Cure #2 is normally used for dry cured meats that are hung at room temperature such as salami pepperoni and such.
Check out the link....RTBBQ...
RTBBQ2 is correct. Cure # 2 is used for long term aging of salami type products.
I made a cold smoked salami in the past that had a nice smokey flavor along with all the other seasonings.
Cure 2 is used for fermented, raw dry cured products. You are correct in using cure 1 when making a cooked salami (salami cotto). There should be no problem with hanging your salami in a cool room for a while. I almost always hang a ring or two frm a batch of smoked sausage in a temp of around 65 for a couple of weeks. The flavour intensifies and it's fun to break off a piece now and then. Never had any spoil.
MDs51, would you want to share your recipe for the salam de cot?
Btw, I grew up in an Italian family and my grandma had salam hanging to dry in the cupboard. I was just a kid then and wouldn't have thought to ask her about temperature for hanging. They tasted pretty good as I remember.
That sounds good Haven't made home made Salami guess its time to up my game.
Posting pics is easy here is a link