Hi, as title says the reefer unit I use for dry curing broke down at some point today. I have easily $2000 worth of meat curing, most of it has been hanging 4-5 weeks. I have a tech coming in the morning to look at the fridge, but I'm not sure what the best thing is to do with the meat overnight. I could move it all into a refrigerator, but I'm probably more concerned about humidity and not getting case hardening than I am with temperature. Right now ambient temp is 74F, will dip down to mid-upper 60s overnight. Advice please!
Submitted October 05, 2017 at 07:55AM by samuelgato http://ift.tt/2xUcr6Z Charcuterie
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