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Correct Temperature For Curing Charcuterie?

post #1 of 3
Thread Starter 
I have a question about the conditions for curing charcuterie. I know the general temp should be between 55 & 65 degrees and higher humidity is ideal. I have a room that is 60-65 degrees but the humidity never breaks above 40% could I still cure meats?
post #2 of 3

Get a humidifier else you'll dry out your casings.

Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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post #3 of 3


Put a vaporizer in the room. Sometime outside casing of meet will show a bit of green mold. Don't worry about it just wash it off. But if black mold appears look out, maybe dump that item

It could hurt you

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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