Homemade Sausage Making

If you could chose building a system from the ground up and could engineer the parameters...would you prefer a constant 1-4 inches per second airflow that you could raise and lower or intermittent airflow with a period of time where the air is not moving? I have seen both systems. The Stagionello Maturing chamber has a constant airflow but does introduce breaks in the airflow with no moving air. This is done to allow the casings to rehydrate.

So-which would you prefer and why? How long of a break with no airflow would you like if you chose intermittent?

With my new drying chamber, I can choose either and can pretty much set the parameters however I choose to do it....

The airflow is suppose to be more during initial fermentation as the sausage is expelling more liquid as the meat gets closer to its isoelectric point. İ suggest you to read marianskis books on this subject. He gives exact numbers.