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It was probably between 40 and 60 for the first 3 months it was curing. And no it never developed white mold. I probably should have bought a white mold starter and spread it on eh? The hardened casing is interesting- never thought of that... I did a chorizo and ate that already- it was drier...

No drying chamber. I just hung them in my garage. The temperature probably ranged between 50-60 degrees for the first months and now that its hot probably between 55-75 degrees for the last few weeks. The humidity has been between 65 and 80 percent.

Hello! First post here. I have been curing my own salami and I have a few questions. My first cure seemed like it was going well, I checked the ph and it looked like it fermented well and it was starting to harden for the first few weeks, but then it softened up and it’s been sitting there soft...