Well 12 days ago I made my first true blue fermented sausage. I made 3, foot long salami case sized sausages and enough left over to squeeze about a foot into some hogs casing I had, doing nothing.
I opted to do the hog case for another reason as well. I figured it would mature sooner, being of smaller diameter. And I would get to taste it and figure if the others would be worth perservering with or binning the lot
So today I figured I would see what was happening on the inside, it has been taking a while to dry ....... I am using a wine fridge and the sausage still felt a little squishy ...... I think the humidity is a bit high at 75% but I think it will drop more as the salami cases slowly dry.
So I opted to place it in the fridge yesterday, I knew this would dry the surface but I just wanted to mix things up a bit.
Taste test was a huge success, I dont think I'll go back to cooked salami styles ever!
Not sure if the ring around the sausage is from smoking or being in the fridge and drying the outside?
I had another thought as I snacked on some blue cheese, I wonder if it would make a good culture for starting the ferment?
I also discovered my wine cooler is too short for a foot long salami!! So after I hung them for a day at room temp when I went to put the in it was a case of "oh C...P! " so I managed to put a string tie around their middle and bend them like an Ice hockey stick!
They look kinda weird but should be tasty tasty