We are interested for some time to dive into the world of cured meats - Ruhlman books sit way too long on our bookshelf.
Obviously the interesting/difficult part to start the journey is around a good curing chamber with temp and humidity control. Fridges can be used for the temp control but there are many different versions on different webpages around the “best” way for humidity control, e.g. InkBirk etc.
Starting to look into different threads on eGullet as one of the more extensive sources but also curious if anybody on HO has experiences
1 Like
a very effective - and passive - humidity control method:
