Yes, its me, again
Reading that once the sausage has been made it needs to ferment in a very humid very warm place for a couple of days to start the curing process.
After your salami is cased, you will need to hang it for a period during which the
fermentation will begin. Warm and humid conditions tend to encourage the growth of
the bacteria necessary for fermentation. Ideally, a good spot to hang salami has no
sunlight and a consistent temperature of 65°F to 75°F (18°C to 24°C). Most dried
sausages need to hang for 3 to 5 days, depending on the size, ingredients, and the
conditions of the space (less time in warmer, damper spaces; more time in cooler,
drier spaces). source in the charcuterie
Problem, I don't have such a natural place in the house, the warmest place is next to our sitting room woodstove fire where its about 22 DegC but the humidity will not be high at all. Also not too keen on sharing my sitting room with 6 lb of salami, if I can help it.
Would hanging them in the kitchen where its warmish about 15degC and humid during cooking, but certainly no where near a consistent temp and humidity. If so how long for before transferring from there to my cold garage?