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I would strongly advise against doing this. 65F is too warm for any drying of meat. There is a strong possibility at 65F temp your Coppa will spoil, mold or worse will not be safe to eat due to growth of pathogens. 50-55F is normally max. temp for dry curing of meats. The reason we developed UMAi Dry® is that not everyone has an environment that stays at 50-55F temp for two months and most peoples homes are kept at 65F+ (which is not safe temp for meat).
Sausage fermentation is timed at room temp just enough to provide a drop in ph to ward off bacteria growth. It is controlled so as not to exceed the period when the conditions will no longer be safe.