Curing temp

[tpb]

New to curing and just trying to figure something out.  When you have your meat in a cure, bacon, or whole muscle or whatever, what is the best temp to keep it at?  I have always done it in the regular fridge in the past, but I have recently built myself a curing fridge to try.  I have some high mountain salami going right now.  So basically my question is, should I have meat that is curing, ie in the salt cure, in my curing fridge (55 degrees) or just the regular fridge (35 degrees)? 

Next on the list to try is https://honest-food.net/gird-your-loins-lonzino/ , and just wondering what the best temp to keep it for the 12 day cure is?

Thanks everyone.

[cathouse willy]

I have no experience with the Hi mtn kits but the lonzino should cure in your regular fridge at 38 f and then go in the drying cab.

[Habanero Smoker]

Fast curing meats like bacon, pastrami, Canadian bacon etc. should be cured at 38°F, as stated by cathouse willy.

If you are making fermented "air" cured sausage, you want to use a temperature around 60°F; so 55°F will be alright. These type of sausages take a long time to cure, and you should be using insta cure #2.

[tpb]

Thanks for the info guys, appreciate it.

[mustangmoe]

Although there are some knowledgeable people on here you would be off joining this website. It deals with all kinds of meat curing and has a lot of good help.
http://wedlinydomowe.pl/en/