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So now I’m thinking…why even bother with chilling it at all? If the UMAI will be the limiting factor, why not just cure it (if a coppa) and leave it in a closet somewhere at +-65 degrees?
Not sure if that would work for sausage because you could be fermenting too long, especially if you’re using culture.
I may try that this week. I have a coppa that’s cured now. I may just bag it and leave it in the house.