I've seen many different thoughts on a good cure temp and humidity setting. I had my setting at 59 Degrees and 65% Humidity but since my prosciutto issue I tweaked it to 45 Degrees and 75% humidity. Anyone have any thought on whats ideal or best practice?

I recently pulled a 1 yr old proscuitto I had hanging in my chamber set at 59 deg and 65% humidity. I went to debone the leg and when I got to the center there was still some raw meat. The worst feeling in the world! after a year..totally bummed out! I have been curing sausages and coppa's for a wh...

I recently pulled a 1 yr old proscuitto I had hanging in my chamber set at 59 deg and 65% humidity. I went to debone the leg and when I got to the center there was still some raw meat. The worst feeling in the world! after a year..totally bummed out! I have been curing sausages and coppa's for a whi...