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Salumi curing question: Temperature/humidity.
Hello everyone. :) I want to try and make my own salumi, namely Prosciutto, Pancetta and Capicola. The plan is to let it dry in my parents garage (it's insulated). But it's winter here in Denmark so the temperature will stay around 39.2F-60F for the next 2-3 months. And now for the questions...
