I want to make Coppa/Capiocola and have been looking at multiple recipes. I have successfully made both pepperoni and dried salami using a secondary refrigerator set at a temp between 42 to 45 degrees and about 75% humidity (I have a humidifier set on a controller in the refrigerator). I know that curing at these temps will take longer but are there any adverse effects that I should be aware of. If so what can be done to offset these effects, such as:
-- applying Bactoferm Mold-600
-- cure the meat at 70 to 75 degrees for two to 4 days before drying
-- Is it better to stuff in beef bung or tightly warp in string net
Thanks for the help.