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Dried italian sausage - Page 2

post #21 of 23

try putting a fan close by it helps alot

 

Quote:
Originally Posted by nogoer View Post

Here's a pic of the sausages current state. Next time i need to find a draftier place. While it's hardened a lot i am still able to squeeze it some and it still feels a,little soft in the middle.

 

WP_000078.jpg



 

post #22 of 23
Thread Starter 
Quote:
Originally Posted by killnsmoke View Post

did you eat it???



No i did not. Those voids definetly could harbor bacteria and they also explain the "melting" fat i got during the second week. I had the same issue with a test batch of saucisson sec a few years back and i wound up talking with Len Poli about the fat drips and he explained it's usually from bacteria.

post #23 of 23
Thread Starter 
Quote:
Originally Posted by dave54 View Post

try putting a fan close by it helps alot

 



 

I actually have an AC computer fan i bought some time ago specifically for the purpose of air circulation in a dead fridgei use as a cheese cave that i have in the basement. The "recipe" i got from the guy was very casual about the whole process, which it should be or it's no fun, but i didn't exactly have the ideal setup. Maybe next time.
 

 

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