Can anyone kindly point me to a resource for charcuterie that is focused on items aged via a walk-in refrigerator? High 30s-low 40s temp range. I know simple chamber set ups are out there but would like to work within existing hardware if possible. please and thank you
Submitted October 03, 2016 at 09:31PM by aurtunobandini http://ift.tt/2dLlvoB Charcuterie
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