Kenny Nyhus Fadil – Home Charcuterie Author
About Kenny Nyhus Fadil
Kenny Nyhus Fadil has been curing meat at home for several years. What started with a discarded wine fridge, a humidistat, and a ceramic reptile heater has turned into a working home chamber that produces coppa, bresaola, lonza, pancetta, and dry-cured salami on a rotating schedule. Every recipe and chamber build on this site has been tested on his own equipment.
Background
Kenny started curing the way most home charcuterie people do — by ruining a piece of pork. His first coppa was a textbook case-hardening failure: too dry, too fast, too little airflow control. The first pancetta, however, came out of the chamber with a clean rind, even color, and exactly the texture he had been chasing. The journal entries from that learning curve became the first guides on Curing Chamber.
He manages a small portfolio of niche websites focused on craftsmanship and self-sufficiency. Curing Chamber is the project where the meat, the math, the chamber, and the writing all live in the same workflow.
Specialties
- Equilibrium curing — exact percentage-by-weight salt, sugar, and Cure #2 calculations for whole-muscle cures
- Salami fermentation — Bactoferm starter cultures, 24-72 hour fermentation windows, and reliable pH-drop targets
- Chamber builds — wine fridge conversions, Inkbird ITC-308 / IHC-200 humidity and temperature wiring, ultrasonic humidifier sizing, and airflow strategy
- Mold management — inoculating with Penicillium nalgiovense and identifying contamination versus desirable bloom
- Drying-curve tracking — weight-loss percentages by week, water activity targets, and recognizing case hardening before it ruins the cure
- Equipment selection — grinders, stuffers, scales, pH meters, hygrometers, and the smallest set of tools that actually delivers reliable results
Testing Approach
Every recipe on Curing Chamber is built from a real cure — meat sourced, weighed, salted, fermented (where applicable), hung, and finished in Kenny’s own chamber before the article goes up. Equipment reviews come after at least one full cure-cycle of use. Mold-culture comparisons are run side-by-side on identical cuts so the visual difference between Penicillium nalgiovense and natural ambient mold is documented in the photographs.
Connect
Reach out through the Curing Chamber contact page.