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In Reply to: Re: My signs of the Holidays posted by Rawtalent on December 13, 2011 at 11:19:56:
Was thinking of making some dried beef/bresaola and reading on the recommedations for temp and controlled humidity and was wondering if a wine fridge or something of the sort would work. Or, is there any smaller type units made for dry curing that a guy could buy without going to the bank. What's for thoughts??
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