Firstly Hi to all
This is my first post so go easy on me.
I would like to make some salami but have soon discovered it�s not quite so easy.
The main problem seems to be temp and humidity.
I have read peoples posts and was considering building a dry curing cupboard. This is the one I was looking at making http://home.pacbell.net/lpoli/htm%20tex ... ontrol.htm
However after reading posts nobody seems to be using this and trying to build their own. http://forum.sausagemaking.org/viewtopic.php?t=900
Which is a little over my head.
So does anybody know if PacBell�s Ideal Environment for Dry Curing is worth building or of any other dry curing cupboards worth a look?
Also I would like to give dry curing a go. Looked at some posts and think I would try a small piece of belly and Franco�s Parma style ham.
Is it really this simple and how long will it keep?
http://forum.sausagemaking.org/viewtopic.php?t=1014
Anyway enough dribble
Cheers
Ps great forum