Charcuterie - Show us your work

Thought I would throw this out for anyone with questions ( like I had ) when getting started , it can be confusing but here are some basics

Chamber- Do you have to have one, no , but it will give you consistent repeatable results. I have aged out doors, in the fridge , and recently in a closet   

Curing Salts- There is a lot out there on this and the science of it-To keep it simple Cure 1 if it will cure/age less than 30 Days and you will cook it- Cure 2 if Longer than 30 days and you will eat it uncooked ( but can be cooked ) 

Salami-Typically refers to Ground Meats that will be fermented then aged/matured/dried ....

Salumi- When you hear people talking about curing Whole Muscles that is Capicola , lonzino, pancetta etc

Fermentation- Usually done with Salami to bring down the PH, you do not need a special chamber but can. The Starter Culture I use does well at room temp....For those fermenting hot sauces and such, Yes You can use that as a starter.....Do you have to use a starter culture, no but it gets you over a safety hurdle 

Curing- You Cure Whole Muscles , several ways , but I always use Equilibrium Method, This is done in the Refrigerator then after that process it goes into the Chamber 

Recipes -The only real hard and fast rule you should follow is 2.25% salt and .25% Curing Salt everything else is seasoning...I have a few go to's that work and are easily tweaked

Mold-White Good Green, not horrible, black Toss It 

Yes there is a ton more, but these are common questions , @nolaegghead an better explain the science of it all 

If @Little Steven suitcase chicken won't hurt you, curing meats won't either