Where should I hang my bacon, pancetta, salami during the curing process?
You want to hang it somewhere our of direct sunlight, with some airflow, and normal humidity, where the temperature is relatively stable and there is not a nearby direct heat source (within a meter) like a radiator . For example. don't put in a dank dark basement with stale air - this will lead to unwanted bad mold growth.
Somewhere in a standard kitchen is fine, between 12c-14c is ideal for long term - up to to 18C is ok. I use an area near the back door that has some passing airflow. When hanging try to hang the meat so it is not touching anything.
Somewhere in a standard kitchen is fine, between 12c-14c is ideal for long term - up to to 18C is ok. I use an area near the back door that has some passing airflow. When hanging try to hang the meat so it is not touching anything.