Dry curing soppressata @ 55 degrees

[gino mazzaferro]

Jim
Thanks for your input. No one (me included) wants to make a product that spoils or worse makes someone ill.
I am very much aware of the fermentation process, the temperatures required, and the how the pH makes the product safe.
As you know, whole muscle curing is a simpler process.
Nevertheless, no reason to take unnecessary risks.
I’ll stick to the drying chamber.