On Wed, 29 Aug 2007 22:41:51 -0500, "modom (palindrome guy)"
wrote:


Of course, prosciutto isn't smoked, and now I have to find a place
that's 60 F to hang the meat for 5-6 months. I need a cave.
--

modom

One idea I am hearing about on eGullet, on the Charcuterie thread, is
the idea of using one of those wine refrigerators as a place to cure
stuff.

Seems it will maintain the correct temperature, and will also maintain
the humidity needed for some items.

This might be in my future.

Christine