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Air drying after smoking

post #1 of 3
Thread Starter 
Hi All
I have just made some fast fermented pepperoni from Stanley Marianski's book. Used cure #1, but omitted the starter culture as I didn't have any.
I fermented at 100f for 16 hours and then raised smoker temp to 150f gradually until IT hit 145f.
Stanley says that for a drier sausage to air dry for 2 days at 70-60f at 65% humidity and I am currently doing this.
It seems a bit weird for me to have cooked meat airing for 2 days. Does anyone have experience with this process? Is it safe?
Thanks, John
post #2 of 3

Hey John,  I think you need to be using cure #2 or the starter culture for fermenting if I'm not correct....... Fermenting sausage does not require cooking..........What you have is a cured sausage. I would shoot NEPAS a pm.. He is experienced in this field. I am not sure if its safe what you are doing. you should have taken the cured sausage it to 152

 

Joe

post #3 of 3
Quote:
Originally Posted by boykjo View Post
 

Hey John,  I think you need to be using cure #2 or the starter culture for fermenting if I'm not correct....... Fermenting sausage does not require cooking..........What you have is a cured sausage. I would shoot NEPAS a pm.. He is experienced in this field. I am not sure if its safe what you are doing. you should have taken the cured sausage it to 152

 

Joe

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