Hey all,
So I've been curing and drying whole muscle a la pancetta, speck, and coppa for a bit - love it! I recently got a grinder and have now started down the path of fermented dried sausage. I recently made a batch of Landjäger and have a question about what I'm pretty sure is fat leaching out through the casings and creating a schmear on the outside. That said, it's only accumulating where the sausages are touching/near each other in the links. Pictures below for reference.
Is this normal? Is this just a case of wiping it off and carrying on? Is there a way to avoid this in the future? Is the solution just not to link them in this manner?
Any sage wisdom would be greatly appreciated. Both the Marianski books I have don't divulge much in the way of troubleshooting.
Additional info for reference (if useful): the recipe is the Marianskis' save I didn't flatten them, cold smoked for 6 hours, these are currently at 16% weight loss, relative humidity is a steady 78%, steady temp of 54ºF.
So I've been curing and drying whole muscle a la pancetta, speck, and coppa for a bit - love it! I recently got a grinder and have now started down the path of fermented dried sausage. I recently made a batch of Landjäger and have a question about what I'm pretty sure is fat leaching out through the casings and creating a schmear on the outside. That said, it's only accumulating where the sausages are touching/near each other in the links. Pictures below for reference.
Is this normal? Is this just a case of wiping it off and carrying on? Is there a way to avoid this in the future? Is the solution just not to link them in this manner?
Any sage wisdom would be greatly appreciated. Both the Marianski books I have don't divulge much in the way of troubleshooting.
Additional info for reference (if useful): the recipe is the Marianskis' save I didn't flatten them, cold smoked for 6 hours, these are currently at 16% weight loss, relative humidity is a steady 78%, steady temp of 54ºF.
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