I have what looks to be a great recipe and it is extremely easy (as is with most cured meats!) but the only problem is I don't feel comfortable curing it in my own fridge, not just because it would be gross to have it dripping on a tray but also that I would want a single storage area that has been completely sterilised (ie. A separate fridge). My gf has a spare fridge, so I'm thinking of doing it at her place and just using some steriliser on the fridge first.

Has anyone else tried this?

The recipe I'm going to use is Tobie Puttocks (from Fifteen fame) and the recipe I have is the same one he uses for his restaurant.