Italian sausage & smoked bottom round.

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  • @Jonathon I could do something like that. The lighting in my current room sucks however. One problem I ran into within the first 24 hours was that the meat or trussing ‘sagged’ a bit so it made contact with the bottom of the fridge (it’s very tiny). I have since placed them on a rack and will rotate a couple of times per day until I come up with a better alternative. I spied a small freezer on the curb at a house near my folks with a sign that said ‘free’ on it. That might be an option for a quick curing chamber.


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  • @Joe-Hell Do you have a window into that? I’ve got two Coppas going right now and I am going to be taking periodic pictures of them so we can do a time lapse sort of thing. It might be neat if you took a daily or every few days pictures and did one too.

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