Hey everyone, things are off to a good start with my cured cappicola and sausage. Thanks to some help from some of you, my curing chamber is maintaining the temp & humidity that I want, which is Temp 48* - 49* and humidity is 70%. I have some bactoferm coming any day now, when should I start misting the 600 on the meat? And how heavy should I apply the 600? I just got the meat in chamber.