Help: Salumi – Not Turning Redish

[Dennis]

What was the temp in your wine cellar?

I posted here making the salami for the first and posted photos.
The temp I fermented mine was 70.7 degrees and as you look at the photos you can see the color change

See here. http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/3883-making-salame-finocchiona

It turned out better than expected