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I found this video being very helpful answering the above.

At minimal I have learned so far very important details regarding the process of curing meats, which is the temp and humidity and with these two factors I can adjust accordingly. For one I will wait till Fall before doing any further attempts at curing. This is the best option at the moment...

Thank you once again, If he desired temp and RH are 60 degrees and 80% respectively, why would there be a need for a dehumidifier, Im assuming placed inside the fridge.

Thanks for your feedback, how about wine coolers, they also have those temp ranges. https://www.amazon.com/Nutrichef-PKCWC15-Refrigerator-White-Countertop-Cooler-Freestanding/dp/B07ZQN6RHN?th=1

I noticed this humidor has the right temp and humidity range for curing. Would this work for curing? https://www.amazon.com/NEEDONE-Humidor-Temperature-Electric-Hygrometer-dp-B0B15D2F9X/dp/B0B15D2F9X/ref=dp_ob_title_hpc

Well I had to see what it looks like and this is it after two days air drying with a fan.

Timing was also a factor, I saw multiple how to videos and the ones they left it outside I noticed they only did so for a day before it’s ready to eat. One day salting in fridge and one day curing with garlic and fenugreek outside and was ready. Also saw another video completely different where...

Also can I save what I have by placing it in the fridge or too late. Been outside for almost two days covered in garlic and fenugreek and cumin paste. with fan blowing on it.

So how are many doing this without specialized controlled equipment, overseas they hang dry it which is the second part of the question. How did the Indians sun dry the meat?

Appreciate your response, just to learn more about this. I watched a video on YouTube and someone was making beef jerky in soy sauce type in hen left it on a fan to air dry and was ready in a day. They were thin stripes versus the basturma bulk meat. What would be the difference? Doesn’t the...

Hello everyone, I'm new to the forum and been trying to make Basturma and wondering what to use if I dont have a dehyfrator as used above. Can this remain at room temperature? Ive been moving mine around not sure where is the best place or practice. Currently in the kitchen with a fan blowing on...