Spanish style Cecina done in this chamber, I think it would do well in this chamber, and well you would crush it. I was in spain a couple of years ago and was turned onto this...I almost like it more than Iberico De Bellota!
Great suggestion! That's 100% going down!!
I really appreciate and have recently been watching your extremely informative videos.
Thank you so much for that
What happens when theres a power outage ?
Does the unit automatically turn itself back on with the last programmed settings? Or do we need to restart and the unit from scratch once the power turns back on?
Reason for asking is that my lake house is where I spend most of my time and I would love to set up this unit out there, however, i do go back to the city once a week for a day or two and power outages are quite common out here at the lake.
I do have 22 Kw Generac back up power generating system, but it only kicks on 5 to 10 seconds after the power outage.
Regards,
Thanks
Dan C
I love hot Sopressata and Cappicola. Have always wanted to taste JAMÓN IBÉRICO - not sure if you can get that luxury cut but just throwing it out there. Nice review on the Reserve 50. I am using your DIY version as it is more cost effective for me. Hope to have it up and running by late Jan. 2024. Right now focused on making the sausages from the recent series.
NOICE! For the next test I would do a big cut, like a culatello. Only then do I think we'll get a good look at how evenly it cures and if that fan really does prevent case hardening.
lol. see you in 18 months
Well, you asked brother - lol. Get the ham from a little ol' AGH - 8 months top - lol @@2guysandacooler
I Would love to see you do Sopressata and Cappicola... My 2 favorite meats.. Moved to Illinois about 40 years ago.
But i miss the meats from East coast..
Finally the results are in.
Very neat chamber. Need a whole muscle of some kind to contrast the salami. Looking forward to it and thanks for a great celebrate sausage season. Can’t wait for next year’s series.
I started watching your videos, after making some elk summer sausage as a hobby. After watching this video, I would really like to know ,
what would you recomend for a curing cabinet? I see other videos you made for say the Italian Genoa salami, you had what appeared to be a dehumidifier and a humidifier and AC, is heater needed (do you ever set to temps above 72F. Do you need a humidifier in a cold winter outside climate (Idaho), or will any curing cabinet do, similar to this one. (many are available used in my area. I would really like to get started on a reasonable budget, but also want solid equipment that can be used for a long time. To rephrase that question, will this curing cabinet be a good fit for all types of meat curing, as you said you cannot adjust the settings, or is it a more affordable and flexible option to get some basic controls to adjust a chamber more home built chamber?
Would you say this champer would work well for making basturma? I'm looking to get into it but a little put off from making it in the fridge because i can't control temperature nor humidity. I would gladly buy this just for that purpose
I am relatively new to producing my own food, I have had a bit of practice with Sausages and Pate etc, charcuterie has seemed like the dark arts of food making, and some of the basics were covered in the recent sausage season with regards to Salami, being UK based, this type of cabinet seems perfect with the climate local to me, with a major river 200 yards away keeping humidity relatively high, my question is, do pro smokers retail in the UK, or can you recommend a similar reputable product available in the UK. I have more confidence after practicing and great content from yourselves, and see myself as a competent cook, even making my own Hot sauces, chutneys and preserves, I want to start making snaxsticks, Salami, Chorizo and dry curing my own bacon, and my own versions of Jamon/serrano/pata negra, as well as Jerky and sun dried Tomatoes.
I’m very interested in the dry ager. I would also like to use it for charcuterie. My question is will I create the wrong environment if I use the penicillium mold on the sausages and then later, want to dry age beef in there. Or will the penicillium even grow because of the UV lights.
Make cured/fermented salami's, same batch meat. 1 in this unit, 1 in your setup. A hard salami, a Genoa just because, and 1 of predominately beef make-up rather than pork? I am really thinking on getting this, my wife does cheese and with the UV and a good clean down she may be able to use it when I don't have it working.
Have you had the drawing for the electric sausage stuffer?
Looks like the dehumidify is over speced.
The falls are quick, then an hour or so to get back to the 80 mark.
