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I’m new to using UMAI and making salami for the first time, the whole process has been terrific,and I’m not qualified to answer your question, but there are great people here willing to help.
From the things I have read is 1. Don’t use a fridge in the garage due the the temp extremes, if it’s cold outside the fridge acts like a cooler and doesn’t cycle.
2. Unless you have made a curing chamber with temp and humidity controls, the the refrigerator should be a modern frost free.
Hope I’m not giving you any wrong information, and hope someone corrects me. The last thing I want to is make anyone sick.