I don't post much on here, but I truly enjoy reading this forum and have learned so much information. For the past 2 years I have been making sausage now with my friends and family.
The real question:
One day I was wondering about drying sausage. I looked into making a refrigerator cabinet to incubate and dry sausage. I realized I don't have the room for another fridge. Then I was thinking of my basement..... I live in a very old house and the cellar is not re-finished. It is completely underground. There are no windows or anything. This basement relatively keeps the same temperature all year around. Then it dawned on me maybe I could use my basement for the drying stage of sausage.
I have been doing my research with the cultures, cures, relative humidity and temperatures. Here are the averages of the last 7 days of the temperature and relative humidity in my cellar.
Temperature: 50 F
Relative Humidity: 75%
With the above mentioned numbers do you think this is possible? Any input would be greatly appreciated. Thank you so much.
I know drying sausage has been going on for thousands of years and those people had no scientific knowledge of how the process works. Finally, I have 2 old Italian grandparents who dry some of the sausage that they make. It is simply raw pork, casings, salt, pepper and then the sausage is placed in the fridge to dry. No cures, no cultures and no health problems have ever become from this.
Any information, inputs, advice would be great.
jack and coke