Serious Eats: Talk

making charcuterie in NYC?

So I'm obsessed with all things fermented. I've made cheese, sauerkraut, kimchi, cucumber pickles and sourdough, and now I want to move on to charcuterie.

What kind of conditions would I need to age my meat, and is it possible in a stuffy fourth floor apartment in Brooklyn?

Also...any recommendations for classes?

Thanks all!

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