In article >,
Christine Dabney > wrote:

> On Thu, 17 Sep 2009 17:30:59 -0700, Don Martinich >
> wrote:
>
>
> >I don't what you have to deal with in terms of climate where you live. I
> >once thought of curing ham in my basement until I tried doing salame.
> >Despite trying to increase humidity, I get too much case hardening
> >there. I can age small batches in my refrigerator by adding small
> >containers of water in the reefer bins but not the basement. My best
> >result was with Spanish style chorizo. 70% seems to be widely
> >recommended for aging. You better check the RH in your reefer.
> >
> >D.M.
>
> I have heard that the wine refridgerators do well for this sort of
> thing.... I know of a lot of people doing charcuterie now, who go
> this route..
>
> Christine

I don't have the space for another appliance. :-(
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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