Quote:
Originally Posted by kindlekitten
yeah, maybe. accidentally. Colorado had almost the perfect temperature and humidity for curing meat. we would always hang our venison in the garage for a week or two prior to butchering it depending on the temps. there is no way in hell I'll do that here, it goes to the butcher and hangs in the cold locker. I got really sick on some venison I had made in Germany. it was the first time I had encountered drying meat and reasonably high humidity. after that experience I am EXTREMELY careful!
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I myself would prefer to play it safe and use cooked meat and a proper dehumidifier.