| Community > Butchering, Cooking, Recipes |
| Charcuterie |
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| Angry Perch:
Any of you do any curing? I'm looking at turning a fridge into a curing chamber and making salami, prosciutto, etc. Would love to see what some peoples' set-ups look like. |
| Skillet:
Prosciutto. The only thing you can wrap bacon in to make bacon taste better... |
| NRA4LIFE:
You will need some sort of humidity control for dry curing also. |
| Whitpirate:
Pretty tough without the right setup. I have a couple coppas and a soprasetta curing at a commercial place downtown. |
| Angry Perch:
--- Quote from: NRA4LIFE on December 12, 2014, 10:31:22 AM ---You will need some sort of humidity control for dry curing also. --- End quote --- I'm thinking upright fridge with thermostat, and ultrasonic humidifier with hygrostat. |
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