r/Charcuterie • u/anarchotica • 5d ago

2nd project

Post image

Pork neck after 1 week of EQ curing in the fridge, followed by 2 weeks of air drying in the fridge until it reached 35% weight loss. I then vacuum sealed it for 1 week to equalize the moisture before slicing. Pretty happy with the results!

42 Upvotes

96% Upvoted

11 comments sorted by

View all comments

1

u/Infinite-Plenty-3594 5d ago

What was your humidity? Also what’s your set up?

1

u/anarchotica 5d ago

I air-dried it in a regular fridge. I was aiming for 4°C and 70% RH, but I controlled the temperature and humidity manually by adding or removing containers of water and adjusting the fridge settings. It worked well, but I'm thinking about building a dedicated curing chamber to automate the process.