thoseguys26
Master of the Pit
I have a couple old Italian friends that do the same thing but they typically do some huge batches in the winter months when their garage is 30-40°F. I've done it before with just salt at these temps and everything came out great. It's a different 'aged' flavor that you can't get any other way.
I don't recommend anyone to try this method without cure unless you know what your doing or have advice from one who does.
I don't recommend anyone to try this method without cure unless you know what your doing or have advice from one who does.