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6. Cabinet Recommendations - Salumi

Your First Batch

We recommend a trial batch of salami to assist with finding the perfect settings

to curing your recipe in your new CLEAVER Salumi Cabinet.

For your first batch, start with a higher humidity setting - 72% to 76% - and a

temperature of 8

C to 10

If you find excessive mould growth starting to develop on your meat, simply

wipe off with a vinegar/water mix and lower the humidity setting by 1% to 2%.

If your cure is too fast and your meat develops case hardening, increase the

humidity setting by 1% to 2%.

Use the ideal setting determined through this process for future batches.

Repeat this process if you change casing types or make significant alterations to

your base recipe.

The CLEAVER Salumi Cabinet shelves will hold up to 40kg of meat each. The

finer bars on each shelf will hold meat up to 2kg on each hook.

Heavier items, like prosciutto, should be hung off cross bars or the prosciutto

hanging bar, supplied, placed across the shelf to balance the weight.

Meat hanging in the cabinet should NEVER be allowed to touch and airflow

space should always be maintained around any curing meat - Fig. 3 and 4.

The cabinets use a combination of cooling and heating to regulate humidity and

temperature. With larger quantities of fresh meat in the cabinet, the condenser

and heater will be more active. We recommend leaving additional space around

the heater (Fig. 3) and regularly rotating your meat to encourage even curing.

(left) Hanging salami in The

Weaner and on the lower shelf in

The Boar and The Hog to allow for

the circulation of air and prevent

excessive drying from the heater fan.

(right) Hanging salami on the top

shelf in The Boar and The Hog.

Fig. 3

Fig. 4