Buenos Dias. . .
Ok I am curing a ham for my folks for christmas and need pink salt. Since I have to buy like a half pound of pink salt to just use a few spoons, it would be almost stupid not to cure pancetta.
The problem is the week of drying. I don't think I have a spot that will be protected from animals (my dog) or won't pick up weird off smells (the worlds cheapest carpet my landlord installed in my basement). Can I hang it in a large brewing bucket and just open it up every day to let in some fresh air or am I better off just leaving it at the bottom of the fridge in the high humidity container meant for veggies?
I know there is a few folks who have made stuff from the ruhlman book, how did you hang your pancetta to dry?