Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
One pound pork loin ready in seven days or less from ye old curing chamber, plus an appetizer recipe.
Defunct Freezer turned Dry Curing Chamber put to goo use curing some Salumi for the Holidays!
In which I finally succeed at making salami.
Curing meats at home: Bresaola, Salami, Sopressata and others.