Dried italian sausage

Discussion in 'Curing' started by nordo0, Feb 28, 2012.

  1. nordo0

    nordo0 Fire Starter

     Does any one have any tips on how to keep dried italian sausage from shrinking so much.

      i did add white wine to the mix. Maybe the added liquid is not a good thing?

  2. Deleted by SausageBoy!
    Last edited: Mar 10, 2012
  3. Start with less moisture I would think.
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    What temperature and humidity are you curing/storing at?
  5. nordo0

    nordo0 Fire Starter

    Did 48 hours at 60 degrees with about 55% humidity then in the fridge at about 38 degrees Noy sure about humidity

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