I'm kinda new to this whole meat curing thing. I have tons of cooks and am about ready to jump all in. The Sausage Maker offers a dry-curing cabinet that appears to control the temperature and humidity really well. He temperature range is 41-90 degrees F and humidity range is 40-90%. Is this adequate? I keep my personal refrigerator at 35 degrees F. Does anyone see a potential problem with only going down to 40 degrees F?
Submitted September 11, 2017 at 03:51AM by littlelaker http://ift.tt/2fch9Fd Charcuterie
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