Hi guys, I recently tried my hand at a dried cured sausage called fuet using the umai dry casings.
I placed them in my oven overnight to begin fermentation, and accidentally left thr light on in the oven. With the light on, it reaches around 80-83 degrees in there, which I understand is outside the recommended range.
Is this salvageable? What happens if the temperature is too high? It hasn't changed color yet, and the light has been turned off and it is in a 70 degree area now. Should I shorten fermentation time as a result of the high temperature? Thanks
Spanish Fuet - Taste of Artisan
Fuet, Spanish dry-cured sausage, made with pork, seasoned with salt, white wine, white pepper and garlic, stuffed in hog casings, and cured for 1-2 months.
tasteofartisan.com
I placed them in my oven overnight to begin fermentation, and accidentally left thr light on in the oven. With the light on, it reaches around 80-83 degrees in there, which I understand is outside the recommended range.
Is this salvageable? What happens if the temperature is too high? It hasn't changed color yet, and the light has been turned off and it is in a 70 degree area now. Should I shorten fermentation time as a result of the high temperature? Thanks