Great vlog from Italy....rotating explained....
Obviously, these salami were not dried in a chamber, but the principles are the same...even drying, airflow, temp, and humidity.
At 7-10 days, I rotate mine around. The air movement in my chamber is strongest in the front at the top of my salamis because the cold air return is at the top in the back. Thus, as it enters the chamber, it hits the door and angles down. I also lengthen the hang strings on the salamis about 6" to lower them closer to the bottom of the chamber so the flow is not as strong. I will also invert the salamis over time while rotating them around in the chamber so one end does not dry out too much from the air flow.
Obviously, these salami were not dried in a chamber, but the principles are the same...even drying, airflow, temp, and humidity.
At 7-10 days, I rotate mine around. The air movement in my chamber is strongest in the front at the top of my salamis because the cold air return is at the top in the back. Thus, as it enters the chamber, it hits the door and angles down. I also lengthen the hang strings on the salamis about 6" to lower them closer to the bottom of the chamber so the flow is not as strong. I will also invert the salamis over time while rotating them around in the chamber so one end does not dry out too much from the air flow.
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