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Hi everyone I’m converting a wine cooler to a curing chamber and wanted to know exactly where is the best place to install the humidity sensor please. Top,middle or bottom please?
Hi all I’m new to the whole dry curing and air drying thing. I’m building my own curing chamber right now to begin air drying my salamis. I need a bit of help on how to calculate the time for dry curing meat cuts like guanciale,coppa,bresaola.... How long do you leave them in the dry cure mix...