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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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