So a small dehumidifier would take longer to get down, so you can stop it sooner and hence reduce the swings.
It's very interesting there's no humidifier and that the meat is relied on to provide the moisture.
Last question, do they do a 240 volt version
I love your apron.
I'm looking into starting into the world of chaurcuterie. Which chamber would you recommend ? This one, the one from the sausage maker or maybe a different one all together. Thanks
Great question. If you are just getting started this little unit is perfect for getting your feet wet. The Sausage Maker has a beautiful cabinet and if money isn't an issue it would certainly be a great investment for the craft.
Thanks Eric. I’d be interested seeing more about that chamber, maybe a fermented meat of some sort. Thanks.
Also a side by side test between the sausage makers chamber and this one. $3k price difference between the two just curious.
It looks incredible, and I'm sure it tastes awesome too!
I've got a salame for you to try!
Ventricina del Vastese salame from the Abruzzo region of Italy.
And I joined your Reddit group and have been posting, and I just made 10 lbs of beef sausage today and will smoke it tomorrow.
Thanks & Cheers!
I love that salami!!! Takes a while to finish, but so worth it: th-cam.com/video/qTMVlv9Vb2k/w-d-xo.html
@@2guysandacoolerOkay, yeah I watched it when I got the notification, that's why it popped to mind. I'm going to make it too.
Thanks for these great videos! I bought the Reserve 50 and put my first batch of meat in to cure last night. I also placed secondary thermometers/hygrometers like you did in your video.
I woke up this morning expecting to see peaks and valleys like the graphs you shared. Instead my humidity stayed constant and slightly rising almost as if the dehumidifier isn't working. It's possible I have a faulty unit. Did it take some time for your unit to achieve desired humidity? Maybe I'm not being patient enough, but I'm just concerned I'm going to lose my whole first batch.
I put my humidity setting much drier and powered the unit on/off to see if I can get the dehumidifier to fire.
be patient. Let it run for a few days
@@2guysandacooler
I ended up unplugging the unit and leaving it off for 10 minutes. Then plugged back in. Seems like it needed a reset and now seems to be functioning normally.
I will say that the user manual could stand to have more detailed information.
That Salami looks great, kind of a Salami patty. I would need a chart/book with approximate cure times and shelf lives.
I am starting to dry meat in my basement it’s unheated and cooled I have a tile like temp and humidity sensor in it we have been holding at 85 percent humidity and 63 degrees for a month. Will this actually work I have salami in it curing at the moment
What can you advise those that have to watch their salt intake is salami out of reach????
Great job Eric, one question did you have a problem with a lingering smoke smell in the curing chamber? Is so what did you use for cleaning to get the smoke smell resolved?
I just cleaned out the chamber to get ready for the next project and didn't notice any lingering smells.
@@2guysandacooler just wondering what did you use to clean it ? I used some white vinegar diluted with water followed up with some mild dish detergent and water…
The Humidity is likely easy in your humid environment. I would be concerned with a dry environment like the north in the winter or any arid location.
It would be interesting to see how it acts in those conditions.
Are there any drawbacks or caveats here? Like if you don't have enough meat mass at once it isn't as effective? Does this work equally well for salami? What about dry aged fish?
What do you think a longer cure will do? I would like to see you make something that has a 2-3 month cure period to see how the humidity level does over the longer period.
I would just need this for dry aging primals. How does it compare to the Steak Ager?
I've never used the steak ager but I would imagine they work in a similar fashion
u can see the middle top one is ever so slightly darker around the edges. ive seen worse and i wouldnt call it a problem at all.
edit: i wrote my comment before u said the exact same thing lol
lol
Thanks Eric - great video. I'm in the market for a dry curing chamber and expand my sausage making hobby. For the sub-$1500 range, is this the unit you would recommend? I really need some good advice and this seems like a good choice to make the dry cured sausage you show in your channel (and maybe the prosciutto! 😍).
I 100% recommend this unit. The proof is in the pudding as they say and the results of the Pitina speak for themselves. It might be a bit small for a full prosciutto but just about everything else should be fine.
