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curing meat [moved from Manhattan board]

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curing meat [moved from Manhattan board]

cdog | Nov 29, 2007 12:35 PM

i would like to make some pancetta and possible duck ham using the breast of the duck. i have everything i need but was curious about the drying part once done with the actual dry rub cure part.

i've seen a few recipes where they say you can use your home refrig, plugged in. i've also seen some where they tell you to use the basement etc. i doubt my landlord will allow me to turn his basement into a hanging room, so i am a bit hesitant to start the process.

any suggestions or thoughts

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