I am wanting to sweet-cure a fresh ham (dry cured). My questions is can you leave it in a fridge, with the temp turned up, for the 3-6 months required to cure? Or is there not enough air flow? I live in florida so there really isn't a basement option.
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.