Anybody making salumi / aging beef at home?

I saw some nice Iberico-style hog jowl for sale and thought of making my own guanciale, but there’s not room in our fridge.

Anybody doing this sort of thing, and if so with what equipment?

Seems like it’s basically the same setup you’d want to age beef.

Not me but it sure sounds like a cool project

I’d be tempted to get this, but there’s no place to put it.

1 Like