Well the pistachio and Lemon salami is right at 15% weight loss so time to move from my old chamber, 48-53*F; 85%RH to my new double door chamber, 55-56*F; 79.5-81.5%RH for final seasoning and drying. The mold 600 is splotchy as expected for when using SM-194 which has D. Hanseii yeast....
