Homemade Sausage Making

I am thinking about curing cheese and salami in the curing chamber. Not doing both at the same time, which could give rise to contamination issues but doing a few runs of salami to build up stock and then a couple of batches of cheese and rotate back again.

Does anyone else do this, or envisage any significant issues, assuming the chamber is cleaned with pbw and starsan before each rotation?

Cross Contamination? I guess it could depend on the type of cheese.

Bob K wrote:Cross Contamination? I guess it could depend on the type of cheese.

Ha! I had read previously on reddit views that there could be some issues - maybe a washed rind may be more susceptible than a hard cheese wax sealed? Great photo to illustrate the viability though, that looks perfect to me!