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root cellar

wyfly

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Joined Nov 20, 2020
Another question, I have a 12'x12' root cellar for my garden vegies. This morning 11/27/20 the temp is 43 degrees with a RH of 41%. If I wrap in brown paper will this work for drying sausages?
 

indaswamp

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might work for the smaller ones, but you may get case hardening on the 2 1/2" dia. casings. 41% humidity is low for drying. The bag method is for stuff that has already been dried by smoking to about 15-20% moisture loss.

Might try making a small batch, say 1-2 links and do a test to see if it works. I would definitely add either a cool mist humidifier or a large tray of water with a towel suspended hanging over the water with the bottom of the towel touching the water.
 

SFLsmkr1

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I would suggest to get this book. Dont waste your time with the Ruhlman book, to many holes in it.

26-1015-2.jpg
 

indaswamp

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I'll second the yellow Marianski book...best read I have seen yet for salami... it filled in a LOT of holes in my understanding on how to make salami safely.
 

indaswamp

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You may want to look into umai dry bags for the low humidity and temp. range in your root cellar....
 

wyfly

Newbie
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Joined Nov 20, 2020
might work for the smaller ones, but you may get case hardening on the 2 1/2" dia. casings. 41% humidity is low for drying. The bag method is for stuff that has already been dried by smoking to about 15-20% moisture loss.

Might try making a small batch, say 1-2 links and do a test to see if it works. I would definitely add either a cool mist humidifier or a large tray of water with a towel suspended hanging over the water with the bottom of the towel touching the water.
Then will finish drying my semi dry sausage?
 

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