Capicollo not drying properly

[Nut chef]

Hey,so I made capicollo few weeks ago,and for drying I got small Danby fridge,I placed some water with vinegar inside,turn the fridge up so in the end the temp was like 6-8 C,and humidity 90% and the thing still dry more on outside,forming dark harder layer what am I doing wrong? Thanks.

[Don Nalley]

  Well, I never tried in a contained unit, always had a room, but I don't think your doing anything wrong! You may not be used to seeing the color change, but believe me it is drying slowly W/90% humidity. Thats how its supposed to dry,  slowly.  Its best in my opinion,  to allow the humidity to fluctuate some 60-100 but more on the high side early until the end of the second month. Three to four months curing for capicola but depending upon how big/thick will determine finish, squeeze it after two months. if you have to open it just smear lard on the open surfaces and hang it again, never plastic wrap.

On nice days you can take it out and hang it somewhere there are no black flies. The black fly is death to the proscuitto/capicola maker he will lay eggs and the meat will have maggots. Just a "TIP" 

So your temperature is fine, your humidity is fine. did you cold smoke? 

I think a little fresh air some days a small amour of indirect sun a dash of cold smoke fruit is best and some time.

Then you can slice it like this one I made and enjoy it with some bread and wine.