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