Dry curing soppressata @ 55 degrees

[Scott]

So, I’m getting from this discussion that hanging in my curing fridge at 55°F will be fine. Right?

I’m making Bresaola, which I always have excess mold problems with. The good white kind mostly, but if I don’t keep up with it it gets out of hand and ruins the piece of meat. I’ve taken to wiping down with vinegar every few days.

I was hoping the Umai bag would help keep the mold out. Does it? I can’t seem to find a direct answer.

Thanks. Can’t wait for the bags to arrive.