- Sep 13, 2013
- 122
- 24
Greetings everyone. I'm going to be loading a Qview and my process of making summer sausage in a couple days, but first I have a question that someone may be able to help me with. In Stanley Marianski's book, The Art of Making Fermented Sausages, in the recipe for Summer Sausage, he gives the fermentation time of 24 hours at 86 F, 85-90% humidity. Then, he says that if I want a drier sausage, to hang for 3 days at 60-70 degrees and 65 to 75% humidity. My question is, do I continue to do this in my fermentation fridge, and just lower the temp and humidity accordingly? What if the temp slips up to 80 degrees again, and the humidity goes higher than 75? I wanted to pull two of the SS according to the initial recipe and start smoking, but leave the other two for the additional days so that I can see the difference between them. My concern is that I won't be able to closely monitor the fermentation fridge controls for those three days. Will the extra heat and humidity adversely affect the outcome or compromise safety?