I'm curious if anyone cures whole hams, prosciutto, or sausages at home?
I've got a basment, but it does get a little humid. I also have an old chicken coop -- but it gets very hot in the summer.
Any way I can start making my own cured meats?
(Not sure where this post should go. Feel free to move it.)
I've got a basment, but it does get a little humid. I also have an old chicken coop -- but it gets very hot in the summer.
Any way I can start making my own cured meats?
(Not sure where this post should go. Feel free to move it.)