Dry Salt Rubbing Rinds - Other Options

[BigCheese]

I am making quite a few Asiagos these days (keeping cream for other things) but have a dillema. Peter Dixon says to rub with brine and then dry salt every 3-4 days for 2 months. But my cave is 15 minutes from my property and I do not go out so often so that does not work for me. I also prefer not to put things in the cave without vacuum bagging them because the rinds go all moldy and unpleasant. Is there anything I can do to even somewhat compensate for my situation?

[linuxboy]

If you're doing a rindless style in bags, brine as usual, dry out, and bag. Salt rubbing is for mold control and rind formation, and to salt over time.