@@2guysandacooler Thanks Eric! Now the hard part - which of your recipes to do first...
@@frossm 🤣🤣
In my opinion, if you can do a large diameter salame in that cabinet you can do everything else.
Large diameter does tend to be tricky!!
The humidity issues can be fixed with inkbird ihc-200 or similar unit, by adding humidifier and dehumidifier in the fridge.. or by installing intake fan with filter that will increase humidity inside simply by blowing in outside air.. Right now im trying to put together aging cabinet from an used restaurant fridge. Unfortunately where i live our basements and cellars here in Italy are becoming too warm because of obvious climate change and looking for a solution. There are aging fridges on the market here, with programs, aging phases and all but they don't come cheap 😅. Try doing a salame, if it comes out good the the cabinet is perfect. Being a man of your expertise and seeing how ventricina came out i believe you can do it. Saluti.
@@hammertiming8423 I don't think that would work in this chamber, because there's just not enough room. Besides, if I am going to start modifying this fridge I might as well build my own. I will do a large diameter salami to see how it performs. It might take a while but the name of the game is patience.
Hi Eric, I am new at making dry sausage. I have a recipe from a butcher in Astoria. The recipe calls for a cure named Borco, have you heard of it and is it different than others? Thanks for your videos.
I have never heard of that. Tried to look it up but didn't find anything
Thank you@@2guysandacooler
I would love to see an all beef salami if you have a good recipe for one.
Hey Eric is the chamber big enough to handle a whole ham to make prosciutto?
no. It can handle a cullatelo but not a whole leg
Thank you…. I am in the process of making prosciutto based on your video and planned to used the fruit cellar that my dad have used for years but after watching your videos I am not if that environment is best. I know the humidity isn’t as high as you like. From what I have measured with a gauge it maintains in the high 60’s to low 70’s.
Considering building a chamber while my hams are still in the salt.
Any recommendation on the size of frost freeze fridge I should be looking at? We usually do a few hams at a time.
OK found it!!
Your opinion, build one or buy this one, this one looks sweet for the price, SM one too expensive and too big.
Thanks for your help
Great question. easy answer, i say buy this one. its s nice, well built unit thats easy ro use and hassle free. i like me diy chamber but it took me a year to dial it in, a total of 500+ bucks in controllers and parts, plus whatever else im missing. If i had to do it all over again id just buy a unit like this. especially if you dont plan on making a business out of it. In that case i would go bigger.
Your the BEST !
Thanks@@2guysandacooler
One more ?
I emailed them no answer, How much does it weigh , and how loud?@@2guysandacooler
@@2guysandacooler ok after looking at this video and the video of your TSM dry curing cabinet what one would you say you prefer? I have been using a DIY chamber for over 1 year and the fridge is dying slowly, so i will be in the market for a more professional version here within the next 3 months. Just looking to know if there is a preference of one over the other( for the amount of salami I do I would either be looking at 2 of the smaller units or the reserve 300 or the TSM dry cure cabinet.) thanks again ahead of time for all of your hard work and effort that you put into your craft.
OK I think this unit would work fine in high humidity areas but would fail badly in low humidity areas. You would have to come up with a way to add humidity then let the unit lower the humidity. Think it would just be fighting itself then.
Do pancetta please.
Can you make dried beef
When I first put my coppa in the reserve 50 ager the the first 3 to 5 days it stays at about 78- 85 humidity is this ok? Then it drops to the 60-80% range. Is this all ok or that at to high a humidity for to long ? Normal collegian sheets, Temp control stays fine at 49-54 degree's.
How much total weight do you have in the reserve 50?
10lbs I was going to put 20lbs but it is having a hard time just keeping 10lbs at the 78-85% humidity . When I added another 2.5lbs it spiked to high and it couldn't handle it , so I moved it back to my custom chamber . Is that 78-85 range to high for to long though ?
Just additional Info pro smoker is sending me a new mother board for the reserve 50 that will hopefully solve the issue so it can handle more meat and keep humidity low but for now is that 78-85 humidity for say 5 days to long and the meat will go bad ?
