I'm looking at making some genoa, pepperoni and coppa and just had a couple questions that I can't locate answers to on the forums.
- Does the pork I'm going to use for all 3 of these need to be frozen to prevent trichinosis? I haven't read really anyone mentioning doing that but in a lot of the books I've read it's suggested.
- I have a room in my basement that's 58-62f and 65-70rh. Will this work or do I need to wait a couple months in the hope that my temp drops consistently below 60? Is humidity ok or should I put in a humidifier to get it to 75?
I think that's all I can think of right now
Any help would be appreciated.
Thanks
Chris