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R
Building a small curing set up
I've got about $750 in cash back on a credit card and I'm gonna build a lil chamber for curing. Curious in dry aging (could use bags if humidity is an issue), making some traditional charcuterie (Bresaola, Capocollo, Lardo, Gaunciale, etc). Would love to hear what everyone is using and any... -
R
Rob from Tenn
Howdy y'all. My name is Rob and I'm currently living in Tennessee. I grew up working in a small Italian restaurant kitchen. That's where my love of cooking started, especially making my own food and ingredients. We used to buy some meats from the local university where I went and I even worked...
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