I have a crawlspace in our house that's tall enough to stand up in and the humidity is perfectly 70%, however when I tested the environment with apple cider, it molded very fast. Alas, I shall not hang meat in there.
I know someone who uses an unplugged fridge as an aging vessel, another that hangs off the rafters in his garage.
I was wanting a more closed environment, so I was thinking of something like a 5 gallon bucket with the meat hanging from the lid. I could store it in the garage for temperature sakes, or even in the crawlspace.
anyone have thoughts on this? I'm thinking for bresaola, prosciutto, salami, etc
*someone else just makes sure to wipe off mold when it happens*
I know someone who uses an unplugged fridge as an aging vessel, another that hangs off the rafters in his garage.
I was wanting a more closed environment, so I was thinking of something like a 5 gallon bucket with the meat hanging from the lid. I could store it in the garage for temperature sakes, or even in the crawlspace.
anyone have thoughts on this? I'm thinking for bresaola, prosciutto, salami, etc
*someone else just makes sure to wipe off mold when it happens*