Up to 5 Year Dry Cured Meat Magic - Charcuterie Fridge Meat Tour 

Great videos. Do you have videos on how to cure in justva refrigerator step by step process start to finish. I really enjoy your videos . I don't have a drying chamber for a humidity control environment. i have an extra refrigerator in my metal shop. So, all the meat in this video was cured and aged in a regular refrigerator . After they were cured and the 35% to 40% weight was lost. How did you keep them in there for a long period of time without tgem getting so hard. And whats the max they can be done like that in a refrigerator . And can you tell me about some starter culture for sausage, salami, pepperoni, and some whole muscle starter culture. Which do i need, and for them. Which is the best and which to order. Thank you so much for any help. And if you don't have any video on process doing meats from saltingvto hanging process for a regular refrigerator. Can do some for whole muscle and salami and sausage. Thank you so much