BGKYSmoker
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I stopped talking about it and dragging my feet.
Getting back into the dry cure salumi/charcuterie. Now that we have the space to do it again.
I saved most of my controls, got my Ph meter today. We have a like new residential cabinet depth fridge in the rv, I'm going to take that out and use for dedicated salumi/char.
Getting back into the dry cure salumi/charcuterie. Now that we have the space to do it again.
I saved most of my controls, got my Ph meter today. We have a like new residential cabinet depth fridge in the rv, I'm going to take that out and use for dedicated salumi/char.