I have been on something of a curing tear ever since Franken-Fridge (home made meat curing chamber I constructed) became operational. I am almost out of room already for the sake of Pete! I find something very pleasing and pretty about a space filled with dry curing meats so I thought I would share. Clockwise from the big fat bastard in the upper left we have pseudo-'Nduja, long skinny German style salamis with diced up bits and ends from my last batch of bacon mixed in, petit hams and lonzino interspersed with some standard salamis on the bottom shelf, finally that is a stinky cheese experiment I will get into later if it works...
I decided to see if utilizing the actual wine-fridge section of Franken-Fridge would work for curing too, so I have a cured, pepper rubbed picnic shoulder hanging in there. We will see what happens.
I have a couple nice chunks of pork belly curing away in my actual fridge that I want to dry into a sort of speck. Aside from that, I am slowing down on the meat curing for the rest of the winter. Hopefully everything turns out good, I will let you know.
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