So, I travel a lot for work. When I say a lot, I mean each and every week. I tends to put a damper on my food experimentation, particularly when the wife refuses to take part in said experiments. Makes it hard to dream about getting a curing chamber set up. Well with a little extra holiday time at home and some Christmas money in my pocket I have my chamber running right now.
Gonna give it a week or two to run, make sure it's good to go. Gotta see how long the humidifier can last without water, make sure it's hitting the temps I want, and test the hygrometer and thermostat to make sure they are correct!
Anyone have some words of wisdom for someone starting out? I think I'm gonna start out with some guanciale, a simple whole muscle cure that should be fairly versitile cooking wise.
Submitted January 08, 2017 at 04:12PM by Park4theranger http://ift.tt/2iSj8Bj
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