Ok, I have to tell you about my latest bug. Growing up in Eastern Europe where EVERYTHING is cured, smoked, with prosciutto and sausages hanging in the pantry, I couldn’t help but try to reproduce the same delicacies here on US soil. But I was faced with a couple obstacles like I had to keep my basement smell free, and keep my neighbors happy if I was to build a smoke house to cold smoke the meat outside for 10+ hours. Here’s the first task for my charcuterie adventures in curing meat – the fermentation and curing chamber.