Friday, August 6, 2010


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Zalbar said...

What are you using to store your sausage? Is that a restaurant cake display cabinet, or a convenience store fridge?

I've always wondered if it was possible to buy a fridge with the correct temperature controls for curing without having to extensively modify it.

Bob del Grosso said...

It's a defunct display refrigerator with an electric heater. I only use it to incubate. Tomorrow, those salami will be hung in the the room where we age the meat and cheese.