- Joined Dec 30, 2013
I just made 10# of pepperoni using the Sausage Maker Dry Pepperoni seasoning. It says cure 3 weeks at 40-50 deg. and 70-80% humidity. I don't have a room with that humidity, but do have one with that temp. Can I put them on a rack inside a tote with a dish of water in the bottom? I should have thought of this before making it, however....