So I finally got my big old display fridge and set up my curing chamber about a month ago. I am now using my old small fridge turned curing chamber just for the fermentation stage and this big one for the curing.
I just added my latest batch (a salami I just smoked for 6 hours right after fermentation) and now have 4 batches in there, the first of which (the black salami) should be ready on Monday. Then I’ll have a new batch ready every week.
This new setup seems to work perfectly, keeping temperature at 13°C and humidity at 80% rH with minimal fluctuation.
Can’t wait to post pictures of the results, starting Tuesday with the black salami. Hope everything will turn out as expected.
by the_sour_kraut
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So I guess the mold layer protects the whole process from light? I’m new to this, but have brewed a lot, and I’m assuming that when it gets to this stage, it’s okay to expose it to light. Is that the case, OP? That set-up looks super cool.