Just bought Ruhlman's book and tried some fresh sausage recipes over the weekend. Came out great!
Next I want to do some dry curing (salami, pancetta, ham, etc). I want to create the right temp/humidity combination, but my basement is too dry.
Does anyone out there have photos/plans for a curing box/chamber that doesn't involve a fridge? Can you simply build a box, add a humidifier and place it in a cooler basement?
Any help is appreciated. Thanks....
Next I want to do some dry curing (salami, pancetta, ham, etc). I want to create the right temp/humidity combination, but my basement is too dry.
Does anyone out there have photos/plans for a curing box/chamber that doesn't involve a fridge? Can you simply build a box, add a humidifier and place it in a cooler basement?
Any help is appreciated. Thanks....