Italian Home Cured Salumi

I've added some pictures to the Gallery from one of my projects this winter...curing meat at home.

The basics of the project:

Beef: Top Sirloin

Pork: Loin

Cure time: 12 days

Hang time: Beef - 22 days, Pork - 30 days 

Seasoning: Fennel, Salt, Sugar, Paprika, Black Pepper, Cardamon

Average Temperature: 60

Average Humidity: 68

Room Used: Spare closet, North-West corner of home

Guide Book: Charcuterie: The Craft of Salting, Smoking, and Curing

Mentors: Dino Bugica, Diavola in Geyserville, Peter White, Sugo in Petaluma Mike Shackelford, Trelio in Clovis