When I was at the store the other day I just perused through the fridge section and didn't notice any that said "frost free". What makes a fridge frost-free so I know what to look for?
My understanding of wine fridges is that they're a little nicer because the temperature range it works at is already at curing temperatures, so you don't need a temperature controller. Is that right? What's the advantage of a wine fridge over a regular refrigerator?
On a different thread, it was mentioned that wine fridges are very limited in space, and so you're left to cure only small pieces. Is that about right? By far my biggest motivation to start curing is to replicate commercial hard salami, which I love on sandwiches but is so expensive to buy--so I guess I'd need a large chamber, right?
I saw a fridge at the store yesterday that had a lot of open space and a freezer at the top. I also could use a second freezer. Isn't it possible to leave the freezer section as-is and use the bottom as the curing chamber?
I lean slightly toward just buying a fridge because I'd need to rent a truck to get a Craigslist one, which would lose a lot of the cost savings of buying used.
This is general, but I'm curious if some of you had this thought before getting into this: I could eat salami sandwiches every day of my life and I enjoy fiddling with food. However I don't exactly get much company, so there isn't any real call for me to be making cheese/salumi boards. I have some feeling like this would be a greater expense (I already have the grinder and stuffer, though) than the value I get out of the hobby. I wonder if a curing chamber will mostly just be a Christmas present machine and that I won't get much personal value out of it.
Submitted September 11, 2017 at 09:03PM by SparklingGenitals http://ift.tt/2w1KfBo Charcuterie
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