By leaving only the top rack in the refrigerator, there’s adequate space to suspend even large salamis. Note this chamber’s cleanliness. Care must be taken to keep the inside of the chamber sanitary to cut down on harmful bacteria. PHOTO BY CHERYL PENDLEY
(opposite, bottom) The inner unit of the Auber system is mounted in an out-ofthe-way spot on the inside of the curing chamber at or near the level of the meat.
(below) White mold is common on cured meat and is a sign that things are working as they should. Dark or black mold can indicate problems in the chamber. PHOTO BY CHRIS VARNER