Hi there everyone! My wife and I are trying to get into charcuterie. We aren’t against building a curing chamber in the future. But, for now we have a storage room in our garage that has a fairly consistent temperature of around 15-18°C and a humidity that ranges from 37%-55% and we are wondering if anyone can recommend any recipes that will work in these conditions… just so we can get started!
by Tysoch
11 Comments
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Your a bit high on temp, and a bit low on humidity. Though I’m sure someone will say otherwise. I’d say look on Facebook marketplace or somethkng for a wine fridge . Just make sure it’s thermoelectric or a something that isn’t a cold plate. You need it to vent air in and out.
Nothing the highest I would go on temp is 50 and that’s really too warm for my liking and minimum humidity would be around 75%
If you want to play around with some charcuterie without building a chamber, look into the fridge membranes (umai is the original one, I think there are some others around too).
They are one way membranes that allow you to make some passable small pieces in the fridge. You need a vacuum sealer to use them but I’ve made salami, bresaola, pork neck etc. They work pretty well.
You shouldn’t make charcuterie at those temps/rh
The experts have spoken. We won’t be doing any charcuterie in this location (without modification).
Thanks for all of your help and expertise, it helps a lot.
Botulism
Biltong. 100% would be absolutely fine with that condition
Beer, that’s a good fermentation temperature
Botulism
fuck if i know, this sub was randomy recommended to me