Quote:
Originally Posted by D-mo
Seem like you have all the equipment. im interested in how you use a wine cooler for your dry cure ...
im a sausage maker myself ... and to doing apple smoked bacon in the last few batches .. it worked out very well ..
d-mo
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My wine fridge is a small 8 bottle. I just do smaller batches of dry cure.
Here is the small wine cooler with chorizo and a 5lb pancetta that has a few more weeks to go.
Here is my dry cure fridge when we lived in a house.
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