It turned out to be my best fermented sausage yet.
Just a short note to say that I’m very thankful to have found this blog. A great resource!
I’m a Canadian based in Tokyo since 2008. Both parents are Italian immigrants (to Canada). I put off plans to dabble in charcuterie for years, thinking that I would require a ‘cantina’. Some recent research yielded some creative projects utilising repurposed fridges and ‘wine cellars’ (as they are known in Japan). I’m just starting out at home and am setting up a curing chamber. Also doing some of the necessary reading…
Would love to be in touch to chat about your projects–I’ve very much enjoyed reading about them!
Thank you for posting and for your kind comments.
I use one of those “wine cellars”. It can be set from anywhere between 4 and 50oC with no re-rigging its insides. The only modification was the rack inside needs to be shifted upwards (to hang meat from) to the top and this can be done in a few minutes with some screws or dowels and superglue.
Now the season for charcuterie is coming up it is a great time to start if you are getting into it now.
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