I had an old fridge lying around so I build myself a drying/curing chamber. It's got heat and cooling controlled by a digital thermostat, humidity controlled the same way and via an ultrasonic type humidifier and a fresh air fan/exhaust.
I'm wondering what others do for temperature and humidity during salami fermentation and subsequent drying.
And, if using beef middles for casings, how long should it take to lose 30% of its original weight?