SimonMatthee
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- Mar 12, 2013
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Hi All,
I am in the process of planning a new meat curing chamber (having outgrown my last) and am going to make this one pretty big, aiming for 400-500 liter capacity.
I had a thought the other day though, the conditions of meat curing are almost identical to brewing. Do you think it would be OK to cure meat int eh same chamber as brewing? would the gas let out of the fermenter affect the meat or vice versa?
Any experience, thoughts would be appreciated!
Simon
I am in the process of planning a new meat curing chamber (having outgrown my last) and am going to make this one pretty big, aiming for 400-500 liter capacity.
I had a thought the other day though, the conditions of meat curing are almost identical to brewing. Do you think it would be OK to cure meat int eh same chamber as brewing? would the gas let out of the fermenter affect the meat or vice versa?
Any experience, thoughts would be appreciated!
Simon