new to this forum,an excellent resource, thank you.
I made a curing chamber out of an old frost free freezer. I'm able to maintain temp at 54-58F
and rh around 70%(via small humidifyer and cp fan). The freezer cycles about every 10-15 mins. for 1-2 mins. I thought this was ideal; de-humidifying and air circulation, but I now think my Len Poli salami cascina
may have case hardened a bit. Wondered if anyone had any thoughts about a frost free cycle causing too much
air movement or not?
Might be that I'm just impatient at 26 days and 30% wl, the middle(60mm protien lined) is very soft and lighter pink than the very thin, darker ring around the outside. This is my first try at salami so I have nothing to compare case hardening to.