www.sausagemaking.org

My curing project just took nice leap forwards as I converted 5 m2 room from our cellar to a curing chamber.

More about subject in my blog, 99% in finnish but I'm trying to add at least a short synopsis in english in curing & sausage -articles:

http://vastahanka.fi/kellarin-katkoissa-aka-kestomakkarat-osa-2/

"My plans to convert old fridge to a curing chamber changed when I decided to use smaller, about 5 square meter room from our old cellar. Larger space mean a lot easier controlling of humidity & temperature. Needed only good cleaning and chalking the walls, some extra ventilation and a couple of cheap electronic devices. Thermostat & hygrostat along with oil-filled radiator and we’re ready to go. Some pancetta, bresaola and also a small piece of horse sirloin are already curing."

Definitely more to come, we'll probably buy a half pig during feb or march. Any suggestions for cuts? Guanciale, bacon and more pancetta for sure but what else?

Nice Javu...
Not much on Finnish...My Sister in-law on the other hand...I love the first photo with those three itty bits of meat. Great stuff.

I just picked up 1/2 a pig and plan on what you said plus Lonzino, Coppa and hopefully cottechini. Also got the "oddities" as they are called here in the US...plan on pate for the liver...pastrami for the tongue, and steak & kidney pies for the rest.

Keep us posted

First batches of pancetta and bresaola ready! Both almost eaten too

Adam Danforth's book also reviewed briefly, excellent for anyone interested in butchering!

http://vastahanka.fi/