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post #1 of 3
Thread Starter 

i recently became interested in this subject but as it is usually too hot around here i thought i would need a curing chamber. i found this and thought some of ya'll might be interested.


post #2 of 3

This is something that I would like to get into in the future as well. Thanks for the link!

post #3 of 3

I have been practicing this craft for a little over a year now. I converted a wine fridge into a curing chamber. works great.

There are a few posts here like the mortadella: ttp://www.smokingmeatforums.com/t/116407/mortadella-fancy-italian-bologna

I have one on the pancetta: http://www.smokingmeatforums.com/t/105858/pancetta-first-try-picts and Chicken Galantine: http://www.smokingmeatforums.com/t/104007/chicken-galantine

I picked up a book called Charcuterie by Michael Ruhlman and Brian Polcyn.  This was a great book to begin with.


good luck.. can't wait to see some picks.

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