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College student with small budget with questions about curing
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- Do I need a curing chamber? Can't I just pop in the freezer?
- If I do pop it in the freezer, can I just vacuum seal it and leave it in there? Or does it need to hang dry first?
- Assuming I'm making something like guanciale or pancetta, what are some good threads that can help me to season my meat properly?
Any and all feedback are welcome
Also thank you
EDIT: I don't have a vacuum sealer, I do the water - air removal ziploc method
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