Dried Meat

Cured Meat Sensor
Biltong image
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Biltong
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AirComfort and Biltong

Biltong has this soft, moist yet snappy texture and finding the sweet spot to properly preserve the meat must be a priority because you do not apply heat nor pre-cook it. Meat must be correctly dried both for sanitary and taste reasons. It is recommended to keep the thickness of pieces between 1.5cm and 2.5cm for perfect drying. There’s a risk of mold growth during the drying process so temperature and humidity must be on point.

  • AirComfort monitors the condition of your biltong’s drying room
  • The temperature must be between 22°C to 24°C for the first 24 hours; thereafter at 30°C to 33°C for two days
  • CuredMeat App, you can set the humidity range below 50% to ensure quality output
Salami image
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Salami
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AirComfort and Salami

The room environment is salient in achieving an authentic-tasting salami. There should be enough space to hang them while drying and it has to be drought-free and with good airflow. Darker environments are better when drying and furthermore, temperature and humidity must be both tracked.

  • The best temperature for maturing salami is between 6-16°C
  • Humidity must be anywhere between 70-85%
  • AirComfort allows you to set temperature and humidity ranges monitoring the room environment
Spanish-chorizo
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Chorizo
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AirComfort and Chorizo

Dry cured chorizo which you slice and serve along with other cured ham and cheese of course goes through a dry-curing process. It’s as easy as hanging the chorizo for several weeks until it hardens and becomes sliceable. Still, temperature and humidity should be appropriate to avoid possible toxic molds.

  • The best temperature for curing chorizo is within 10-15°C
  • Humidity must be in the 65-80% range to avoid curing issues
  • AirComfort tracks both temperature and humidity and in CuredMeat App you can check the pattern of your curing process
Saucisson
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Saucisson
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AirComfort and Saucisson

Sweating or steaming is necessary for saucisson to acquire all the flavors. This process is done in a hot damp room in 1-3 days. Drying is the next step to that when the saucisson is firm and turns dark red where it is placed in a well-aired room. Both involve two different temperatures.

  • For sweating, 25°C is ideal
  • For drying, the temperature is between 12 and 15°C is perfect
  • Aircomfort captures climate readings from 5 to 40 mins, we suggest every 30 mins to maintain a yearlong battery 
Cured Ham
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Cured Ham
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AirComfort and Cured Ham

The curing process of Cured ham includes the following steps: salting, washing, resting period, drying, and maturation. When the ham is ready for drying it is moved to a natural drying area where temperature and humidity are controlled for 6-12 months.

  • Humidity is controlled through ventilation
  • Temperature must range from 15 and 30°C
  • Not only does AirComfort track temperature & humidity, your history can be backed up to the free Dashboard+ cloud account