Time Stamps: Intro 0:00 Guest Intro 0:27 Cure Chamber Set Up 1:00 Controlling Humidity 1:28 Air Flow 1:55 Products Hanging 3:10 Summery of Salted Hogs (Peter) Set up 3:19 Previous Finished Product 3:40 Outro 4:05
Thanks for all your videos. I enjoy seeing how other people are curing meets also. I use two windows fridge chambers and my garage which is seasonal. Thanks again for all your videos and your info. Dave
Typically a whole bone in cured muscle can handle a wider temp and humidity fluctuation. Old school country hams hung in barns for years at a time go by a phrase known as “sweat with the seasons!”. It’ll still come out great but a consistent temp and humidity will typically produce a more flavorful ham. Hope that helps thanks for watching 🙏🥩❤️
Time Stamps:
Intro 0:00
Guest Intro 0:27
Cure Chamber Set Up 1:00
Controlling Humidity 1:28
Air Flow 1:55
Products Hanging 3:10
Summery of Salted Hogs (Peter) Set up 3:19
Previous Finished Product 3:40
Outro 4:05
The black garlic coppa looks delicious! Let me try a piece!
You’ll have to follow him to see how to make it ;)
Thanks for all your videos. I enjoy seeing how other people are curing meets also. I use two windows fridge chambers and my garage which is seasonal. Thanks again for all your videos and your info. Dave
Very cool! Thanks for the comment and happy curing ❤️🥩
Well he's certainly has it going on with meat curing!
Absolutely ! A world of knowledge ! 🤓
Awesome set up! Is curing prosciutto more forgiving? How’d he have that in there for multiple years if he can only cure from June - October?
Typically a whole bone in cured muscle can handle a wider temp and humidity fluctuation. Old school country hams hung in barns for years at a time go by a phrase known as “sweat with the seasons!”. It’ll still come out great but a consistent temp and humidity will typically produce a more flavorful ham. Hope that helps thanks for watching 🙏🥩❤️
Dry Curing Meats in a Wine Fridge: Before, During, After // Matt the Butcher
th-cam.com/video/4tpZZdfKXc4/w-d-xo.html