Thanks TNJAKE ! I can't even see the dry rim in the picture...it is more pronounced in actuality, but nowhere near what it was in my old chamber letting salami hang to maturity. That chamber will be used for dry aging beef and venison (it has a refrigerator setting), cure equalization in whole cuts, and accelerated drying of salami and salumi prior to transfer to the new larger maturing chamber.Keith that looks amazing bud