DuckSouth.com

Posted: **Thu Oct 30, 2014 9:50 am**

Well, finally....

I got my curing chamber set up, as I've been intending to do for a couple years. Just an old refrigerator with temp control and humidity control. And following the guides of Hank Shaw I have some goodies in the making.

Goose breast prosciutto hang time 30 days....will (should) be ready soon

Prosciutto D'Oca should be ready around Christmas using the minimum hang time of 90 days!!

I plan on doing everything under the sun, but these two should start me off nicely. Looking forward to a whole hog leg hanging in there sooner rather than later.... just got to get me a perfect specimen!! :wink:

Salamis, capricola, maybe some lardo.. sky's the limit. Actually I'm starting with stuff outta the sky...... so guess I can only go down from there :lol:

More pics of the progress to come!

Posted: **Thu Oct 30, 2014 12:48 pm**

I don't know what you're talking about, but it sounds delicious! And yeah, my wishlist of things to try has greatly expanded since reading Hank's blog.

Posted: **Thu Oct 30, 2014 2:22 pm**

d@mn grip......das fancy

Posted: **Fri Oct 31, 2014 8:33 am**

Very cool!

Posted: **Fri Oct 31, 2014 2:13 pm**

love it.

I have been wet curing meats for a while and smoking my own deli meat. turns out great and much better than store bought.

you are taking it to another level.

Posted: **Mon Nov 03, 2014 3:36 pm**

I have been wanting to get into this as well. Do you mind snapping some photos of your set-up. I though I had found a glass front fridge but it ended up being broke beyond repair. Just what I need to get into; a hobby that makes me eat more.....

Posted: **Mon Nov 03, 2014 4:20 pm**

I sure will. I don't have any with me right now but when I can I'll snap a few to post... meanwhile I followed this mostly:

http://sausagemaker.com/tutorials/chamber/partslist.html

I'd love to find someone selling a glass front pretty reasonably. What I think would be I frickin DEAL is a wine cooler. Wouldn't have to have external temp controller cause the coldest they usually operate is like 45deg and up to 70 ish, which between 50 and 65 is what you want. mine's set to 57 degrees.