I live close to a couple reputable butchers, so I'm assuming that they would be able to get whatever I requested. I'm not certain, though. From what I've read, the key to transforming an ordinary fridge into a curing fridge is a humidity regulator and humidifier. Apparently, the humidity needs to be kept around 50%, give or take. I have no idea what the humidity of my refrigerator normally is. Also, I've read different things about nitrates and nitrites, some saying they're perfectly safe in the quantities that are needed for curing, while others say you can cure fine without them, so why risk it.
I'd heard that humidity was key too. A good butcher is hard to find (near me anyway) but the one I do go to has some truly amazing stuff. For example, tomahawk rib steak. Here's a visual of a chef cooking one. Interested as I am in my health and the welfare of animals, I simply will not give up eating meat unless I absolutely have to.
Holy hell that looks amazing. I've never even heard of a rib steak. I must have one. I'm going on a mission. Finishing a steak in the oven is interesting. What temperature do you set the oven to? And for how long to bring it to temp? I'm a rare steak eater. I see anything else as ruining an otherwise delicious meal.
I'm with you on the rare. In this article there is another slideshow where a different chef also cooks one. On one of the slides it says that it's finished in a 350F oven. I have yet to cook one myself, so if you do complete your mission, I really hope you'll snap a few pictures and do a little write up!