I live in NC, and I'd like to try doing a dry-cured ham in my attic. I've seen a lot of recipes say that you need to keep the meat below 40F, and a lot of people use refrigerators to maintain a constant temperature. Surely that couldn't have been the case when people first started curing meat to preserve it. Can I load it up with salt and nitrates and hang it, or does it need more special handling than that?
For reference, the average lows and highs are in the low 30s and low 50s during the winter months. Link
Submitted September 15, 2015 at 12:54AM by Toemoss66 http://ift.tt/1ibTtzx Charcuterie
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