Author Topic: JMolinari's Curing Chamber  (Read 885 times)

Offline Tom Turophile / CheeseStud

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JMolinari's Curing Chamber
« on: July 30, 2009, 02:53:32 PM »
http://curedmeats.blogspot.com/search/label/Equipment

This is JMolinari's blog on his equipment for curing charcuterie.  Although the numbers are different, the goals -- controlling temperature and relative humidity -- are the same.
CheeseStud(.com coming soon)
4 store-bought cow's milk mozzarellas, 1 rather rubbery raw cow milk mozz, cow's feta that melted, 0 ricotta


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