Making your own preserved meats such as salami, chorizo and prosciutto has been a tradition among Italian communities for a long time. With a growing interest in good quality homemade food, the tradition is gaining popularity here in Australia too.
An important part of the creation of preserved meats is the drying process. If you are making your own preserved meats you’ll need somewhere secure to hang them while they dry and age. A DIY meat safe is a good option which you can build to suit your specific situation.
Where you position your meat safe is important as the process depends on having a dry, well-ventilated place where your meat can age for several weeks and up to several months (until the meat has lost all its moisture and developed its flavour). Generally meat preserving is done over winter when the weather is dry and cool.