- Joined Jul 12, 2020
I am curing Fennel Salami and wondering the best way to prevent bad mold growth and case hardening? My chamber is in the basement and runs about 51 to 55 F. and Humidity at about 65 to 80%. I have a humidifier in there as well as a fan and gauges in the chamber as well, Just want my first attempt to be successful. Any advice is appreciated.