Dry curing soppressata @ 55 degrees

[Joe]

Here are my preliminary test results, comparing fridge vs wine cellar for two small sausages and two 50mm by 10 inch salami. After ten days the small sausage were almost the same, 29.63 % loss fridge vs 29.35%loss wine cellar . The salami were close 18.04 fridge and 19.87 wine cellar. Looks like we have similar results!