DIY DRY CURING CHARCUTERIE FRIDGE GUIDE FOR HOME COOKS
Fill Your Fridge With Cured Meats That Cost a Fraction of What You'd Pay at the Deli
Five setup options, equipment lists, and a first project you can start this weekend.
Designed for someone who's never hung a piece of meat before, from a charcuterie judge who's been doing it across three continents.
You've seen the prices at the deli counter. You've thought about doing it yourself. But every time you looked into it, you hit the same wall: conflicting advice on fridge temperatures, confusing equipment lists, and nobody telling you where to actually start.
WHERE setup to match your space and budget, from a regular kitchen fridge to a full chamber conversion, with honest tradeoffs for each
The exact temperature and humidity ranges for safe dry curing, so you're never relying on a random forum post to decide if your meat is okay
Equipment checklists for different builds (plug and cure methods), including one that needs zero drilling and works out of the box
A step-by-step first project using a small, inexpensive cut, so you learn the process without risking wasting meat
How to identify good mold from bad mold with visual references, because this is the part that makes most beginners get it wrong
