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Curing chamber and ground meat questions
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I recently acquired a 8 cubic ft (2 ft per side) fridge for free. I'd like to turn this into a curing chamber. Does anyone know of a compact humidifier? Something I could fit on the door? My other question was I have a quarter cow in my freezer, and I have a lot of ground beef. Would this beef, considering it was single source and handled by a local butcher be safe to cure, or should I stick to the larger cuts I have and grind them as desired?
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