(op­po­site, top)

Modern Pioneer - - [meat-curing] -

By leav­ing only the top rack in the re­frig­er­a­tor, there’s ad­e­quate space to sus­pend even large salamis. Note this cham­ber’s clean­li­ness. Care must be taken to keep the in­side of the cham­ber san­i­tary to cut down on harm­ful bac­te­ria. PHOTO BY CH­ERYL PEND­LEY

(op­po­site, bot­tom) The in­ner unit of the Au­ber sys­tem is mounted in an out-ofthe-way spot on the in­side of the cur­ing cham­ber at or near the level of the meat.

(be­low) White mold is com­mon on cured meat and is a sign that things are work­ing as they should. Dark or black mold can in­di­cate prob­lems in the cham­ber. PHOTO BY CHRIS VARNER

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.