Cooking and Baking

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


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed