So tomorrow I start bumping up the temps. in my old drying chamber. It will have been 18 days since salting, the slight increase in temps. will accelerate salt equalization. The whole pieces have already lost 9-10% weight so this helps concentrate the salt further on the surface, which increases salt gradient and drives salt in faster for equalization. By the end of the week, first mold fermentation will start with temps. 54*-58*F. In preparation for this, I took the pistachio & Lemon and Veneto salami and rolled the salami on each piece to transfer fresh live mold directly onto the surface of each piece. Very fast even coverage when I do this....