- Nov 24, 2012
- 8
- 10
So I've adapted a kolbasz recipe that I've gotten and one of the biggest reasons for joining this site was for questions regarding what I think I just screwed up.
Instead of doing my usual (cure #1 w/recipe-stuff-chill& air dry@40F for 24H- start at low smoke temp and finish at 170F) I wanted to make gyulai-ish sausage so I figured that I could cold smoke @ 85-90F for 8-10 hrs I just needed to add cure#2 instead of cure #1. After spending some hours on this site I just have 3 BIG QUESTIONS.
Did I seriously fudge up because I didn't use and starter or mold culture?
If so how can I fix it w/out starter culture?(can't get to it in time)
How long do I have to hang to dry before I can eat it?
p.s. the links have been in the fridge drying for smoke for 20 hours and will have to make a decision by tomorrow to smoke or throw if I can't salvage.
Cheers,
CO
Instead of doing my usual (cure #1 w/recipe-stuff-chill& air dry@40F for 24H- start at low smoke temp and finish at 170F) I wanted to make gyulai-ish sausage so I figured that I could cold smoke @ 85-90F for 8-10 hrs I just needed to add cure#2 instead of cure #1. After spending some hours on this site I just have 3 BIG QUESTIONS.
Did I seriously fudge up because I didn't use and starter or mold culture?
If so how can I fix it w/out starter culture?(can't get to it in time)
How long do I have to hang to dry before I can eat it?
p.s. the links have been in the fridge drying for smoke for 20 hours and will have to make a decision by tomorrow to smoke or throw if I can't salvage.
Cheers,
CO