It's been curing for 3 weeks, I got my mold-600 ready to go, tonight I will be rinsing my beef bung and hanging. I opened the bung packaging last night and even under refrigeration it still has a strong odor. How do you guys normally prepare these for use? I have heard that you shouldn't notice an o...

Last night I sanitized my chamber and will be starting her up this evening to run for a couple days prior to hanging my first Coppa!

Sleebus and harleykids, thank you for the warm welcome! Yes I'm thinking of staying with whole muscle cuts for the time being for all the reasons mentioned above. Coppa, lonzino, bresoala, duck breast prosciutto, guanciale, and maybe even some confit are all on the short list!

Thanks guys, I actually was just getting ready to remove that post as I found Hyde Park down below and had the answers I was looking for . I found that Amazon was ridiculously expensive for what I was looking for!

Thanks for the welcome! Thanks for the move as well!

Also where are you guys getting your supplies like Bactoferm 600 and Beef Bungs in the US? I see them on Amazon, but not sure if there is a better source.

Hey guys, I'm new to this site and wanted to introduce myself. I have long enjoyed charcuterie from restaurants and I'm lucky enough that a local butchery makes all of there own charcuterie in house as well! I have long been into BBQ and am a member over at BBQ Brethren and compete in KCBS with my w...

Bob, thanks a bunch! That looks perfect for my needs, I sent Sleebus a PM about it.

Good morning all, first post. I am finally getting around to building my curing chamber and start making some product. I have a 35 bottle wine cooler that has built in temp control which will keep it right at 57F no problem. I'm going to be using an InkBird IHC-200 for humidity control. As I live in...