Dry curing soppressata @ 55 degrees

[Jim]

If the Bresaola had excessive mold, it was probably due to inadequate air circulation and higher levels of humidity. UMAi Dry will not solve these problems. The basic UMAi Dry process is designed to use the refrigerator for drying at 34-38F, conventional casing materials typically can not be used to dry in the refrigerator due to low humidity. Mold growth with UMAi Dry isnone or minimal at these conditions. However since you choose to dry at 55F and in a chamber that may have poor air circulation, you may see different results.
If you can get UMAi Dry to maintain adhesion during drying, you will probably not see mold, however if there any pockets of air inside the bag, which is very common, you will probably see mold growth at 55F.
We don’t have much experience using 55F higher humidity curing chambers with UMAi Dry.