I've done it at work for a while, but am about to start at home.
Anyone have any experience of this?
I'm going to start with bacon with various cures, and then move onto whole muscles, lomo etc..
Holding off on grinding for now.
Initial investment is curing salt, and a dehumidifier.
Got the Ruhlman/Polcyn charcuterie book.
I'd love to hear of your methods, success/failure stories and advice!