In the arid Southwest, moisture will need to be added. In the Deep South, the air will more than likely need to be dried to reach optimum conditions. Preferably, you’ll be able to raise the humidity slightly higher at the beginning of the cure, lowering it as the meat dries. Ideal humidity rates for charcuterie lie in the 65-75% range. Too much moisture prevents the meat from drying properly, and too little moisture dries it too quickly before fully curing. Humidity is the amount of moisture suspended in the air around the meat. I believe it speeds the drying time a little to run it cooler. We prefer to cure our meat on the cooler side of the temperature range. Below 45☏, the drying process slows down or even stops, greatly extending the time required to cure the meat. If the temperature remains higher than 60☏ for an extended period, spoilage occurs and harmful bacteria can bloom. The proper temperature for curing meat is 45-60☏.
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