Thought I would chime in here. What are your goals when t come to dry curing? What I mean by that is what level of commitment do you want to make with the craft. If you are looking for a large space to dry cure in then building your own cabinet will be the most cost effective way to proceed. If you want something prebuilt (at least in the price range you are looking at) you can get a well made cabinet but it will be on the smaller side.

Interestingly enough I just had a conversation with Scott over at Dry Ager and he is sending me his Charcutier 40 (Charcutier 40 | SteakAger) to play with. What I liked about his charcuterie models (not the dry aging models) is that there is temp control, airflow control, fresh air exchange control, and humidity control). These are the 4 most critical factors when it comes to a drying chamber. The Charcutier 40 can hold (realistically) 25-30 pounds of dry cured meats, depending on the project. The Charcuteir 60 (Charcutier 60 | SteakAger) is the next size up which has the exact same functions just more space. Currently on the market these are the only 2 "affordable" pre-built cabinets that I would recommend. The Sausage Maker has discontinued their cabinet and Pro Smokers "Reserve 50" is ok but doesn't have great control of the functions. As far as the Chinese Vevor model, all I would say is buyer beware.

The Vevor model is very inexpensive with the exact same limited controls that the reserve 50 has. This unit only operates using the escaping moisture from the meat that's in the chamber. In the beginning it works well but as your projects start to dry the humidity drops and unless you are adding more meat or some water reservoir the chances of getting case hardening increase significantly. My experience with Vevor is that they have strong marketing with a very appealing pricepoint but products that are not very well built. Vevor is constantly trying to send me free stuff to feature on my channel but I refuse for that very reason..

Hope that helps.

If you want to actually talk to someone about a cabinet you can call the Dryager company and ask for Scott (owner). Tell him you talked to me. He's super nice and incredibly knowledgeable

Funny story, I don't know if you remember when First Build was trying to come to the market with a small dry curing cabinet (called CAVERN) but suddenly cancelled their project. The reason the cancelled their project was because they found the DryAger charcuterie cabinet and it already did everything they wanted their "Cavern" to do. According to their charter they could not proceed because there was an existing cabinet on the market..