Let's talk curing chambers

I've received many many emails asking about specifics of my curing chamber, and more specifically about using different types of refrigerators to use as a curing chamber, so I wanted to post some quick information on choosing a fridge.

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Guanciale Affumicato

I’ve done guanciale many times before, so this really isn’t anyhing new. What’s IS new is the cold smoke I applied to it before putting it into the curing chamber.

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Ribeye Roast Bresaola

I think i’ve previously said that bresaola is always made with lean pieces of meat. This is true traditionally in Italy, but some discussion with other home curers made me wonder why, and what if I were to make a bresaola using a fattier piece. Would it be tastier? Would the fat taste funky? I wasn’t really sure, so I had nothing left but to try it.

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