Can dry aging beef and curing/fermenting/drying meat be done in same environment? Can dry aging beef and curing/fermenting/drying meat be done in same environment ? By environment I’m referring to using the same fridge or room for example. Do these processes require similar temperature and humidity ? I’d like to get a dry aging fridge, but maybe I would need two if I want to do it all (dry age beef and make salami).
No, you can't do both in the same environment because the two need very different temperatures. Dry aging beef requires a cold environment (34-38&deg;F or 0-2&deg;C). Curing salami needs a higher temperature (42-60&deg;F, 6-16&dev;C) and slightly higher humidity (70-80%). Beef would rot in the temperature range you'd cure salami.