bacon curing recipe charcuterie
I hang mine in a curing fridge set to 55F with about 75 percent humidity. If you havent used curing salt dry the sausage uncovered in the fridge for a day.
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The curing salt will protect them during this time.
. Dry your links in a cool place for at least 24 hours and up to 3 days. Salami prosciutto salsiccia finocchiona pancetta and so on which are collectively referred to as salumiIn the past these were all made when hogs were butchered in late fall or early winter and set aside to guarantee a supply of meat during the warmer months when uncured meats would spoil rapidly. Italian cold cuts are often made from pork.
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