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I think I did ok for my first curing chamber. Old fridge with heat pad, dehumidifier and humidifier. Seems to average where I set my set points. Just since this is a first for me wondered why ammonia smell. Never saw anything about until I had the occurrence. A1 forum and website full of good...

So all the reading i've points to this being somewhat normal process and to be patient. So will be patient and lower rh to 80ish for a while and then attempt going lower to 75 progressively. And then seems it's not an exact science to what people do every recipe i read states different drying...

Thank you Daveomac! Going to do some reading and validating. Started off with 90rh and 20c for 72 hours then dropped to 85rh and 14c for the last 2 weeks. Was going to progressively lower rh at same temp. Just recently went down to rh 82.5 and ammonia smell started. Still wondering what causes...

Just looking up info on Mold 600 and find no official details on how it should be used re temp/rh Luca

Yes I see that now. I will not give up. Funny thing I lowered from 85 rh to 82.5 just recently. Also just read that Mold 600 should only be used day of preparation because of possible yeast contamination. I re-sprayed a few days later to get full cover. Maybe that’s what I did wrong. Would yeast...

Hi Daveomak, Salami encased in hog casings. Followed Len Poli recipe to the T. Using ink bird humidifier/dehumidifier to set rh. Seems close enough to reality. I will add another RH thermostat to validate. So I should only lower rh you say. I read on here that mold 600 dying causes ammonia smell...

Hi All, Having same issue. It starter about 2 weeks into drying. Temp set at 14c and 82rh. Using Mold 600, as directed on packaging. Should I brush off? I have now lowered temp to 10c and have curing fridge tiny bit open to let air circulate. Thanks Luca