I'm in the process of getting a old stand up fridge from my parents to convert into a curing cabinet. It will be temp controlled and humidity controlled with cigar humidor beads (placed somewhere the juices cant get them).
My goals is to make different kinds of prosciutto the first probably being pork obviously but also lamb.
Then I would like to do some of the dried cured sausages that are fermented and such.
Anyone else planning or doing this already?
My goals is to make different kinds of prosciutto the first probably being pork obviously but also lamb.
Then I would like to do some of the dried cured sausages that are fermented and such.
Anyone else planning or doing this already?