Quote:
Originally Posted by Chainsaw13
Mmm... sopresatta. Beautiful work! Is your wine cellar humidified? .Just curious.
I have two legs for proscuitto hanging in my chamber right now. The plan is to go at least two years before slicing into them. I also have some nduja and guanciale in there too. I really need to make something else soon.
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I had a humidifier going, but it's holding at 55f and 72%h without it. If the humidity drops down in the 50's, I'll turn it back on.
We are making 4 Culatello's in a few weeks, along with another 70-100 lb of salami in two different flavors than we have already