Humidity

[Mike Bailey]

Thank you for your response Ron. Well the book Charcuterie for one. The Coppa says to dry ideally at 60 f with 60-70% humidity until completely firm. Also Snoma Meats one of the best sites for formulations on the web. http://lpoli.50webs.com/index.htm . However none of these are using the Umai dry bags so this may be a whole new thing. This will be my 1st attempt at Coppa and Finocchiona Salami. So just asking a few questions before I start.

Thanks,
Mike