Charcuterie

I've been making charcuterie for a while now but have always used my parents unfinished basement out in jersey for air drying the meats as it had a perfect temperature / humidity level of ~50 degrees and ~30% humidity. I've gotten really tired of schlepping all the way out there every time I want to make some guanciale and was wondering if anyone had any good information on temperature ranges / food safety when curing meats because I'd love to be able to do this in my manhattan apartment.

Or if Anyone has a good brand of fridge that I could use if that's necessary.

Thanks!

Dan

 

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