Hello,
Next month I'm gonna try and make my first cured meats, I'm going to make gammon, bacon, french dried sausage (saucisson) and prosciutto style dried (pieces of) ham.
For the drying/aging of the prosciutto and sausages I'm thinking of making a basic curing chamber from and old fridge and temperature controller we already have. The only thing I need now is something to control the humidity and I was wondering if a tray of salted water/wet salt in the bottom of the fridge would be enough? Do I also need a fan in there or is that not necessary?
Thanks in advance!
Magaly