I'm planning to dry cure from this guide: http://ift.tt/2dQpmO5
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Is this an unreasonable cut of meat to try to make into charcuterie? I found a wikihow article that said I can cure pretty much any kind of meat but I haven't seen too much steak in this sub.
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My basement probably has mold, but otherwise that would probably be the best place to hang the meat. Is there any way to protect the meat from mold if I cure it here?
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If the basement doesn't work, what are my other options? I saw a post on here of someone fermenting sausage in their closet, is that a good option? Would the refrigerator work for this step?
Submitted October 15, 2016 at 02:30AM by Stewbodies http://ift.tt/2epHl0S Charcuterie
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