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  1. A

    Hanging meat to cure in home kitchen

    Is it safe to hang meat to cure in my kitchen ? Away from food prepping areas ?
  2. A

    Grey area in nduja that has been curing for one week

    Hi I have been curing nduja for one week now - inclusive of fermenting at 90% humidity at the 23 d temp. I have two chubs which are cased in hog bungs and one in a large 50 mm collagen casing. The curing temp has been fluctuating between 75-90 5 humidity at 12-14 degrees temp. I'm using a wine...
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