I'm in a need of your advice again.
My curing box is working fine now and I do have a good control of its humidity. I tried to dry cure something smaller simpler first – 2kg batch of sausages in hog casings with diameter of around 28mm. I'm following a recipe from the book of Marianski brothers – Home Production of Meats and Sausages. The recipe asks for Cure 2, T-SPX culture, 3 days of fermentation and drying for 2 months.
My problem is that my sausages are drying at extremely rapid speed – I can see weight loss of several percent each day:
1st day – 801g
4th day – 682g / 14%
5th day – 629g / 21%
6th day – 586g / 26%
9th day – 489g / 38%
13th day – 403g / 49%
which of course resulted into case hardening as can be seen from the photo. What am I doing wrong?
I sticked with the recommended humidity of 90-85% for the fermention stage and dropped it to 85-80% after first three days. Just for the record: I open my curing box (small fridge) once a day; I have a fan in the fridge which runs whenever fridge cooling cycle is on - few times an hours for few minutes.
Should I just try it again and keep humidity way higher? let say 5% higher? Would a more frequent air movement made any difference?
The only good thing I can say about the sausages is that they developed strong healthy looking white mold all over quite quickly.
Thanks for any ideas!