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Old 04-02-2014, 07:47 PM   #21
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Join Date: Aug 2012
Location: Fort Pierce
Posts: 91
Originally Posted by D-mo View Post
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 ..

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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