So I've always been interested in curing my own meats. Well, I'm finally at a point in life I can make my space and try it out. As a Texan smoking meats is a must know, and I've been tinkering with my temps lower and lower and successfully have been smoking my own jerky and summer sausages. So onto the next phase. Curing chambers, is it possible for me to utilize a refrigerator (set to "high") as a curing chamber due to the Texas heat rarely dipping below 90? Still new and been reading a lot so please be gentle.
Submitted December 21, 2014 at 03:27PM by all-ur-booby-R-2-me http://ift.tt/13qHAhu Charcuterie
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