Is it bad to overfill a curing chamber?

[reddal]

Hi,

For my latest batch of Chorizo I put a lot of them onto a single shelf - so they are quite stuffed together (I was going to use 2 shelves but the dehumidifier was playing up on the bottom shelf and I needed access to it).

In the past I've always tried to give each Chorizo some space around it. Do you think its a problem to pack them in like this?

Here is what it looks like (there is about 20kg on the top shelf) :


thanks - reddal

[BriCan]

Hi,

For my latest batch of Chorizo I put a lot of them onto a single shelf - so they are quite stuffed together (I was going to use 2 shelves but the dehumidifier was playing up on the bottom shelf and I needed access to it).

In the past I've always tried to give each Chorizo some space around it. Do you think its a problem to pack them in like this?

Here is what it looks like (there is about 20kg on the top shelf) :
[url=https://thumb.ibb.co/d5VGqk/20170429_181458.jpg]Image[/url]

thanks - reddal

You need good air flow around "all" curing/drying meats or you will run afowl of things going bad as if things touch they will go slimy