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Old 06-06-2021, 06:45 PM   #1
Bitser's Avatar
Join Date: May 2021
Location: Woods Landing, Wyoming
Posts: 82
Dry Curing Sausage and Bacon

Our basement is dry and cold, so I built a box out of scrap from a greenhouse for curing meat. Added a 150W panel heater that wasn't warm enough for my wife and a little humidifier made for a cigar humidor.

(There are garden potatoes stored below the box.)

It works really well: sausages, etc. turn out like deli meats in both taste and appearance. L to R: pancetta, peperone, and soppressata.


Soppressata and peperone.


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bacon, sage, sausage

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