The Accidental Smallholder Forum
Food & crafts => Food processing => Topic started by: DenisCooper on June 19, 2019, 09:27:07 pm
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So I’m planning on making a meat safe / hanging box to hang salami and chorizo and bacon etc to let it cure. I was thinking a wooden box with a door on the front and the then to all the sides using some form of very thin wire mesh to prevent unwanted insects and flies etc getting in and landing on the meat as it cures.
What are people’s thoughts in this? Would it do the job?