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.
SmokingMeatForums.com Top Picks
- 593 Posts. Joined 4/2008
- Location: Powhatan, Virginia
- Points: 26
- Select All Posts By This User
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.