Making cured tenderloins, following a recipe for a fridge cure (see link https://youtu.be/YJEOSRUAYQU?si=TI_wv_zLfgmxuiNg ) Keeping it all simple. But reading through the common thread questions and answers am wondering if I would better using my biltong box in a cold room with light airflow as I live in a wet area with 80% humidity-Vancouver Island-
by ZealousidealCarpet48
1 Comment
A biltong box is hot and dry. Charcuterie is warm and humid. You need a spot 15c 75% humidity