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So, the goose legs have had their time in the cure. The next stage is to hang them for two to six months. We have done salamis and chorizos in the past and have a space, outdoors and under the eaves, where we hang them. I have never been sure about the outdoor hanging, particularly in the summer. I looked up "curing chambers" and found a lot of DIY sites. I skipped those and went on to the professionals. This version was very very beautiful and had the advantage of great German engineering: http://www.dry-ager.co.uk At over £3000 it was also the cheapest of the professional/specialist solutions on the market. Back to the drawing board. I now realised why there were so many DIY sites! The good news is that the humidity and temperature requirements for good meat curing are the same as those in a good wine fridge. For less than a tenth of the price of the (very beautiful) dry ager, which I still covet, we bought a wine fridge and I am on my way with the goose legs. Here they are, smeared in goose fat: Covered in cracked black pepper and coriander seeds: And hanging in their new home: See you again in a few months. The neat thing about modern tech is that we have a little monitor in the fridge and can check on temp and humidity over time. I may put in a small bowl of water if needed. Looking forward to this working. It'll transform my charcuterie making and I will feel more confident about feeding it to others.

Did a 45 day dry aged Cowboy Cut Ribeye 🥩 smoked with hickory and cherry. Sent from my iPad using Tapatalk

I see open racks in the top - dual purpose use!! Black pepper and coriander seeds - I'm seeing goose pastrami in the future!

Can't wait to see the pictures - hint, hint!

Here it is

A break in the weather made this a fun cook, no jacket or mitts needed. Marinated overnight in Frank's Hot Sauce and now on the grill. Basted with some bbq sauce. Drumsticks done. Plated. The moist interior shot.