- Feb 23, 2017
- 27
- 36
The part about dry cured sausages that still remains a bit of a mystery to me is the acid component. With drying whole muscles, I get the salt, humidity, airflow, cure etc... with sausages I understand fat ratio and how some seasonings can go a long way and others you need much more of. But the acid content is what is new to me and I am not quite grasping. I guess like everything else, I should just jump right in.