Thread: Meat Curing?
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Old 04-24-2013, 11:55 AM   #2
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Join Date: 04-20-10
Location: Niagara Falls, ON

I just use my cantina (cold cellar) in the basement during the winter to make salami. As long as you can control both the temperature and the humidity you should be fine.

When you say doesn't seem to be working, are you getting proper desired temp and humidity and then meat is just not coming out right?

I am asking whether you feel it is the chamber itself or possibly your curing process/ingredients/techniques.
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