Good environment for charcuterie

Meat Locker

Meat Locker

Here is an example of making a perfect environment for your salami aging (just make sure it’s not a chilled wine storage company… if they catch you they will kick you out and threaten to sue your ass off… trust me I am lucky they didn’t sue me).  

A metro rack, wrapped in plastic wrap with velcro to keep it closed and aroma filters that will mask any smells of spice.

65 degrees with 78% RH

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