@Redzed-
Got some pics of your new chamber set up? How did you address the fan issue?

Cajuneric uses a TRUE commercial. This is how he dealt with the fan issue:
https://www.youtube.com/watch?v=CRi1QPsYAgc

Try increasing the chamber temp to 58*F. Mold grow is very slow at 52*F....it will eventually grow to cover the product, but the increased temp. will help get it started.

what is the fat ratio in the mince?

What are the drying parameters? RH%, temp. and airflow?

What was the final fermentation pH?

yes, sunlight will affect the growth of the Penicillium mold...

Is your unit cycling more than normal? I ask because I had the same issue and it ended up being a coolant leak.

I would not heat over 350*F as that may affect the temper on the steel...

Best way is to leave a small sample piece of mince uncased. Wrap in cling film for fermentation, then unwrap and set in chamber with the salamis. You can test the pH in the sample as it dries.... Just remember to form the test sample into the same diameter as the salami so it will warm up at the sam...

To answer your question, yes...acidity affects drying time. As the salami pH approaches 4.6-4.8, the isoelectroc point of the meat is reached and it becomes harder for the meat to hold onto water molecules so it becomes easier for water to leave the salami and diffuse out to the surface of the salami.

A practical solution will be to put the humidifier in the upper part of the fridge. You can also manage the humidity by simply rotating the dry cured This worked as a charm in my last batch of 4kg of salami so I'm keeping this setup. No need to rotate the sausages so far as they are not that long. ...

It's not just the placement of the humidifier. The humid air is actually less dense than dry air, so you will always have higher humidity in the upper portion of the fridge. A fan is not a solution, because in will lead to case hardening. But if this was the case and the humidity was higher in the ...

I have used collagen sheets for dry cured products. They work ok but can get soft when wet which makes sliding the netting over hard to do without tearing the collagen sheet. They adhere fairly well, but the recent coppa I dried had mold under the collagen sheet. Bung is better, but in a pinch the c...

I assume that this is a fresh sausage recipe with that low of a salt percentage...is this correct?

less than 30 days to dry- cure #1
more than that - cure #2

the nitrate is there as a store of nitrite, but it must be converted by the staph. bacteria in the culture from nitrate to nitrite.

The difference between the concentration on the meat surface and within the meat determines the speed in which salt travels into the meat. Think of a lake water damn...higher on one side, lower on the other. Remove the damn and that water rushes trying to achieve equilibrium. Not an exact analogy, b...