Thread: Meat Curing?
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Unread 04-24-2013, 12:12 PM   #5
Swine Spectator
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I do some curing. You want to control temp and humidity. My budget solution was to buy a wine fridge. The wine fridge does not dehumidify. It holds 50-55 degrees pretty well. I put a large bowl of salted water in the bottom to help keep the humidity up. It has a small fan that helps circulate the air.

I spent a few bucks on a decent hygrometer, but other than that my overall investment was fairly low.

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