Great review! I'm currently shopping for a home dry ager and trying to decide what one has the best performance and features. I'd love to see how the Reserve 50 unit performs making a Capicola and Soppresatta! (Update 11/17/23 - I bought a Reserve 50 it arrives next Tuesday:) )
I'd imagine you have your unit now. Anything in it yet? What are your initial thoughts? Thanks!
@@matthewgander8652 Hi Matt, sorry for the late reply but Pennsylvania deer hunting season was in full swing at the time you posted, and if I wasn't busy working then I was in the woods. Now the holidays..so ya things have been hectic. To answer your question I have nothing in the machine yet, but I do have 3 Capocollo currently brining/curing that will be going into it in the next few weeks. If you read on my comments about the machine are at the end.
But first a little about my purchasing adventure. So...here's the story. I signed up for the email list at PS Seasonings and Pro Smoker after watching Eric make that awesome patina. And here's what happened next. It was then Veteran's Day (like 2 or 3 days before Black Friday) and I got an email from PS Seasonings (Pro Smoker's sister company which also sells their machines) that they had a 20% off sale for Veteran's Day. I had a question or two so I called Pro Smoker, I told them I was a veteran (Former US Marine) and inquired if the 20% off at PS Seasoning as also applicable to the Dry Ager 50 machine on the Pro Smoker website. (20%would be like $260.00 off) The man explained to 20% off was only good on seasonings, but Pro Smoker was going to do a Black Friday sale and he believed the machines would be $200 off. He then put me through to a woman in customer service to discuss it further. I thought ok, well let's explore that more then. So I speak to a woman in customer service, and she explained the $200 of on Black Friday would be for smokers only, and the Reserve 50 Dry Ager was only going to be $75.00 off. The woman from customer service explained being it was so close to Black Friday I could place an order early and get Black Friday pricing. I told her I'd get back to her on that and proceeded to call a buddy from the Marines in Georgia who I knew wanted one as well. And let me say the customer service folks at Pro Smoker were all super nice down to earth. Very pleasant to deal with. The next day my friend and I each ordered a Reserve 50 Dry Ager at the price of $1224.00 ($1299 minus the $75 Black Friday discount).
Then the fun begins. Both of us got our machines delivered by UPS in the next day or two. Unfortunately, the machines were damaged by UPS. His in Georgia looked like it got dropped from a fast moving low flying helicopter over Afghanistan with no parachute. The banding straps on the box were gone, the bottom of the box and its protective cushioning were completely missing, top of the box was open. sides of the box ripped, the machine itself was scratched and dented, and the machine wouldn't power on. My machine in Pennsylvania faired a little better. The box had 1 of 3 banding straps remaining, the top of the box was completely unsealed and open, and maybe one serious hole in the box exterior. Once unpacked, the stainless steel door face was dented, both bottom right and left side of the cabinet were dished in, and the rear bottom of the unit where there is a sheet metal box below the refrigeration coils was crushed straight across the entire rear width of the machine. The packaging of the machines by Pro Smoker was good, but the handling by UPS was not. The box is awkward due to size and weight for 1 person to move. These UPS drivers were just kicking and tossing the box around, dropping it from height off the trucks, etc. without regard for anything inside. If UPS had used 2 persons or a hand truck when moving them, the machines would have been fine.
So we each call Pro Smoker and talk to our sales rep, she was very nice and said they would ship us new machines via freight. She asked that we package up our damaged machines the best we could and UPS would come get them. Now while were waiting for replacement machines and have damage machines sitting in in our homes... Cyber Monday Sale comes. Here I get a sale email from Pro Smoker....Reserve 50 dry Ager $300 off! I'm like...come on! You gotta be kidding me =( . Here I am looking every day at a busted machine in the box half blocking the door to get in my house, waiting for UPS to take it away, and replacement machine hadn't even shipped yet. *Edit Update* The sales rep has indicated they are going to match the Cyber Monday price. The folks at Pro Smoker are really great to deal with. UPS...not so much lol.
