PLEASE DO NOT ATTEMPT TO DRY CURE UNLESS YOU KNOW THE USAGE FOR CURE #2. PROPER TEMPS AND HUMIDITY ARE REQUIRED IN SOME DRY CURED TYPE OF SAUSAGE, SALAMI AND BOLOGNA.
**YOU ATTEMPT AT YOUR OWN RISK**
Warning brought to you by Nepas.
I have started a dry cured Sopressata. Below is a picture of my Dry curing chamber that I have also set up for fermentation.
I will provide the recipe later. I don't have it with me at the time. But I have 1015 grams of pork butt that I ground up and stuffed. It is hanging in the chamber at 80 degrees F and around 85 % humidity. The recipe called for around 12/24 hours fermentation and I let it go for around 15 hours. I don't have any PH strips (yet). They are on order and should be on my front porch in the next couple of days.
Behind the sausage on the left is a small light that I used to keep the temp up. Like I said I will update the thread w/ the recipe very soon.
The sausage is now curing at 56 degrees and around 70% humidity. (pict will follow).