THE ARTISAN CURING CHAMBER

The Artisan Curing Chamber is the most practical volume in the series: how to build with your own hands the curing chamber that makes everything else possible.
The starting point is understanding what a curing chamber does that a fridge does not, which physical parameters matter, and at what point in your own practice you genuinely need one. Then the shopping list: the base fridge, the Inkbird ITC-308 and IHC-200 controllers, humidifier and dehumidifier, the ceramic fan, the external control box, cabling and accessories, with indicative costs and criteria for choosing well.
Assembly is described in nine phases, from preparing the fridge to drilling the rear wall, from building the control box to routing the cables, from positioning the probes to first start-up, calibration and fine tuning.
The second half is devoted to the profiles: four phases for plant-based charcuterie, from surface drying to final rest, and the cheesemaking profiles, separated into white rind and blue-veined, with humidity, temperature, piercing and the management of door openings.
One chapter explains why plant-based charcuterie and cheesemaking cannot share the same environment, what happens in practice when you try, how to organise two chambers and what distance to keep between them. Maintenance closes the book: the humidifier tank, the probes, sanitising between cycles.