The curing closet in the basement has been working out great. At this point I have Salami, Saucisson Sec and Guanciale in the closet and I am just about ready to take the small Salami links down at about 3 weeks hang time.
The curing closet has been holding a steady 56-58 degrees Fahrenheit and 67-71% humidity and I have been amazed at just how well my humidifier has held these humidity levels. I think the humidifier was purchased at home depot some years ago and has a simple LCD screen read out with twin tanks. I would imagine that this setup could run my curing closet for a good month and a half on full tanks.
Here is the Guanciale drying, this will be done on our around March 5th. I absolutely cannot wait to make some pasta dishes with this!
Description from Wikipedia---
Guanciale (pron. gwanchaleh) is an unsmoked Italian bacon prepared with pig's jowl or cheeks. Its name is derived from guancia, Italian for cheek.
Guanciale is traditionally used in dishes like Pasta all'amatriciana and spaghetti alla carbonara. It is a delicacy of Central Italy, particularly Umbria and Lazio.
Seth
