NYKIDIES, cure under a vacuum question

[Nick]

The other thing that makes me wonder is why does Len Poli’s recipe suggests that once cured, the lonzino be fermented at 80deg for 12 hrs, and then moved into the dry chamber. The UMAI recipe and many more I have found online seem to go straight from the curing stage to the drying stage. What am I missing by skipping the 80deg for 12 hrs?

Thanks nick-