Having experienced some difficulty using my salami cabinet for both fermentation and drying, I am looking to adapt my process to avoid using my cabinet for fermentation. This will enable me to leave my cabinet set to drying setting throughout the year enabling me to dry different batches 9g salami throughout the year .
I use tspx so fermentation temps required suit the ambient temperatures within my house for most of the year (and if not I have air-conditioning which can be adjusted to maintain fairly stable temperature).
My proposed method, which I believe would scale up and down fairly well for me, is to place my salami in plastic food grade containers with plastic lids and leave in a suitable room to ferment for 48-72 hours before moving to drying cabinet. I can fit about 4 to 5 salami per container (casings around 60mm thick by 50cm long). I expect the moisture from the meat itself will provide the required humidity within the containers.
I have seen a few posts on this forum where similar approaches have been taken. I was just hoping to get an idea of how common this approach might be and any potential issues I may need to prepare for.
Thank you
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