Next the replacement machine arrived after about 12 days from when it shipped. This one arrived in perfect condition. And man, the Reserve 50 is a really nice-looking machine, also very solidly built. Assembly of the machine was pretty strait forward; the only tricky part was putting the door handle on. You have to pull back the weatherstripping around the door edge to insert the screws. It would go much easier with a 2nd person, (one holding back the weather stripping, while the other gets the bolts through the holes and into the handle). It's worth noting when handling the machine, placing it, putting on a stand or even attaching the door handle two people would be best. I did it by myself, but you got to be really careful, the machine is not super heavy, but its size makes it awkward for one person to safely move it around. It seems to hold temp and humidity settings very well without much fluctuation. I have mine set up in my kitchen. Also, since I didn't have a lot of counter space free, I bought a stand for it from amazon. A food service stainless steel filler table would work well for it too. I wound up buying an appliance stand like you would use for a small apartment refrigerator. There are also no spare UV lights or Charcoal filters available on the Pro Smoker website yet. Being the product is new they don't seem to have spare parts yet. The filter needs to be replaced once a year. I plan on buying a few filters and some extra UV bulbs to keep as spares. I've had the machine running with nothing in it yet and its relatively quiet. Just like running a small refrigerator. The unit's interior LED lights are really nice as well. If it performs as well as it looks it's gonna be a winner. But Eric's test making patina was really my benchmark. After seeing that he could make something so difficult with it, I was comfortable that a novice like me could also make easy projects with it.
After I put it together for that first 48 hours I'd catch myself going out to the kitchen to stare at it like a kid at Christmas lol. I really can't wait to use it, but have just been too busy with other non-meat related projects. I decided rather than age some steaks I first want to try to make some Capocollo and then maybe some Bresaola. I'm a total novice at making charcuterie (but an expert at eating it lol) So I've been looking at a lot of Eric's videos and trying to pick some easy starter projects for myself since this is my first try. Next down the road I want to try some fermentation projects.
I have sent Jonie several emails. she has yet to return any since they shipped the replacements. this company obviously will lie to you, and ignore you when there is a problem. They have pissed off a few Marines here....@@USMC5905
she emailed saying they would handle..
@@USMC5905 Excellent review! I had no idea it was on sale for Cyber Monday. My loss. Love to hear how your projects turn out. I'd like to wait a bit and see a few more projects go through it before I pull the pin. Can't wait to see what Eric has next in store!
Id like to see a cappocollo and a batch of salame at the same time as thats what i would have in it at all times. Thx Eric
Dry aging prime rib!
Eric, how do you think this will handle as a cheese cave? Curious if you think we can do cheese in this and if so, love to see you do a cheese in it!
I'm not sure how it would work with cheese. Might have to give it a go!!
Do a mixed load that has a whole muscle and a salami or some other aged charcuterie that would have a different drying time.
Eric, I have an unrelated question for you... I have a recipe idea for an Asian sausage recipe with sesame oil and perhaps some soy sauce. Have you ever added an aromatic oil to your sausage?
The cool thing about sesame oil is that it has a super strong flavor so it doesn't take much. The last batch of lap cheong I made, I cured the meat with a little sesame oil. Came out amazing!!
@@2guysandacooler Thanks Eric. You're the best. I"ll have to test the pH of soy sauce as I have know idea if it is acidic or basic.
Hello, I follow your videos, can you make a tuna sausage recipe?
I would love to have a dry curing cabinet to make salami and other cured meats, but my wife would be very pissed because she thinks I eat too much fatty food. Apparently, she wants me to live for a long time instead of living life and being happy...😂😂😂
I would say a hot capicolla and salami
Whole muscle please!
Lets see what happens when mold is introduced.
I am still learning, could you do both? Thank You
Yes I can
Cost prohibitive, especially if you live in Canada 😢
Duck Proscuitto....
Make salami
So we could do cheese with this?
It would be an interesting experiment.
no difference