A Detour in the Curing Road

We are in the process of trying to sell our house and find a new one with a yard big enough for a walk-in brick smokehouse (shhhh - don't tell the missus about that last part). Shockingly, the Real Estate Agent's vision for showing our home does not include my glass-door wine fridge full of beautiful moldy meats in the office. Begrudgingly, I have agreed to store the wine fridge until we can sell and move into a new house, so dry curing is off of the table for now. I guess most buyers wouldn't appreciate the value of having a house inoculated with MEK-4. Oh well, I still have my grinder, mixer, and stuffer handy, so standby for postings on fresh sausages.

David