I'm getting into dry curing meats, something I've always wanted to do and finally doing it. I just ordered a wine cooler for my curing chamber, curious if any of you folks have any experience making salami, pepperoni, landjager etc or any dry cured meat cuts and if so, any books that you can recommend? I know I need a PH meter and a hygrometer, that's next on the list. This otta be fun....about to charcuterie it up!

I would think that YouTube has lots of good information on the subject. Good luck.

Walton's is a good website for the seasonings, they also have a forum called meatgistics that is all about curing meats. They also post a lot of how to cure videos.

Thanks. I’ve been Youtubing.

Thanks, I’ll check them out.

Mmm looking forward to the photos!

I wanted to make pepperoni but think looking into it I didn’t have the time to devote.

Yeh, it does take time. 4-6 weeks in the chamber. Process is more involved than I realized. I’m gonna have to make some modifications to my wine cooler. They sell controllers that operate your humidifier and dehumidifier, so that’ll make things easier. I don’t know yet if I’ll need a humidifier here on the coast, lots to learn.

I played around with some years ago. This is a great site for recipes and technique...
https://lpoli.50webs.com/index.htm

There are a few guys on the Texas Sausage Makers FB page that are really into the charcuterie stuff. I see you're on that page so you may have already looked there.

Roger that. I like that group a lot.