- Joined Apr 26, 2016
I have a curing chamber that I built and have been experimenting with different salami recipes for about a year now. I am having a problem with the center of my salami still retaining moisture, even after a significant drying period and after they have lost over 30% of their original weight. I am able to keep the chamber right around 60 degrees F, and the humidity ranges between 55-70% since the refrigerator cuts on and off. If anyone has any ideas on how to get these salamis dry throughout please let me know what I'm doing wrong.