I bought the Great Sausage Recipes and Meat Curing book by Rytek Kutas....I have some questions for you sausage experts and people who have this book.
What do you guys use for a drying room/chamber? Lots of his recipes call for holding the sausage at 50-55 degress with RH of 70% or so for a certain time.
Also, have you guys found there to be conflicting or incomplete information in the book? For example, his dried sausage stick recipe on page 355, he says to hold it in a dry room at 55 degrees...however he doesn't say for how long and how much humidity should be in there. Then on page 365 for Semi Dry Kabanosy, he says at the end to cure them at 60-65 deg. and 70-80 % humidity. But in the section on Drying Rooms, he says to use 45-55 deg and 70-72% humidity.
On page 366 at the end, he says to take out of the smoker and cool overnight...then says to put the sausage in a dense smoke...He doesn't list the temp!
I am new to this stuff so I'm not sure how to read his recipes sometimes....I know temp/humidity effects the sausage so when it's not listed, like when he says to hold at room temperature overnight, there can be lots of variables.....where I am, the humidity is high, while someone else may live in a low humid area....same with temp, I keep my room temp higher than other people may keep theirs....so how do you know what to do?
Hopefully this isn't confusing...I am a new to this and wanna make some good sausages soon! Any other books and souces to recommend would be appreciated too!
What do you guys use for a drying room/chamber? Lots of his recipes call for holding the sausage at 50-55 degress with RH of 70% or so for a certain time.
Also, have you guys found there to be conflicting or incomplete information in the book? For example, his dried sausage stick recipe on page 355, he says to hold it in a dry room at 55 degrees...however he doesn't say for how long and how much humidity should be in there. Then on page 365 for Semi Dry Kabanosy, he says at the end to cure them at 60-65 deg. and 70-80 % humidity. But in the section on Drying Rooms, he says to use 45-55 deg and 70-72% humidity.
On page 366 at the end, he says to take out of the smoker and cool overnight...then says to put the sausage in a dense smoke...He doesn't list the temp!
I am new to this stuff so I'm not sure how to read his recipes sometimes....I know temp/humidity effects the sausage so when it's not listed, like when he says to hold at room temperature overnight, there can be lots of variables.....where I am, the humidity is high, while someone else may live in a low humid area....same with temp, I keep my room temp higher than other people may keep theirs....so how do you know what to do?
Hopefully this isn't confusing...I am a new to this and wanna make some good sausages soon! Any other books and souces to recommend would be appreciated too!
