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I have not tried making the chorizo. Only working on perfecting the finocchiona to date. We had a 4 month lull and we are back at it now. Making another batch of finocchiona this week. Then, we will venture into other types. While figuring things out, I don’t want to alter too many variables at one time (scientist at heart). But, I have been enjoying looking into different options.
The latest variable I have come across and I am trying to figure out how it applies to the UMAi process is the humidity in the refrigerator or lack there of. I am contemplating putting a plastic tray of salted water in the refrigerator to add in some moisture. I believe I am understanding that adding that moisture will slow the drying only to the point of avoiding “case hardening” and making a more evenly dried salami or salumi. Thoughts?