I researched a fair bit before starting my dry-cured charcuterie meat project many years ago, it isn’t that complicated, and nowadays there are plug-and-play options too. I want to share with you the discovery of this fascinating world of dry-cured meats. Salumi, the classic Italian category is really only one (BIG) area. Cured meats have been necessary to keep civilizations … Continue reading How To Build a Curing Chamber for Dry-Cured Meat