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Old 05-20-2008, 01:16 AM   #1
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Join Date: Jul 2007
Location: Seattle, WA
Posts: 187
Dry Curing

I was given the book Charcuterie by a confused friend who thought it was a good book to compliment my bbq. I do love salamis and some different meats in it and am willing to give it a go. I am especially excited to do the soppressata. Any of you know how I can maintain humidity and 60 degrees F to do this right?

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