Not sure what the inside of your fridge looks like, but there's gotta be a way to rig up some method of hanging. Necessity being the mother of invention and all that. My fridge is slightly bigger than the average beer/dorm fridge at 6.2 cubic feet, but FWIW I've decided to find a larger chamber. I just bought another used wine fridge to use a fermenting / first stage drying chamber so I'll be keeping the bigger one once I find a suitable upright fridge or freezer.
As to the rest, I've been reading until my eyes bleed. My suggestion is educating yourself to the greatest extent possible before jumping in with both feet. I'm in the very beginning of my journey down this road. There is a ton of great content and helpful folks here, and the gold standards are the Marianski books "Home Production Of Quality Meats And Sausage" and "The Art of Making Fermented Sausage" the latter being a bit shorter but it hits the important stuff in great detail that is not hard to understand. I've read it almost three times now and keep it handy at all times. Also, I've used 2 guys and a coolers youtube channel extensively.
As to the rest, I've been reading until my eyes bleed. My suggestion is educating yourself to the greatest extent possible before jumping in with both feet. I'm in the very beginning of my journey down this road. There is a ton of great content and helpful folks here, and the gold standards are the Marianski books "Home Production Of Quality Meats And Sausage" and "The Art of Making Fermented Sausage" the latter being a bit shorter but it hits the important stuff in great detail that is not hard to understand. I've read it almost three times now and keep it handy at all times. Also, I've used 2 guys and a coolers youtube channel extensively.
