Fuet progress

After 10 days of drying: the sausage is appreciably thinner, with pieces of fat standing proud in the casing, and small colonies of Bactoferm-600 mould (good mould) have sprung up too.  Current conditions inside the chamber are 70% relative humidity, temperature 14±0.5°C, moderate airflow speed.  Sorry for the poor quality image but it is dark inside both the room and the chamber itself.

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