Hi, I’m new here as a member.
I am a self confessed curing nut, to the point my wife thinks I need therapy.
I make only Italian salumi (including all the whole muscle cuts) and to date making it at home has been very successful with great consistant results.
Now I want to UP my game.
I plan to make salumi commercially and have secured premises in a farm butchery.
Question?
Has anyone built a walk in commercial curing room from scratch?
I think I know how to do it and am confident I can achieve the desired outcome, but once I invite Environmental Health to come and look I need to be sure all is OK.
Any advice?
Thanks