Can dry aging beef and curing/fermenting/drying meat be done in same environment?
No, you can't do both in the same environment because the two need very different temperatures. Dry aging beef requires a cold environment (34-38&deg;F or 0-2&deg;C). Curing salami needs a higher temperature (42-60&deg;F, 6-16&dev;C) and slightly higher humidity (70-80%). Beef would rot in the temperature range you'd cure salami.