Hi all -
I live in the UK and am looking into making my own salami. I am a bit confused though about the curing process, and what is required and where to do it. Essentially I have read a fair amount of guides and watched a lot of videos and they all say something different; anything from just hanging them in your house to investing in a purpose-made curing chamber.
I can understand that the italians were using some basic methods for centuries, but am aware that we have a different climate here. Before I look into the various DIY curing chambers, I suppose my first step is to establish how necessary one is. My house is at a fairly constant temperature throughout the day (maybe around 19 degrees celsius) but dips at night as the heating goes off while we are asleep. If I did store them outside, in my loft or in my garage then it would be much colder.
Thanks!