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?
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
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Related Threads
?
?
?
?
?
Chef Forum
559.8K posts
89.3K members
Since 1999
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!