Looking for advice, and maybe someone local, to help with my budding obessions to make dry cured sausage. I've been wanting to make some after getting the book "Charcuterie" a couple years ago. I'm even looking to convert a basement fridge into a dry cure room. Just been hesitant as I don't want to end up with sticks of botulism.
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Reviving an old thread of mine. I'm finally embarking on the journey to making my own dry cured meats. I bought all the stuff to turn my second fridge into a curing chamber. Today I started curing a piece of really nice pork belly into pancetta. I plan in hanging it for 4-6 weeks after its cured to let it dry and intensify the flavors. I also butchered a pig head to get the jowls. One is for another customer of the farmer, but the other I'm going to make into guanciale. If you've never had it, think of a naturally sweet unsmoked bacon. I'm going to use some black pepper, red pepper and thyme to flavor it. And if that wasn't enough, the rest of the prok belly is curing for bacon. Can't wait till its all done.
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