About

Welcome to Curing Chamber

Curing Chamber is a working journal for home charcuterie. Every guide here comes from time spent with the meat, the chamber, and the math — equilibrium cures measured to the hundredth of a percent, weight-loss logs photographed week by week, and chamber builds documented down to the humidity controller wiring.

What We Cover

• Whole-Muscle Cures – Coppa, bresaola, lonza, lomo, and pancetta — equilibrium method, rope work, and finishing weight targets
• Dry-Cured Salami – Grind, fat-to-lean ratios, fermentation pH targets, casings, and mold cultures
• Chamber Builds – DIY conversions from wine fridges to chest freezers, humidity and temperature controllers, fans, and airflow
• Curing Science – Cure #2 (sodium nitrite + nitrate) math, water activity, pH curves, case hardening, and food safety
• Equipment – Grinders, stuffers, scales, pH meters, hygrometers, and the small set of tools that actually matter

About the Author

Kenny Nyhus Fadil has been curing meat at home for several years. He built his first chamber from a discarded wine fridge, a humidistat, and a ceramic reptile heater, and has tested every cure, build, and culture he writes about on his own equipment before recommending it.

Read Kenny’s full bio

Our Approach

This site exists to document methodologies that actually work. Every guide is built around the equilibrium curing method, which relies on precise mathematical formulas rather than guesswork — pull weights, salt percentages, and humidity targets that you can reproduce on your own chamber. What you will not find here is AI-generated filler, recipes tested only once, or cavalier attitudes toward food safety.

Contact

Have a question about a cure, a chamber build, or a specific calculation? Visit our contact page.