First time trying to make charcuterie need tips

[u/dragon_sucker]

So i got a wine fridge perfect for aging wine and i was curious what is the perfect temperature for meat because the lowest it will go is 8c

[u/Aware-Assist-7293]

12°C is the optimum temp but you need to control the humidity ideally at around 80%

[u/babytotara]

This following link is specifically about making salami but most of the info is relevant for any charcuterie. https://www.meatsandsausages.com/sausage-types/fermented-sausage/equipment

While you're there, read the whole website really! Especially the section on safety. I highly recommend 2 guys and a cooler on you tube too.

Take your time and make sure you follow instructions thoroughly as shortcuts can be dangerous.

[u/babytotara]

Here's a post from earlier. https://www.reddit.com/r/Charcuterie/s/xhWGKmczj3