- Feb 26, 2021
- 51
- 30
I have some great product coming out of the charcuterie chamber, Genoa, Sopressatta, chorizo, etc. All have preformed as they should and I've achieved my goals of weight loss, PH, used the right cures, the right cultures. . .everything is spot on.
Now..... besides eating myself into oblivion , (and you folks telling me to send some over and yawl will help me dispose of it)... How long can I hang this stuff in my home at 70 degrees, mostly dark, and humdidity at 50-60 percent (i'm assuming thats the humidity the house is at) .
What is the safe time period for properly dry cured sausages?
Now..... besides eating myself into oblivion , (and you folks telling me to send some over and yawl will help me dispose of it)... How long can I hang this stuff in my home at 70 degrees, mostly dark, and humdidity at 50-60 percent (i'm assuming thats the humidity the house is at) .
What is the safe time period for properly dry cured sausages?