Curing Chamber with a Fridge

[craigster59]

Thanks for the Welcome! I've been researching a lot to get as much information as possible, going to give dry salami a shot to start and then move on to other sausages and a prosciutto ham. I've homebrewed a lot so am familiar with controlling environments and cleanliness to prevent spoilage. I also cook, grill and smoke so I've got that under my belt.

I did find another blog with some good info and pictures on making a chamber, wonder if he's a member here also.... http://pickledpig.wordpress.com/2010/09 ... g-chamber/