A dry curing box can simply be a covered container which will fit in your fridge and allow any liquid to drain away from your meat whilst it cures. It should comfortably contain the meat to be cured without it touching the sides or lid.
Here’s how you can easily make your own:
- 2 identical plastic containers (which can stack inside each other)
- A drill and bit (a ‘step bit’ or ‘unibit‘ will remove any plastic burr when the holes are drilled)
- Drill holes at regular spaces in what will become the top tier
Plastic cracks easily, so place the tub on a solid surface and try not to apply too much pressure.
When you stack the two tubs, liquid should be able to drip from the top tier and collect in the bottom. When drilling the holes, ensure you put some in any dips in the plastic moulding, so that liquid can’t collect in the top tier.
Removing any burrs will make the tub easier to clean between curings.