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Dried italian sausage

post #1 of 5
Thread Starter 

 Does any one have any tips on how to keep dried italian sausage from shrinking so much.

  i did add white wine to the mix. Maybe the added liquid is not a good thing?


post #2 of 5
Deleted by SausageBoy!
Edited by SausageBoy - 3/10/12 at 10:22am
post #3 of 5

Start with less moisture I would think.

post #4 of 5
What temperature and humidity are you curing/storing at?
post #5 of 5
Thread Starter 
Did 48 hours at 60 degrees with about 55% humidity then in the fridge at about 38 degrees Noy sure about humidity
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